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Recipe details
Filet Mignon and Potato Hash
Crisp potato cubes and browned filet mignon pieces are cooked separately, combined, and served hot. A dinner idea with ingredients and cooking steps in one place.
≈ 175 kcal/100 g · ≈ 669 kcal/serving
45 minMediumAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
russet potato220 g
filet mignon150 g
neutral cooking oil10 g
salt2 g
black pepper0.5 g
Cookware and utensils
12-inch cast-iron or nonstick skillet
cutting board
chef's knife
spatula
instant-read thermometer
Directions
01
Dice the potato into 1/2-inch cubes and cut the filet mignon into 1-inch pieces.
Products
russet potato — 220 g; filet mignon — 150 g
Action
Cut
Time
5 min
Temperature
room temperature
02
Season the potato and filet mignon separately with the salt and black pepper.
Products
russet potato — 220 g; filet mignon — 150 g; salt — 2 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
room temperature
03
Heat the oil in the skillet over medium-high heat.
Products
neutral cooking oil — 10 g
Action
Heat
Time
2 min
Temperature
medium-high heat
04
Cook the potato cubes in a single layer until browned and tender, turning them occasionally.
Products
russet potato — 220 g
Action
Cook
Time
18 min
Temperature
medium heat
05
Push the potatoes to one side of the skillet.
Products
russet potato — 220 g
Action
Push
Time
1 min
Temperature
medium heat
06
Sear the filet mignon pieces in the open space until browned on all sides.
Products
filet mignon — 150 g
Action
Sear
Time
8 min
Temperature
medium-high heat
07
Stir the steak pieces into the potatoes and heat until the thickest piece reaches at least 145°F/63°C.
Products
russet potato — 220 g; filet mignon — 150 g
Action
Heat
Time
4 min
Temperature
145°F/63°C internal temperature
08
Rest the hash in the skillet for 5 minutes before serving.
Products
russet potato — 220 g; filet mignon — 150 g
Action
Rest
Time
5 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available