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Recipe details
Potato rösti with filet mignon
A crisp potato rösti bound with egg and served with a quickly seared filet mignon as a complete single-serving main dish. A dinner idea with ingredients and cooking steps in one place.
≈ 127 kcal/100 g · ≈ 400 kcal/serving
45 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.
Russet potato250 g
Filet mignon steak150 g
Large egg50 g
Olive oil10 g
Kosher salt3 g
Black pepper1 g
Cookware and utensils
Box grater
Mixing bowl
Nonstick skillet
Tongs
Paper towels
Directions
01
Grate the potato into a bowl.
Products
Russet potato — 250 g
Action
Grate
Time
3 min
Temperature
Room temperature
02
Squeeze the grated potato dry with paper towels.
Products
Russet potato — 250 g
Action
Squeeze dry
Time
2 min
Temperature
Room temperature
03
Beat the egg with half the salt and the pepper.
Products
Large egg — 50 g; Kosher salt — 3 g; Black pepper — 1 g
Action
Beat
Time
1 min
Temperature
Room temperature
04
Mix the potato with the beaten egg.
Products
Russet potato — 250 g; Large egg — 50 g
Action
Mix
Time
1 min
Temperature
Room temperature
05
Heat half the oil in a nonstick skillet over medium heat.
Products
Olive oil — 10 g
Action
Heat
Time
2 min
Temperature
Medium heat, about 175°C / 350°F
06
Press the potato mixture into one even round in the skillet.
Products
Russet potato — 250 g; Large egg — 50 g
Action
Press into shape
Time
2 min
Temperature
Medium heat, about 175°C / 350°F
07
Cook the rosti until its underside is golden and crisp.
Products
Russet potato — 250 g; Large egg — 50 g
Action
Cook
Time
7 min
Temperature
Medium heat, about 175°C / 350°F
08
Turn the rosti with a spatula.
Products
Russet potato — 250 g; Large egg — 50 g
Action
Turn
Time
1 min
Temperature
Medium heat, about 175°C / 350°F
09
Cook the second side until crisp and the egg binder reaches 74°C / 165°F.
Products
Russet potato — 250 g; Large egg — 50 g
Action
Cook through
Time
7 min
Temperature
Medium heat, about 175°C / 350°F
10
Heat the remaining oil in the skillet over medium-high heat.
Products
Olive oil — 10 g
Action
Heat
Time
1 min
Temperature
Medium-high heat, about 205°C / 400°F
11
Season the steak with the remaining salt.
Products
Filet mignon steak — 150 g; Kosher salt — 3 g
Action
Season
Time
1 min
Temperature
Room temperature
12
Sear the steak on the first side.
Products
Filet mignon steak — 150 g
Action
Sear
Time
3 min
Temperature
Medium-high heat, about 205°C / 400°F
13
Turn the steak and sear the second side.
Products
Filet mignon steak — 150 g
Action
Sear
Time
3 min
Temperature
Medium-high heat, about 205°C / 400°F
14
Cook the steak until its center reaches 63°C / 145°F.
Products
Filet mignon steak — 150 g
Action
Cook to safe temperature
Time
5 min
Temperature
63°C / 145°F internal temperature
15
Place the rosti on a plate and top it with the steak.
Products
Russet potato — 250 g; Large egg — 50 g; Filet mignon steak — 150 g
Action
Plate
Time
1 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
