Filet Mignon with Duck Fat Potatoes

Name: Filet Mignon with Duck Fat Potatoes
Prep time: 20 min
Total time: 9 h 15 min
Yield: 2 serving(s)
Ingredients: 1/3 c. sour cream; 2 tbsp. prepared horseradish, drained; 1 tbsp. chopped fresh chives; Kosher salt and freshly ground black pepper; 2 5 to 6-ounce) fillet mignon steaks, patted dry; 1 1/2 lb. baby Yukon gold potatoes; 1/4 c. duck fat; 2 sprigs rosemary; 2 clove garlic, smashed; 2 tbsp. chopped fresh flat leaf parsley; 2 tbsp. olive oil; Flaky sea salt; Haricots Verts, for serving

This decadent dinner is ideal for a date night meal!

By Charlyne MattoxPublished: Jan 27, 2024

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filet mignon with duck fat potatoes and green beans, with horseradish sauce on the side and a glass of red wine

Becky Luigart-Stayner for Country Living

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Yields:

2 serving(s)

Prep Time:

20 mins

Total Time:

9 hrs 15 mins

Steak and potatoes gets some very serious, very delicious upgrades in this dinner fit for royalty. Perfectly cooked filet mignon—the cut so tender you can cut it with a fork — is paired with smashed baby potatoes cooked in duck fat, which give it a richness and flavor that are hard to believe. Don't skimp on the ingredients for this meal! Make it for a Valentine's Day to remember, or an anniversary you don't want to forget.

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Ingredients

For Horseradish Sauce

1/3 cup sour cream
2 Tbsp. prepared horseradish, drained
1 Tbsp. chopped fresh chives

For steak and potatoes:

Kosher salt and freshly ground black pepper
2 5 to 6-ounce) fillet mignon steaks, patted dry
1 1/2 lb. baby Yukon gold potatoes
1/4 cup duck fat
2 sprigs rosemary
2 clove garlic, smashed
2 Tbsp. chopped fresh flat leaf parsley
2 Tbsp. olive oil
Flaky sea salt
Haricots Verts, for serving

Directions

1. Step 1Season steaks generously with salt. Refrigerate, uncovered, at least 8 hours and up to 24 hours. Meanwhile, make Horseradish Sauce: Combine sour cream, horseradish, and chives in a bowl. Season with salt and pepper. (This can be made up to 1 day ahead.)
2. Step 2Preheat oven to 425°F. Place potatoes in a large pot of salted water. Bring to a boil, reduce to a simmer, and cook until potatoes are just cooked through, 15 to 18 minutes. Drain well.
3. Step 3Meanwhile, combine duck fat, rosemary, and garlic in a small pot. Cook over medium heat until fat is melted and flavors have melded, 1 to 2 minutes. Transfer potatoes to a large rimmed baking sheet. Using the palm of your hand, gently flatten potatoes. Add duck fat, discard rosemary and garlic, and gently turn to coat. Season with and salt and pepper. Roast, turning once, until golden brown and crispy, 30 to 35 minutes. Toss with parsley.
4. Step 4Heat oil in a medium skillet over medium-high heat. Season steak with pepper. Cook, turning occasionally, until steak is brown and the internal temperature on an instant-read thermometer reads 120° to 125°F for medium-rare, 8 to 10 minutes. Serve with potatoes and horseradish sauce alongside.