Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Filet Mignon with Steakhouse Style New Potatoes

Filet Mignon with Steakhouse Style New Potatoes

Get Ready

Servings: Serves 2Learn How to Scale This Recipe

Prep Time: 60 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

Filet Mignon with Steakhouse Style New Potatoes
1 lb Hannaford Inspirations Filet Mignon Steaks
6 each New red potatoes, small
1 tablespoon Olive oil
11/2 teaspoon Inspirations Chicago Steakhouse Rub
11/2 teaspoon Canola oil, divided
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper, freshly ground
1/2 cup Red wine

directions:

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray. Remove filets from refrigerator and let sit at room temperature for 20 minutes.
2. Prepare potatoes. Scrub and cut larger potatoes into eighths, smaller potatoes into quarters. In a small bowl, toss potatoes with olive oil, then sprinkle rub over potatoes and toss until thoroughly coated. Spread potatoes onto prepared baking sheet and roast for 30 to 35 minutes, turning potatoes occasionally to promote even browning. Potatoes should be tender when pierced with the tip of a knife.
3. While potatoes roast, prepare filets. Heat 1 Tbsp. of the canola oil in a heavy skillet over medium-high heat. Pat each filet with a paper towel to remove excess moisture and sprinkle both sides of each with salt and pepper. Place filets in preheated pan and sear for 6 minutes for rare, 7 minutes for medium rare, and 8 minutes for medium well. Turn filets over and sear other side for 6 to 8 minutes to desired doneness.
4. Remove filets from pan and set on a cutting board or plate. Tent with foil and let rest for 10 minutes before serving.
5. Meanwhile, reduce heat under skillet to medium. Add remaining 1/2 Tbsp. canola oil. When warm, add shallots and saute until softened and fragrant, about 2 to 3 minutes. Pour in wine and increase heat to medium high, scraping bottom of pan with a wooden spoon to release meat drippings. When wine is reduced to about 1/4 cup, remove from heat. Stir in any juices that have escaped from resting filets. Top each filet with sauteed shallots and serve with potatoes on the side.
Source: Hannaford fresh Magazine, January - February 2008

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 lb Hannaford Inspirations Filet Mignon Steaks  
6 each New red potatoes, small  
1 tablespoon Olive oil  
11/2 teaspoon Inspirations Chicago Steakhouse Rub  
11/2 teaspoon Canola oil, divided  
1/2 teaspoon Kosher salt  
1/4 teaspoon Black pepper, freshly ground  
1/2 cup Red wine  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2
Base Nutrients
Calories 1609 kcal (80%)
Calories from Fat 639 kcal (0%)
Total Fat 71 g (109%)
Saturated Fat 28 g (140%)
Cholesterol 193 mg (64%)
Sodium 802 mg (33%)
Total Carbohydrates 181 g (60%)
Dietary Fiber 21 g (84%)
Protein 79 g (131%)
Vitamins
Vitamin A 659 IU (13%)
Vitamin C 99 mg (165%)
Minerals
Calcium 143 mg (2%)
Iron 22 mg (36%)
loading