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Recipe details
Cheese-Stuffed Potato Patties with Filet Mignon
Crisp pan-fried potato patties filled with melted cheddar, served with sliced rested filet mignon as a main course. A dinner idea with ingredients and cooking steps in one place.
≈ 116 kcal/100 g · ≈ 364 kcal/serving
55 minMediumOther
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.
potato250 g
filet mignon steak120 g
shredded cheddar cheese30 g
large egg1 pcs
plain breadcrumbs25 g
neutral cooking oil12 ml
salt3 g
black pepper1 g
Cookware and utensils
medium pot
potato masher
mixing bowl
nonstick skillet
tongs
knife and cutting board
Directions
01
Boil the potato in salted water until tender, about 15 minutes.
Products
potato — 250 g; salt — 3 g
Action
Boil
Time
15 min
Temperature
Gentle boil
02
Mash the drained potato until smooth.
Products
potato — 250 g
Action
Mash
Time
3 min
Temperature
Room temperature
03
Mix the egg, half the breadcrumbs, half the salt, and the pepper into the mashed potato.
Products
large egg — 1 pcs; plain breadcrumbs — 25 g; salt — 3 g; black pepper — 1 g; potato — 250 g
Action
Mix
Time
2 min
Temperature
Room temperature
04
Shape half the potato mixture into a patty, place the cheddar in its center, and cover it with the remaining mixture.
Products
potato — 250 g; shredded cheddar cheese — 30 g
Action
Stuff and shape
Time
5 min
Temperature
Room temperature
05
Coat the patties with the remaining breadcrumbs.
Products
plain breadcrumbs — 25 g
Action
Coat
Time
2 min
Temperature
Room temperature
06
Pan-sear the filet mignon in half the oil until it reaches 145°F/63°C
