-
1
For the filets:
-
2
Preheat oven to 400 degrees F. Heat up an ovensafe skillet over high heat.
-
3
Melt 1 tablespoon butter in skillet.
-
4
Sprinkle steaks with salt and pepper, then sear steaks about 2 minutes on each side.
-
5
Place skillet in the hot oven for 5 to 6 minutes to finish cooking, for medium well.
-
6
Remove from the oven and immediately put the steaks on a separate plate and set aside to rest.
-
7
Put the skillet over low heat.
-
8
Add 1 tablespoon butter and stir with a whisk to scrape bits off the bottom of the pan.
-
9
Add dijon mustard and whisk.
-
10
Add beef broth and heavy cream.
-
11
Season with more salt and pepper.
-
12
Whisk everything together until the sauce bubbles up and thickens.
-
13
Remove from heat and pour over the steak.
-
14
For the potatoes:
-
15
Preheat oven to 425 degrees F. Scrub potatoes.
-
16
Slice a small section off the bottom of the potatoes to give them stability.
-
17
Slice each potato into thin slices, about 3/4 of the way through, leaving the bottom attached.
-
18
Slice garlic into thin slices.
-
19
Slide the garlic into several layers of the potato, being careful not to split the bottom.
-
20
Place potatoes on a baking sheet lined with foil.
-
21
Drizzle generously with olive oil, salt and pepper.
-
22
Put 1 tablespoon of butter on each potato.
-
23
Place in the oven and bake for 1 hour.
-
24
30 minutes through the cooking, drizzle the potatoes with olive oil again.
-
25
This will make sure it has crispy skin.
-
26
Cool for 5-10 minutes before serving.
