Filets Mignons with Bloody Mary Heirloom Tomato Salad
& Crispy Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
690 /serving
When you want your meal to be fit for royalty, only filet mignon will do. Tender and juicy, it really is the king of meats. Keep that regal energy alive with a side salad inspired by our favourite brunch cocktail, which just so happens to have earned its name from Queen Mary I’s bloody rule of England. We think this zingy, tart, Bloody Mary-spiced purple tomato salad is certainly fit to sit on any throne, especially when next to a melt-in-your-mouth steak cooked exactly the way you like it. Crispy potatoes on the side are the perfect vehicle for sopping up any leftover meaty, spicy juice on your plate.
We will send you:
- 310g Filets mignon
- 450g Fingerling potatoes
- 140g Cherry tomatoes
- 1 Bunch of parsley
- 2 Scallions
- 2 Celery stalks
- 225g Cherokee Purple tomatoes
- 5ml Worcestershire sauce
- 15ml Sherry vinegar
- 10g Filet mignon spice blend (spices (including mustard), brown sugar, salt, onion, smoked hickory flavour, sunflower oil)
- 3g Bloody Mary spice blend (ground celery seeds, sumac, cracked black pepper, kosher salt)
Contains: Fish, Gluten, Mustard, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
37 g
Saturated Fat
7 g
Sodium
670 mg
Total Carb
51 g
Sugars
8 g
Protein
41 g
Fibre
7 g
Preparation
Start the potatoes
Halve the potatoes lengthwise (quarter if large). In a medium pot, add the potatoes and cover with about 1.5 inches of water. Bring to a boil, then reduce to a simmer and cook, 10 to 12 minutes, until tender when pierced with a fork. Drain thoroughly and set aside.
Mise en place
While the potatoes cook, halve the cherry tomatoes. Cut the purple tomatoes into 1 inch-thick wedges. Thinly slice the celery crosswise on an angle. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Pick the parsley leaves off the stems; roughly chop the leaves.
Cook the filets mignon
In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Pat the filets* dry with paper towel; season with ½ the filet mignon spice blend and S&P. Add to the pan and cook, 2 to 3 minutes per side, until cooked as desired. Transfer the cooked filets to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for 5 minutes before thinly slicing against the grain.
Prepare the vinaigrette
While the filets mignon cook, in a bowl, combine the vinegar, Worcestershire sauce, ½ the parsley and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste.
Finish the potatoes
In the reserved pan of fond, heat a drizzle of oil on medium. Add the white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the potatoes and season with the remaining filet mignon spice blend and S&P. Cook, stirring frequently, 8 to 10 minutes, until the potatoes are golden brown; season with S&P to taste.
Plate your dish
In a large bowl, combine the cherry tomatoes, purple tomatoes, celery and as much of the vinaigrette as you’d like. Transfer the tomato salad to a serving platter; season with as much of the Bloody Mary spice blend as you’d like. Garnish with the green tops of the scallions. Divide the steak and potatoes between your plates. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
