Filet Mignon with Herb-and-Cheese Potatoes


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 and the thinly sliced potatoes, coated with a Latin-influenced combination of cotija cheese, cayenne, and cilantro are an interesting side.


  • 3 tablespoons unsalted butter, softened

  • 3 tablespoons chopped fresh cilantro

  • 1 teaspoon minced garlic

  • cup finely grated cotija cheese

  • teaspoon cayenne pepper, or to taste

  • 1 tablespoon extra-virgin olive oil

  • 2 russet potatoes, about 9 ounces each, peeled and cut lengthwise into ⅛-inch-thick slices and again into ⅛-inch-wide strips, set aside in a bowl of cold water

  • 2 pieces filet mignon (7 ounces and 1 ½ inches thick each), room temperature

  • Coarse salt and freshly ground pepper

  • 1 teaspoon vegetable oil


  1. Preheat oven to 375 degrees. Stir together butter, 1 tablespoon cilantro, and 1/2 teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and 1/2 teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.

  2. Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.

  3. Meanwhile, season both sides of beef with salt and pepper. Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until medium-rare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.

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