When a meal calls for some sophistication, try our take on steak frites, a classic bistro offering. The tender filet Mignon has plenty of panache but is uncomplicated to prepare. The quick pan-cooked cut dazzles when generously seasoned only with salt and pepper and given a dab of herb butter. Alongside are thinly sliced potatoes, coated with a Latin-influenced combination of cotija cheese, cayenne, and cilantro, and baked until crisp and full of flavor.
Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."
Also try: Dry-Aged Rib-Eye Steaks with Emeril's Maitre d'Hotel Butter
Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.)