Chef Collins from The Macintosh Restaurant shares a recipe for a wonderful filet with potatoes and Sonoma steak sauce.


• 1 Grass Fed Filet mignon (preferably from Arcadi Meat Market)

• kosher salt, to taste

• fresh cracked pepper, to taste

• 1 teaspoon of melted butter

• 6 ounces of Smashed Fingerling Potatoes

• 1 ounce of sonoma steak sauce


Season filet liberally with salt and pepper; cook on grill or flat top to desired temperature.

Brush with melted butter and allow to rest for five minutes.

Serve with smashed fingerling potatoes and with a side of sonoma steak sauce.

Smashed fingerling potatoes


• 2 pounds of fingerling potatoes

• 2 tablespoons of kosher salt

• 1/4 teaspoon of extra virgin oil

• 2 teaspoons of rosemary minced

• 1 tablespoon of garlic minced

• 2 teaspoons of kosher salt

• 1 teaspoon of black pepper


Place potatoes in a large pot and cover with water by 2 inches.

Add salt and bring to a boil; turn to medium and simmer for 15-20 minutes or until potatoes are fork tender.

Remove from water and drain well; allow to cool slightly.

To smash the potatoes; fold a dish towel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch.

Cool completely.

When ready to serve, combine all ingredients together and toss gently to coat.

Roast potatoes at 425 for 15-25 minutes or until golden and crispy.

Sonoma steak sauce


• 2 cups of Worcestershire sauce

• 1 cup of soy sauce

• 1 cup of balsamic vinegar

• 4 ounces of brown sugar

• 1 tablespoon of minced garlic

• 1 tablespoon of Fish Sauce

• 3 bay leaves

• 1 bunch of fresh thyme

• 6 ounces of butter

• 1 tablespoon of black peppercorns


Place all ingredients (except butter) in small pan and reduce by 1/2 on low heat.

Strain through fine mesh strainer and return to pan over low heat.

Slowly add in butter to emulsify.

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