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.
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.