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5 from 17 votes
Filet Mignon Lili with Potatoes Anna

Perfectly seasoned steak on a bed of buttery potatoes, topped with foie gras and artichoke hearts.

Course: Main Course, main dish
Cuisine: American, British, French
Keyword: artichokes, browned butter, fillet mignon, foie gras, mashed potatoes, truffles
Servings: 2 servings
Author: HelenFern
Ingredients
Potatoes Anna
  • 2 large russet potatoes, peeled
  • 1/3 cup melted butter
  • salt and pepper
Sauce
  • 1 Tablespoon butter
  • 1 shallot, minced
  • 1 Tablespoon tomato paste
  • 1 bay leaf
  • 1 small sprig of fresh rosemary
  • 1/3 cup dry red wine (like Cabernet or Merlot)
  • 1/3 cup Tawny Port
  • 1/3 cup cognac
  • 1 cup beef broth
  • salt and pepper to taste
Steaks
  • 2 large filet mignons - at least 1-1/2 inches thick
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1-]1/2 Tablespoon butter
  • 1/2 Tablespoon vegetable oil
  • 1 large clove of garlic, minced
  • 2 - 3 oz foie gras with truffles
  • 3 large cooked artichoke hearts cut into quarters
Instructions
  1. The first thing to do is prepare the potatoes. Slice 2 large russet potatoes super thin (I used a mandolin).

  2. Rub a 2 quart casserole dish with butter.

  3. Preheat the oven to 450 degrees.

  4. Layer the potatoes in a spiral in the bottom, brushing each layer with melted butter and salt & pepper.

  5. Put the pan on the burner over medium heat for about 5 to 10 minutes. You want to brown the bottom of the potatoes.

  6. Set these aside until just before the beef is done.

  7. Now, on to the sauce. Melt half the sauce in a medium sauce pan. Lightly saute the shallots in the butter.

  8. Stir in the tomato paste, stirring until it becomes thick.

  9. Stir in the broth, wine, port and cognac. Add the rosemary and bay leaf. Bring it to a boil, then reduce heat and simmer for about 20 to 30 minutes, or until it has reduce by half.

  10. Strain the mixture then return to the pan.

  11. Stir in the remaining butter and remove from heat. Set aside.

  12. Prepare all the ingredients for the fillets. Salt and pepper all sides of each steak. Let them sit at room temperature.

  13. Now it's time to cook the potatoes. Bake at 450 degrees for 15 minutes, until the potatoes are tender and the top is lightly browned. Move to a broiler and broil 1 to 2 minutes, until the top is golden. Rest at least five minutes.

  14. Back to the steak. It gets a little tricky here. Do the next two steps while the potatoes are in the oven -

  15. Melt 1/2 tablespoon of the butter in a heavy skillet, then add the vegetable oil and garlic.

  16. Sear the steak on high heat, then reduce heat to medium and cook about 5 to 10 minutes on each side, remembering to turn it and cook the sides. The internal temperature should be 130 degrees. The temp will go up as it rests so don't go over that.  Set the steaks on a hot plate.

  17. But don't forget to keep the potatoes going!

  18. Add the remaining butter to the pan drippings and gently saute the artichoke hearts. At the same time, place the foie gras slices in the pan and gently brown on both sides.

  19. Now, it's time to serve it up!

  20. Place a hefty scoop of potatoes in the center of the plate.

  21. The steak goes on top, then the fois gras.

  22. Lay the artichoke hearts beside the potatoes and drizzle sauce over the whole dish. Garnish with a couple of chives. 

Recipe Notes

 

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