This is my favorite way to eat a great steak cut, just like this Filet Mignon on Fried Tomatoes and Mashed Red Potatoes...and I just love the quick balsamic steak sauce too! I made this filet the same night as the Filet Mignon on Asparagus Spears and Portobello Mushrooms, his 'n hers steaks, but I'm easily side-tracked so am just now getting it shared here 🙂
I always start my steaks by setting them out well before cooking them, allowing them to come to room temperature for a more even cook. It's so much easier to really nail a perfect medium rare when you don't have a really cold steak to try and cook through, especially when working with a thick cut steak. I set this (and my second filet) out an hour before starting up on dinner.
Before starting everything else up, I come back to the filets and drizzle olive oil on both sides, then season with salt, pepper, and the smoked paprika. Peel the potatoes, while still leaving a bit of the red peel on for good color and flavor, then boil them until they are tender when forked. How long it takes will depend on how small the chunks of potato are, so if you need them to finish quickly opt for smaller pieces. Mash the cooked potatoes with 2 tablespoons butter, salt, pepper, and garlic powder then cover them and set aside.
For the cooking the filet, I just love my cast iron skillet (if I have to cook on the stovetop vs grilling) and as I've mentioned in my earlier post I actually have one cast iron skillet designated for steak and meats, and another that is solely used for baking...which translates to 'I use it for my Dutch Babies!'. Bring a skillet (cast iron or otherwise) or frying pan to medium high heat and place your season filet in it. Cook for about 3 minutes per side for rare, and 3-4 minutes per side for a medium rare. This filet was cooked for just shy of 4 minutes per side. When you flip the filet to cook the second side, add 3-4 sprigs of fresh thyme and a tablespoon of butter. Spoon the melted butter and thyme over the cooked side of the steak while finishing off the uncooked side. Remove from heat when done and set on a plate to rest. Allow to rest for 5-10 minutes.
While your filet is resting, slice your tomato into 4-5 thick slices and fry it in the steak juices left in same pan that the steak was cooked in. Season the tomatoes with turmeric and garlic powder, and they will cook quickly, only about a minute or two per side. They should be nice and tender, and lightly browned when done.
If you would like the balsamic steak sauce, add a quarter cup of balsamic vinegar to the same skillet or frying pan that you cooked the filet and now the tomatoes in. Cook for 2-3 minutes, stirring frequently.
Plate the steak with the mashed red potatoes as the base, topped with the fried tomatoes and the filet mignon. Spoon the balsamic steak sauce (optional) around the potatoes or drizzled over the steak. Top your filet with a pat of butter, if desired. Enjoy!
Filet Mignon on Fried Tomatoes and Mashed Red Potatoes
- 1 6-8 oz filet mignon
- ½ Tbsp olive oil
- 1 pinch each, salt & pepper (to taste - both the filet & mashed potatoes)
- 1 pinch smoked paprika
- 2-3 sprigs fresh thyme
- 2 red potatoes (small to medium)
- 5 Tbsp butter (cut into 1 tablespoon slices)
- 1 pinch garlic powder (to taste - both the potatoes & tomatoes)
- 1 tomato (sliced into 4-5 thick slices)
- ¼ tsp turmeric
- ¼ c Balsamic vinegar (optional sauce)
- Before starting to prepare your dinner, set your beef portion out to come to room temperature, usually about an hour early. Once it is room temperature, drizzle a bit of olive oil on each side and season both sides before cooking (salt, pepper, paprika).
- Peel your potatoes (a rough peel to leave some of the red potato peel on), cut into chunks, and boil them until tender when forked. Mash the potatoes, adding 2 tablespoon butter, salt, pepper, and garlic powder. Cover and set aside.
- In a skillet (preferably cast iron) or frying pan heated to medium high heat, pan sear your olive oil coated and seasoned filet for 3 minutes per side if you like it rare. Place fresh thyme springs directly on the filet or in the butter when you add it after turning the steak. We pan seared our filet for just shy of 4 minutes per side for medium rare. Use the second tablespoon of butter by melting in the pan when you turn the filet to cook the second side. Spoon it over the cooked side while finishing off the pan searing.
- Remove the filet mignon from the pan and allow it to rest for 5-10 minutes while you pan fry the sliced tomatoes in the steak drippings. Place the sliced tomatoes in the same pan you just removed the filet from, then season with turmeric and garlic powder. Cook to desired level of done-ness (they won't take long, about 1-2 minutes per side).
- (optional) To make the balsamic steak sauce, simply add ¼ cup of balsamic vinegar to the steak drippings that will now have juices from the tomatoes in it too. Cook the balsamic for 2-3 minutes, stirring frequently.
- Plate the filet with the mashed red potatoes as the base, and the tomatoes next under the filet. Top with a pat of butter, if desired, and the sauce around the potatoes or drizzled over the steak.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!