Cast-Iron-Seared Filet Mignon with Potato and Butternut Squash Puree, Broccolini and Parmesan Tuile

filet mignon with puree broccolini and tuile

Photo by Con Poulos

Makes 4
Total Time 90 m

Ingredients

Parmesan Tuile

Butternut Squash Puree

Potato Puree

Filet Mignon

Broccolini

Directions

Parmesan Tuile

  1. 1 of 1 Heat oven to 400 degrees . Add 1 heaping tbsp Parmesan to a silicone (highly recommended) or parchment-lined baking sheet and lightly pat down. Repeat with remaining cheese, spacing about 1/2 inch apart. Bake 3 to 5 min, until golden and crisp. Cool.

Butternut Squash Puree

  1. 1 of 1 Add squash and cream to a medium pot (if cream doesn't cover all the squash, add more) and bring to a simmer. Add salt and cook until squash is very tender, about 15 min. Drain squash, reserving cooking liquid. Transfer to a small bowl or pot and puree with an immersion blender. Add cooking liquid as needed, and taste for salt.

Potato Puree

  1. 1 of 1 Peel and dice potatoes. Boil in salted water for 10 min or until soft enough to puree. Heat butter and cream in a small saucepan. Drain potatoes and pass through a ricer. Stir in butter-cream mixture until smooth and season with salt. Keep warm.

Filet Mignon

  1. 1 of 1 Let steaks sit at room temp for 20 to 30 min. Season steaks liberally with salt and pepper. Heat a large cast-iron skillet and add grapeseed oil. When pan is extremely hot, add steaks. Sear on all sides, about 2 min each, until golden brown. Reduce heat slightly and add butter, thyme and garlic. Baste steaks with infused butter, rotating constantly to cook evenly. When steaks reach medium-rare (135 degrees ) or just under, remove to a rack and let rest at least 5 min before serving.

Broccolini

  1. 1 of 1 In a large saute pan, heat olive oil over medium. Add broccolini and saute 5 min to bring out color but not char. Deglaze pan with a squeeze of lemon juice and some lemon zest. Season with salt, pepper and more lemon juice, if desired. To serve, add squash to a piping bag or squeeze bottle and squiggle some onto center of each plate. Add 2 spoonfuls of potato puree on top, off to one side. Place steak over potato puree and top with a Parmesan tuile. Lay 2 broccolini florets across plate.
Nutrition Information for Cast-Iron-Seared Filet Mignon with Potato and Butternut Squash Puree, Broccolini and Parmesan Tuile
Servings Per Recipe: 4
Per Serving: 5 g sugar, 60 g pro., 31 g carb., 5 g fiber, 53 g Fat, total, 29 g sat. fat, 835 kcal cal., 711 mg sodium