This sophisticated dish features perfectly seared filet mignon resting atop a rustic yet refined potato cake. The potatoes are layered with butter and baked until golden and crisp, providing a sturdy, flavorful base for the tender beef. A rich sauce made from sautéed mushrooms, thyme, beef broth, and sour cream adds a creamy, earthy depth that complements the meat beautifully. The subtle hint of brandy in the sauce brings warmth and complexity. Ideal for date nights or special dinner parties, this recipe balances comfort food textures with gourmet presentation. ItâÂÂs a show-stopping main course that feels luxurious but is surprisingly approachable to prepare at home.
Filet Mignons On A Potato Cake
Description
This sophisticated dish features perfectly seared filet mignon resting atop a rustic yet refined potato cake. The potatoes are layered with butter and baked until golden and crisp, providing a sturdy, flavorful base for the tender beef. A rich sauce made from sautéed mushrooms, thyme, beef broth, and sour cream adds a creamy, earthy depth that complements the meat beautifully. The subtle hint of brandy in the sauce brings warmth and complexity. Ideal for date nights or special dinner parties, this recipe balances comfort food textures with gourmet presentation. It’s a show-stopping main course that feels luxurious but is surprisingly approachable to prepare at home.Ingredients
Directions
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Peel the potatoes and slice them thinly, about 1/8-inch thick.
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Place the potato slices in a bowl of cold water to prevent discoloration while you prepare the rest.
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Spread about 1 teaspoon of butter over the bottom of a large heavy skillet with an ovenproof handle.
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Drain the potato slices and pat them dry with paper towels.
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Layer the potatoes in the skillet, sprinkling small pieces of the remaining butter (about 4 tablespoons total) between the layers.
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Cover the skillet closely and cook on the stovetop over moderate heat for about 20 minutes.
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Uncover and transfer the skillet to the oven. Bake for 20 minutes until the potatoes are tender and the edges are golden.
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Meanwhile, sprinkle the filet mignons with brandy and set aside to marinate briefly.
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Heat the remaining 2 tablespoons of butter in a saucepan over medium heat.
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Add the mushrooms and thyme, cooking until the mushrooms are wilted and softened.
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Add the beef broth and simmer until reduced by one-third.
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Stir in the sour cream and halved green olives. Remove from heat and set aside.
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Drain the brandy from the steaks and reserve it for the sauce.
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Heat the corn oil in a heavy skillet over high heat.
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Add the steaks and sear for 3-4 minutes on each side, or until desired doneness is reached.
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Remove steaks from the skillet and keep warm.
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Pour the reserved brandy into the hot skillet, scraping up any browned bits from the bottom.
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Stir the mushroom and sour cream sauce into the skillet and heat through without boiling.
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Carefully turn the potato cake out onto a warmed serving dish so the golden side is up.
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Arrange the steaks on top of the potato cake.
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Spoon a little sauce over the steaks and serve the remaining sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 793.1kcal
- % Daily Value *
- Total Fat 41.1g64%
- Saturated Fat 21.4g107%
- Cholesterol 155.8mg52%
- Sodium 231.0mg10%
- Total Carbohydrate 57.9g20%
- Dietary Fiber 12.3g50%
- Sugars 12.8g
- Protein 46.1g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish is traditionally known as "Tournedos ÃÂ la Russe."
Ensure your skillet is ovenproof before baking the potatoes.
For best results, use Yukon Gold or Russet potatoes for the cake.
If you prefer a richer sauce, you can add a splash of heavy cream instead of sour cream, though sour cream provides a nice tang.
Be careful not to boil the sour cream sauce after adding it, as it may curdle.
