We all know how special an indulgence a steak meal can be. Specifically, the tender filet mignon, a cut of beef that melts in your mouth. The filet gets an assist from a rich, buttery demi-glace sauce that'll have you licking your plate clean. Rounding out this meal is a delectable Gouda gratin and hearty green beans. Indulge away, as if every day was a special day.
Slice potatoes into thin rounds.
Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-7 minutes.
While potatoes cook, trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cut Gouda into ¼" dice.
Trim ends off green beans.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Gratin
Strain potatoes and return to pot over medium-high heat. Add cream and green portions of green onions. Bring to a boil and remove from burner.
Stir in half the Gouda and season with a pinch of salt and pepper.
Transfer potatoes to oven-safe casserole dish, and place dish on baking sheet. Top with remaining Gouda and bake until cheese browns, 15-18 minutes.
While potatoes bake, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-8 minutes on each side.
Remove steaks to a plate, cover with foil, and rest at least 5 minutes.
Wipe pan clean and reserve.
Remember to always rest cooked meats before serving for juicier results.
Cook the Green Beans
Return pan used to cook steaks to medium-high heat and add ⅓ the butter (reserve remaining for sauce), green beans, and ¼ cup water.
Bring to a simmer and cook until bright green and tender, 2-4 minutes.
Season to taste with salt and pepper.
Transfer green beans to a plate and wipe pan clean.
Make the Bordelaise Sauce
Return pan used to cook green beans to medium heat. Add demi-glace, ½ cup water, and white portions of green onions. Bring to a simmer and cook until just thick enough to coat back of a spoon, 2-3 minutes.
Remove from burner, add remaining butter, and swirl to incorporate.
For a smoother texture, strain sauce through wire-mesh strainer.
Plate dish as pictured on front of card. Bon appétit!