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:
covered percent of daily need
