Filet Mignon With Salsa Verde And Roasted Potatoes – a delicious recipe with potatoes, canola oil, Filet, rosemary sprigs, salsa verde, handful. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 400u00b0F. Slice the potatoes as thinly as possible. This is easiest done using a mandolin slicer or the slicer blade of a grater. Brush 2 large baking sheets with oil and place the potato slices in a single layer. Brush with a little more oil and season with salt and pepper. Bake in the oven for 20-30 minutes until cooked and turning crisp around the edges.
2
While cooking, season the beef and tie each fillet with string, tucking a rosemary sprig into each. Heat the remaining oil in a frying pan and fry the meat for 2 minutes on each side. Transfer to a roasting pan and spoon the salsa verde on top.
3
Remove the potatoes from the oven and keep warm. Cook beef in the oven for 10-20 minutes, depending on how well cooked you like your beef. Arrange the parsley over the potatoes. Transfer the meat to warmed serving plates and spoon the pan juices on top. Serve with the potatoes.
612
kcal
Calories
38
g
Fat
38
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 large potatoes, 4 tbsp canola oil, 4 None Filet mignon steaks, each about 1/2 lb, 4 None rosemary sprigs, and more.
Yes, Filet Mignon With Salsa Verde And Roasted Potatoes falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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