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.
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You Will Need
Small Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
Start Potatoes and Prepare Ingredients
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.
Tear Gouda into small pieces.
Trim ends off green beans.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Bake the Gratin
Strain potatoes in a colander 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 ¼ tsp. salt and a pinch of pepper.
Transfer potatoes to prepared casserole dish. For best results, use a 2-cup casserole dish. Place dish on prepared baking sheet to catch any drips. Top with remaining Gouda and bake in hot oven until cheese browns, 15-18 minutes.
While gratin bakes, 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 per side.
Remove steaks to a plate, cover with foil, and rest at least 5 minutes. Resting cooked meats before serving allows for juicier results.
Wipe pan clean and reserve.
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, 4-6 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Transfer green beans to a plate.
Wipe pan clean and reserve.
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 a wire-mesh strainer.
Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!