Pancetta Wrapped Filet Mignon and Fondant Potatoes
For the Filet Mignon:
2-6 oz. Filet Mignon Steaks
1/2 Tbsp. Olive Oil
1/2 Tbsp. Worcestershire Sauce
2 Tsp. Onion Powder
2 Tsp. Garlic Powder
Salt/Pepper to Taste
4 Thin Slices of Pancetta
Combine olive oil and Worcestershire sauce. Coat steaks with mixture. Combine onion powder, garlic powder, salt and pepper. Sprinkle over both sides of filet. Place in refrigerator for at least an hour, up to overnight.
Remove from refrigerator 30 minutes prior to cooking. Preheat oven to 300 degrees. Wrap two slices of pancetta around each filet. Heat pan on high and place both steaks in pan. Cook sides until they begin to caramelize, about 5 minutes each. Remove from heat and place in oven for another 10 minutes, or until preferred doneness.
The sauce served with this steak was made by deglazing the pan with red wine, and adding beef stock, salt, pepper and thyme.
Also served with onion rings, blanched asparagus & carrots.
For the Fondant Potatoes:
1 Large Russet Potato, Peeled, Cut in Half
1 tbsp. Butter
1 1/2 Tbsp. Olive Oil
Salt/Pepper
2-3 Sprigs Fresh Thyme
Apprx. 1 C. Chicken Stock
Cut edges of potatoes to be rounded. A circular cookie cutter works well. Heat butter and olive oil on medium heat. Season potatoes with salt and pepper. Place in pan until brown, basting while cooking, repeat on the other side. Add thyme and allow to cook in oil for another minute or two before adding stock. Chicken stock should go up about 1/3-1/2 way up the potatoes. Reduce heat and let simmer for 20 minutes. If the top has become soft, drain stock and crisp in pan before serving.
2-6 oz. Filet Mignon Steaks
1/2 Tbsp. Olive Oil
1/2 Tbsp. Worcestershire Sauce
2 Tsp. Onion Powder
2 Tsp. Garlic Powder
Salt/Pepper to Taste
4 Thin Slices of Pancetta
Combine olive oil and Worcestershire sauce. Coat steaks with mixture. Combine onion powder, garlic powder, salt and pepper. Sprinkle over both sides of filet. Place in refrigerator for at least an hour, up to overnight.
Remove from refrigerator 30 minutes prior to cooking. Preheat oven to 300 degrees. Wrap two slices of pancetta around each filet. Heat pan on high and place both steaks in pan. Cook sides until they begin to caramelize, about 5 minutes each. Remove from heat and place in oven for another 10 minutes, or until preferred doneness.
The sauce served with this steak was made by deglazing the pan with red wine, and adding beef stock, salt, pepper and thyme.
Also served with onion rings, blanched asparagus & carrots.
For the Fondant Potatoes:
1 Large Russet Potato, Peeled, Cut in Half
1 tbsp. Butter
1 1/2 Tbsp. Olive Oil
Salt/Pepper
2-3 Sprigs Fresh Thyme
Apprx. 1 C. Chicken Stock
Cut edges of potatoes to be rounded. A circular cookie cutter works well. Heat butter and olive oil on medium heat. Season potatoes with salt and pepper. Place in pan until brown, basting while cooking, repeat on the other side. Add thyme and allow to cook in oil for another minute or two before adding stock. Chicken stock should go up about 1/3-1/2 way up the potatoes. Reduce heat and let simmer for 20 minutes. If the top has become soft, drain stock and crisp in pan before serving.
