Filet Mignon with Cherry Tomato Compote, Shaved Salad and Mashed Potatoes
Pairs Well With
1 1/2 cups cherry tomatoes, cut in half
4 (4 ounce) filet mignons
1/4 cup extra virgin olive oil, divided
1 pound russet potatoes, peeled, cleaned and roughly chopped
1/3 cup cream
1/4 cup butter
Shaved Vegetable Salad:
1/2 pound asparagus, shaved
1/2 pound carrots, peeled and shaved
2 medium radishes, julienne
2 tablespoons grapeseed oil
salt and pepper to taste
For the tomatoes: Preheat the oven to 375 degrees F. Place the tomatoes in a medium bowl and gently toss together with 2 tablespoons of olive oil, salt and pepper. Pour the tomatoes onto a baking sheet and roast for 8 to 10 minutes.
For the potatoes: Boil the potatoes until fork tender and drain. While the potatoes boil, place the cream and butter in a small saucepan and bring to a simmer. When the potatoes are fork tender, slowly begin pouring the hot cream mixture onto the potatoes and mash until smooth. Season with salt and pepper.
For the filets: Brush the filets with the remaining oil and season each side with salt and pepper. Heat a grill or grill pan on medium-high heat. Grill the filets for 5 to 7 minutes, on each side (this will achieve medium-rare to medium doneness). Allow the steaks to rest for 7 to 10 minutes, loosely covered, before serving.
For the salad: Toss the shaved asparagus, carrots, and julienne radish in a bowl with the grapeseed oil and season with salt and pepper.
Divide the potatoes and salad among four dinner plates and finish each plate with a filet topped with the roasted cherry tomatoes. Serve.