Filet with Pomme Aligot

Filet with Pomme Aligot

Serves 4-6

For the Filet

4-6 six to eight oz filet mignon

Spice rub of choosing

2 T unsalted butter

1 T olive oil

2 garlic cloves

4 oz coat cheese

Butcher’s twine and digital thermometer*

Preheat oven to 300F.

Rub filet on all sides in preferred spice rub (or salt and pepper). Tie filets around the middle/sides so that they keep as round/oval a shape as possible. This will help them cook evenly and aid in presentation.

Bake at 300 until reaching desired internal temperature (we recommend between 125F to 135F for rare to medium rare).

Heat a skillet over medium high heat. Pat the steaks completely dry. Add the olive oil and butter to the skillet and lay the steaks in the skillet. Crush the garlic cloves by hand and toss them into the pan. Sear steaks on each side for 1-2 minutes, basting with the melted butter.

Serve atop potatoes with a round of goat cheese on top.

For the Pomme Aligot

2 lb Yukon gold potatoes

1 cup cream

1 stick unsalted butter

2 cloves garlic, crushed (smashed) by hand

12 oz freshly grated gruyere cheese

8 oz freshly grated low-moisture mozzarella cheese

Minced chives for garnish (optional)

Salt and pepper to taste

Peels potatoes and cut them into large, even chunks. Large chunks will be easier to pass through a ricer or food mill. If you are mashing by hand, you will not achieve the smooth texture common in this dish but will still enjoy great, cheesy potatoes.

In a separate pot melt the butter and add the cream and smashed garlic. Bring to a bare simmer and keep warm.

Place potatoes in a pot of salted water and bring to a boil. Simmer for 15-20 minutes or until potatoes are fork tender. Drain potatoes. Pass the cooked potatoes through a ricer or food mill and return to pot over low heat.

Add in ¾ of the butter/cream mixture, removing the garlic cloves once they have imparted their flavor and essential oils. Add in half the cheese.

Stir to incorporate the cream, butter and cheese. Add more cheese and cream until potatoes are smooth and stringy (they should pull like a warm mozzarella stick). Taste and season with salt and pepper as desired.

To serve, lay down a bed of potatoes in a warm bowl. Top with the steak and a medallion of goat cheese. Garnish with chives and serve immediately.