A Valentine Dinner – Filet Mignon with Horseradish Dijon Sauce and Cheddar Mashed Potatoes

A Valentine Dinner – Filet Mignon with Horseradish Dijon Sauce and Cheddar Mashed Potatoes requires roughly 45 minutes from start to finish. This recipe makes 2 servings with 628 calories, 64g of protein, and 30g of fat each. For $7.49 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. It works well as a pricey main course. 135 people found this recipe to be yummy and satisfying. It will be a hit at your Thanksgiving event. It is a good option if you're following a gluten free diet. It is brought to you by Creative Culinary. If you have ground cayenne pepper, salt, cheddar cheese, and a few other ingredients on hand, you can make it. Overall, this recipe earns an amazing spoonacular score of 94%. Similar recipes include Roasted Filet Mignon, Cherry Wine Sauce & Easy Garlic Mashed Potatoes, Filet Mignon Bites with Creamy Horseradish Sauce, and Filet Mignon with Red Wine-Horseradish Sauce.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 beef tenderloin steaks (4-6 0z each)

Freshly ground black pepper

1/2 cup of aged cheddar cheese, grated

1/8 teaspoon of ground cayenne pepper (optional)

1 tablespoon of Maille Old Style mustard

3 tablespoons of Maille® Horseradish mustard

2 tablespoons of plain Greek yogurt

2 pinches of salt

Salt to taste

1/8 teaspoon smoked paprika

1 tablespoon of unsalted butter

1/2 cup of cooking water from the boiling potatoes (carefully remove while boiling the potatoes and reserve)

3 dashes of Worcestershire sauce

2 medium/large sized Yukon Gold potatoes peeled if desired, washed, and cubed

Equipment:

pot

mixing bowl

stand mixer

hand mixer

bowl

grill

whisk

aluminum foil

Cooking instruction summary:

Fill a medium size pot with cold water and one tablespoon of salt and bring to a boil. Add the potatoes and cook uncovered for 12-16 minutes, depending on the size of the potato pieces that were sliced. To test for doneness, poke with a fork. If the fork inserts easily, the potatoes are done.While the potatoes are cooking, prepare a mixing bowl/stand mixer with the other ingredients. Add the butter, grated cheese, Maille Old Style mustard and 1/4 cup of the reserved cooking water to the bowl. When cooked, drain and add the potatoes to the bowl. Beat with a paddle attachment or hand mixer/masher. If the mixture is too dry, add additional cooking water to loosen the mixture. Blend until creamy. Taste and add salt and freshly ground pepper. Add more grated cheese and/or butter prior to serving, if desired.Grill the steaks to the desired sear. Remove from grill and tent with tin foil and let them rest for 3-4 minutes.While grilling, whisk the remaining ingredients together in a small bowl and set aside until the steak is ready to serve. Add salt. Mound potatoes on the plate and top with a pat of butter and some of the shredded cheddar. Place the filet on top of the potatoes and dollop the filet with a heaping tablespoon or two of sauce prior to serving.Sprinkle with additional paprika for garnish.

 

Step by step:


1. Fill a medium size pot with cold water and one tablespoon of salt and bring to a boil.

2. Add the potatoes and cook uncovered for 12-16 minutes, depending on the size of the potato pieces that were sliced. To test for doneness, poke with a fork. If the fork inserts easily, the potatoes are done.While the potatoes are cooking, prepare a mixing bowl/stand mixer with the other ingredients.

3. Add the butter, grated cheese, Maille Old Style mustard and 1/4 cup of the reserved cooking water to the bowl. When cooked, drain and add the potatoes to the bowl. Beat with a paddle attachment or hand mixer/masher. If the mixture is too dry, add additional cooking water to loosen the mixture. Blend until creamy. Taste and add salt and freshly ground pepper.

4. Add more grated cheese and/or butter prior to serving, if desired.Grill the steaks to the desired sear.

5. Remove from grill and tent with tin foil and let them rest for 3-4 minutes.While grilling, whisk the remaining ingredients together in a small bowl and set aside until the steak is ready to serve.

6. Add salt. Mound potatoes on the plate and top with a pat of butter and some of the shredded cheddar.

7. Place the filet on top of the potatoes and dollop the filet with a heaping tablespoon or two of sauce prior to serving.Sprinkle with additional paprika for garnish.


Nutrition Information:

Quickview
683k Calories
63g Protein
30g Total Fat
37g Carbs
55% Health Score
Limit These
Calories
683k
34%

Fat
30g
46%

  Saturated Fat
14g
92%

Carbohydrates
37g
12%

  Sugar
5g
6%

Cholesterol
190mg
63%

Sodium
1258mg
55%

Get Enough Of These
Protein
63g
128%

Vitamin C
129mg
157%

Selenium
84µg
121%

Vitamin B6
2mg
109%

Vitamin B3
17mg
86%

Phosphorus
788mg
79%

Zinc
10mg
72%

Vitamin A
2930IU
59%

Potassium
1782mg
51%

Vitamin B12
2µg
41%

Iron
6mg
34%

Vitamin B2
0.55mg
32%

Calcium
318mg
32%

Magnesium
125mg
31%

Vitamin B1
0.46mg
31%

Fiber
6g
25%

Manganese
0.5mg
25%

Folate
99µg
25%

Vitamin B5
2mg
25%

Copper
0.42mg
21%

Vitamin E
2mg
15%

Vitamin K
11µg
11%

Vitamin D
0.27µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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