Rania's Recipes: Filet Mignon & Cracked Mustard Potatoes
Valentine's Day is just around the corner! If you're looking to impress your sweetheart with a home-cooked meal, check out these recipes from Rania Harris!
Cracked Mustard Potatoes
- 3 pounds Fingerling potatoes – cut into halves lengthwise
- 2 large Vidalia onions – cut in half and sliced into ¼-inch slices
- 4 tablespoons Greek olive oil
- 3 tablespoons whole-grain mustard
- Sea salt freshly ground black pepper to taste
- ¼ cup chopped fresh flat-leaf parsley
Directions:
Preheat the oven to 425 degrees.
Place the potatoes and onions in a large bowl.
In a small bowl, combine the olive oil, mustard, salt and the pepper to taste. Pour the mixture over the potatoes and onions and coat them well with the mustard mixture. Toss the onions and potatoes a sheet pan lined with parchment.
Bake for about 35 - 45 until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. Because Fingerling potatoes are so tender, watch them carefully so that they do not over bake and burn.
Serve hot sprinkled with chopped parsley and a little extra sea salt.
Serves: 6
Filet Mignon with Pepper Cream Sauce
- ¼ cup coarsely crushed black peppercorns
- 4 (6 ounce) beef tenderloin filets, 1-1/2 inches thick
- Salt to taste
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/3 cup beef broth
- 1 cup heavy cream
Directions:
Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3-1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees. Remove the steaks to platter, and cover tightly with foil.
Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Serves: 4
