November 10 - Filet Mignon Simplified

Serving filet mignon is the classic way of serving an elegant dinner. But it does not need to be complicated. Freshly ground rock salt and pepper does the trick. Using a wok is one sure way of searing the meat the right way, if you are not opting for grilling or broiling.

I served the filet mignon with simply boiled French fingerling potatoes.

The kick came from the stir fried greens (way too exotic for my kids but the teriyaki-style sauce did the trick).

Filet Mignon

Ingredients

8 oz. filet mignon, pieces

freshly ground rock salt and pepper

12 pieces French fingerling potatoes

6 oz. stir fry greens (may contain Swiss Chard, Rapini Mustards, Kohlrabi, Chicory, Kale, Beet Tops, Amaranth, Bok Choi, Spinach), chopped

6 pieces of think bacon, chopped

3 tbsp soy sauce

3 tbsp balsamic vinegar

2 tbsp brown sugar

3 slices of ginger

Cooking Time (35 minutes)

Pat the meat dry.

Sprinkle a generous amount of freshly ground rock salt and pepper on the meat.

In a large pot, boil the unpeeled potatoes with 2 tsp of salt.

Peel the potatoes before serving.

Meanwhile cook the bacon in a wok.

Set the bacon aside.

Using the oil from the bacon, add the ginger.

Cook the filet mignon in high heat.

Sear the meat on all sides.

For a 1.5" thick meat, sear for 11 minutes for medium rare, 13 minutes for medium and 18 minutes for well done.

Place the filet mignon on serving plates.

Let it stand for 10 minutes before serving.

In the same wok, cook the greens with the ginger.

Add the soy sauce, vinegar and sugar.

Cook for 10 minutes.

When serving, top the greens with the bacon.

Serve the filet mignon with the potatoes and stir fried greens.