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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