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Filet Mignon with Tri-Colored Potatoes and Smoking Herbs

Top the king of meat entrees with crunchy, colorful potatoes and aromatic thyme and rosemary.


1/4 C canola oil

4 6-oz. filet mignon

Salt and pepper, to taste

1/4 C Dijon mustard

2 C tri-colored new potatoes, quartered

1 tsp. kosher salt

1/4 tsp. black pepper

1/4 lb. Markon First Crop Thyme

1/4 lb. Markon First Crop Rosemary

Edible petals, to garnish


Brush meat with half of the canola oil, then season with salt and pepper. Add to a hot grill pan or skillet and cook until browned on one side (with grill marks, approximately five minutes), then flip to continue cooking on other side two more minutes. When done, remove from grill pan and let rest.

Add remaining oil to pan and when hot, add in new potatoes, salt, and pepper. Cook until browned, stirring as needed to prevent sticking.

Brush beef with Dijon mustard, then arrange equal portions of potatoes over surface. Top with thyme and rosemary, artfully arranged. For an aromatic entrance, light the woody ends of rosemary so that they begin to smoke (be sure to extinguish upon serving).