Light and soft might be the description you'd find for pillows and kittens, not a hearty steak meal with a side of potatoes. But light and soft describe the delicate delights of the filet mignon, a premium cut that's known for its exquisite texture. It only takes the slightest pressure to slice, then coat with creamy and tangy goat cheese butter. Rich, soft, decadent… and your dinner.
Cut potatoes into 1" dice.
Place potatoes on half of the prepared baking sheet. Toss with 1 Tbsp. olive oil, Herbes de Provence, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread potatoes into a single layer on their side and roast in hot oven, 20 minutes.
Remove from oven. Potatoes will finish cooking in later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim ends off green beans.
In a mixing bowl, combine butter and goat cheese. Set aside.
Pat filets dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Sear the Filets
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and filets to hot pan. Sear on one side until browned, 2-3 minutes.
Finish the Filets and Potatoes
Transfer filets to empty half of baking sheet, seared side up.
Roast in hot oven until potatoes are golden brown and filets reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Reserve pan; no need to wipe clean.
While filets roast, cook green beans.
Cook the Green Beans
Return pan used to cook filets to medium heat. Add 1 tsp. olive oil and garlic to hot pan, and cook, 30 seconds.
Add green beans and cook, 1 minute.
Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until green beans are tender, 4-6 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing filets with goat cheese butter. Bon appétit!