Recipes Ingredients Meat & Poultry Beef Recipes Filet Mignon with Herb-and-Cheese Potatoes 4.3 (11) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 2 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. Ingredients 3 tablespoons unsalted butter, softened 3 tablespoons chopped fresh cilantro 1 teaspoon minced garlic ⅓ cup finely grated cotija cheese ⅛ 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 Directions 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. 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. 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. Print