Steak "Frites"

Name: Steak "Frites"
Ingredients: 4 Idaho potatoes (about 2 ½ pounds); 2 teaspoons extra-virgin olive oil; 2 teaspoons coarse salt; 0.5 teaspoon freshly ground pepper; 4 four-ounce slices of filet mignon (beef tenderloin); Dijon mustard, for serving; Cooking spray

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

In our updated version of classic Steak Frites, slices of tender filet mignon are pan-seared and served with crisp oven-baked fries and Dijon mustard. Mixed greens and a glass of red wine complete the meal.

Ingredients

4 Idaho potatoes (about 2 ½ pounds)
2 teaspoons extra-virgin olive oil
2 teaspoons coarse salt
½ teaspoon freshly ground pepper
4 four-ounce slices of filet mignon (beef tenderloin)
Dijon mustard, for serving
Cooking spray

Directions

Heat oven to 450 degrees. Place two baking sheets in oven. Peel potatoes; cut into 1/4-inch sticks. Place in a bowl; toss with olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Carefully remove baking sheets from oven; coat with cooking spray. Divide potatoes between the hot baking sheets in a single layer. Bake, tossing occasionally, until golden brown, 20 to 30 minutes.
While potatoes are cooking, heat a cast-iron or heavy skillet over medium heat until very hot. Place filet slices in a layer of plastic wrap; lightly pound with the flat side of a meat tenderizer until 1/2 inch thick. Season steaks on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear in hot skillet until browned on both sides and medium rare in center, about 2 minutes per side. Serve immediately with fries and Dijon mustard.