1 pincheach, salt & pepper(to taste - both the filet & mashed potatoes)
1 pinchsmoked paprika
2-3 sprigsfresh thyme
2red potatoes(small to medium)
5 tablespoonbutter(cut into 1 tablespoon slices)
1 pinchgarlic powder(to taste - both the potatoes & tomatoes)
1tomato(sliced into 4-5 thick slices)
¼ cBalsamic 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.