February's easy recipe.
Try a 2004 Luce Della Vite red wine with this meal. For other perfect wine pairings please contact our friend Bob Gelman at the Grape Connection. Click on the link to view the Grape Connection website. Grape Connection
Filet Mignon with Hasselback Potatoes and oven roasted vegetables
Serves 4
4 nice Filet Mignon's (buy from a butcher to get the best quality)
4 medium baking potatoes
1 container of peeled pearl onions
1 container of sweet grape tomatoes
3 large bell peppers (red, yellow and orange for color) cut into bite size peaces
1 container of fresh button mushrooms (brush to clean off any dirt)
Olive oil
Salt
Pepper
Peal the potatoes and put one potato at a time between 2 wooden spoon handles. Cut each potato into thin, thin slices (2 mm), the spoon handles will prevent you from cutting all the way through. The potato will have slots in them. Dry off each potatoe and put them, along with all the vegetables, in an oven proof dish and coat with olive oil, salt and pepper. make sure everything is coated well.
Put into oven at 380 for about an hour. Make sure you check the potatoes with a pin to make sure they are cooked in the middle. If they start to brown too much, before they are cooked, you can cover the pan with aluminum foil to prevent too much color, this will also help the potatoes cook through better. Make sure everything has a nice golden color to it.
The Filet Mignon will only take a few minutes to cook so plan accordingly with the potatoes and vegetables. Make sure the meat is room temperature before you start cooking. This will insure more tender and better tasting meat. Pat the meat dry before grilling on hot grill (frying in pan with a little olive oil is ok too). Salt and pepper the meat and grill on each side for about 3-4 minutes for medium.
Serve and enjoy!
