"Seared bistro filet with smoked sea salt and garlic/parsley oil, creamy mashed potatoes with garlic butter #butterpools & chives, simply steamed green beans. .
This year was all about embracing simplicity, creating plates with quality ingredients...and it was glorious. A bistro filet is also known as the teres major or shoulder tender, it’s cheaper than tenderloin but really flavorful. The parsley sauce is just parsley, fresh garlic, lemon juice, olive oil and pink salt in a food processor until smooth(ish)."
Seared Filet with Creamy Mashed Potatoes and Steamed Green Beans
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Recipe Intro From thedaleyplate
Want the secret to the perfect sear? First off, make sure you're cooking with a neutral oil that has a high smoke point, such as canola or grapeseed. It's crucial to take the meat out of the refrigerator an hour or so before cooking so that it can come to room temperature--this promotes even cooking! If you're cooking on the stove, it's ideal to use a cast-iron skillet for a super crusty sear. Give the filet a good rub of oil, then generously season with salt (black pepper can burn, wait until after it's cooked!). Once your oil is just barely smoking, sear the first side of meat without moving it around. Flip to cook the second side, and cook to desired doneness. Have you tried the finger test for doneness? If not, you can always rely on an internal thermometer. You're not done! Once the steak has finished cooking, it's crucial to let it rest! A good rule of thumb is that your rest time is typically half of your total cook time. Once the steak has rested, slice it up, garnish with flaky salt and any finishing oils, and serve immediately!
Looking for the perfect mashed potato recipe? Check it out here.