Seared Filet Mignon With Triple Mash And Sauteed Baby Squash
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
39
Spice
58
Sweetness
48
Sourness
46
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsps
Oil (for searing)4 large
Yukon Gold Potatoes (diced)1
Salt30 g
Chipotle Pepper1 cup
Heavy CreamDirections:
1
Sear each medallion until desired temperature is reached
2
Remove from pan and reserve for service
3
In the hot pan, begin to saute the squash utilizing the fond (brown bits in the pan)
4
Serve as a side for the filet
5
Serve with Triple Mashed Potatoes
6
Separate the sweet and Yukon potatoes into 2 sauce pots and cover with cold water
7
Season the water with salt and freshly ground black pepper and bring to a boil
8
Add 1-ounce of chipotle to the sweet potato water
9
Cook the potatoes until they are fork tender
10
Drain them and transfer into separate bowls
11
Add the garlic to 1 bowl, and the red pepper to the other bowl of Yukon potatoes
12
Transfer the potatoes 1 style at a time into a potato ricer and rice into a bowl
13
Combine the butter and cream to make mashed potatoes
14
Continue this process with each flavor and hold the potatoes until service