The Ultimate Filet Mignon with Roasted Herbes de Provence Potatoes
Beef Tallow roasted potatoes make the perfect bed for these beautiful, seared filet mignons.
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Servings: 4
Equipment
- 1 Baking Dish
- 1 large skillet or cast-iron skillet
Ingredients
- 4 First Light Farms filet mignon, cut from beef tenderloin, 1 1/2" thick
- 3 cups potatoes, 1" cubes
- 2 tsp Herbes de Provence, divided
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp First Light Farms Beef Tallow, divided
- 1 leek, cleaned and thinly sliced
- 5 tbsp Dairy Free butter, room temperature
Instructions
- Preheat oven to 450 degrees.
- Mix together 1 tablespoon of the beef tallow, 1/2 teaspoon of kosher salt, 1 teaspoon of the Herbes de Provence, and the potatoes in a baking dish. Allow the potatoes to roast for 25 minutes.
- After 25 minutes, mix in the leeks with the potatoes and allow to bake for 5 minutes more.
- While the potatoes are roasting heat a large skillet on high heat. Add 1 tablespoon of beef tallow and allow to heat through and melt.
- Season both sides of the steaks with the remaining kosher salt and black pepper.
- Allow the steaks to cook 3-4 minutes on the first side before flipping.
- Cook them an additional 3-4 minutes on the second side, depending upon how well done you like your steaks.
- Allow the steaks to rest for 10 minutes.
- While the steaks are resting mix together the softened butter with the remaining Herbes de Provence. Top the resting steaks with the butter.
- Enjoy!
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