It is Valentine's Day and I wanted to make my husband some of his favorites ("some of his favorites" is really just code for: meat and potatoes.) But I wanted to spice it up. I took a little inspiration from a Santa Monica local favorite, Father's Office. You know who you are if your life has been forever changed by one of their burgers. And if you haven't been, my advice is to run, don't walk. I took the toppings that are on their famous burgers and put them on filet mignon....caramelized onions....bacon....blue cheese(well , I used gorgonzola.) Could this combination of flavors really turn out bad?! I don't know why I doubted myself. This dish turned out pretty darn fabulous and the toppings just pushed it over the top.
On to the potatoes. This recipe is a version of Giada's Fried Smashed Potatoes. I simply break up the potatoes before "frying" them, which insures more crispy bits.
This is a meal that is a crowd pleaser, a perfect meal if you are trying to impress a certain someone, or simply a Valentine's meal at home with your amazing and adorable husband of almost three years.
Father's Office Filet Mignon (for 2)
Ingredients:
2 portions of filet mignon (although this recipe would be great on any cut of steak you like and of course on a burger.)
1/2 cup of caramelized onions (see recipe under July 2011: "Not Your Fancy Nancy Pizza)
4 slices of bacon (cooked and crumbled into small pieces)
1/4-1/2 cup of gorgonzola (you can use blue cheese, but I liked that the gorgonzola didn't overpower the dish)
olive oil
salt and pepper
Directions:
Pre-heat oven to 500 degrees.
Dry your filet on a paper towel. Rub the meat with olive oil and season with pepper. The salt will come later, but I have done some research and the salt will pull out the moisture of the filet if you salt prematurely, resulting in a steamed filet mignon - Yuck! Heat a saute pan with a little olive oil until very hot and add your filet. Do not move the filet and sear for 3 minutes. Turn your meat and sear the other side for 3 minutes. Season your meat with salt. Then put your pan in your hot oven and cook for an additional 5 minutes. For medium, you want the internal temperature around 130 degrees (use a meat thermometer). Cook a little less or a little more depending on how you like your meat.
Next, pull your meat out of the oven and add the caramelized onion, bacon, and gorgonzola evenly
among the 2 pieces of meat. It is easiest to pile it on with your fingers. Be generous! I finish the meat in the broiler for about 1 minute, until the cheese has browned a bit (do not let the meat sit in the broiler, it will overcook.) Don't forget your oven mit! I don't know how many times I have forgotten to use an oven mit when I place a saute pan into the oven. Not pretty. Let your meat rest for 5 - 10 minutes and enjoy!
Crispy Lemon Parley Potatoes
Ingredients:
Red Potatoes (For 2 people, I cooked about 8-10 small potatoes)
1-2 tbs. of chopped parsley
1/2 of a lemon, juiced
1/2 of a lemon, zested
2 garlic cloves
olive oil
salt and pepper
Directions:
Boil the potatoes for 20-25 minutes, until tender (pierce with a fork and it should easily go through the potato.)
Drain the potatoes and let cool for 5 minutes. Smash the potatoes, one by one, with the palm of your hand or the bottom of a glass or small dish. The potatoes will break up into big chunks. Don't mash, just smash!
Heat a few tbs. of olive oil in a pan with the 2 cloves of garlic. Let the garlic cook for about 2 minutes to infuse the olive oil. Discard the garlic, or else it will burn.
Add the potatoes to the hot oil and cook without turning for 5-7 minutes. To cook the other side, turn the potatoes with a spatula and brown the other side for 5-7 minutes.
While the potatoes are cooking, mix the lemon juice, zest, a few tbs. of olive oil, and parsley.
When the potatoes are done, golden and crispy, toss gently with your lemon/parsley dressing. Enjoy!
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