Wednesday, August 22, 2012

Filet Mignon with Fresh Herb and Garlic Rub. Served with crispy roasted potatoes

Beside seafood, Beef is another choice for our dinner. Yesterday, I bought really good Organic filet mignon and wanted to make Western style beef to surprise my husband. Actually, I cook Vietnamese food 4 days/week, so I take a break for 2 -3 days. Luckily, David loves Vietnamese food and he can eat a lot except dried shrimp, pork stomach, turtle soup, mam (salted). Enough talk, time for cooking now :-)

Here is the recipe for you to try:
Serving: 2 people

2 teaspoons minced garlic 
1 1/2 teaspoons minced fresh basil 
1 1/2 teaspoons minced fresh thyme (can use dried for substitution)
1 1/2 teaspoons minced fresh rosemary (can use dried)
1/2 tbsp salt
1/4 teaspoon black pepper
4 - 8 ounce Filet mignon or beef tenderloin steaks (1 inch thick), trimmed 
1tbsp Olive oil

1. Combine first 6 ingredients in a small bowl; rub evenly over steaks.
2. Preheat oven to 425F.
3.  In a sauce pan, heat the olive oil and sear steaks on each side for 4 minutes.  Place the steaks on a baking sheet and put them in a 425 degree oven for 4 - 6 minutes, depending on thickness of steaks.

Making crispy roasted potatoes:

2 -3 big Idaho potatoes (Peeled & sliced)
4tbsp butter (melted)
1tbsp olive oil
1/2 tbsp salt
1 tbsp pepper
dried thyme
dried parsley

1. Preheat oven to 450F.
2. In a mixing bowl, mix butter and olive oil together. Mix salt and pepper in another bowl.
3. Spray olive oil on a nonstick pan. Put in the potatoes, brush butter and oil mixture then sprinkle salt and pepper, then thyme and parsley.
4. Put the baking tray in the oven for 30 minutes. 

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