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Recipe details
Cheese-crusted potato cakes with filet mignon
Crisp potato cakes with a browned cheddar crust and finely chopped filet mignon inside, served as a complete single-serving skillet main course. A dinner idea with ingredients and cooking steps in one place.
≈ 109 kcal/100 g · ≈ 300 kcal/serving
50 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.
filet mignon steak150 g
russet potato, peeled180 g
sharp cheddar cheese, shredded35 g
large egg50 g
yellow onion, finely diced40 g
neutral cooking oil5 ml
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
Chef's knife
Cutting board
Mixing bowl
10-inch nonstick skillet
Spatula
Potato masher
Directions
01
Place the peeled potato in a small saucepan, cover it with water, and boil it until tender, about 15 minutes.
Products
russet potato, peeled — 180 g
Action
boil
Time
15 min
Temperature
boiling water
02
Heat half the oil in the skillet over medium-high heat.
Products
neutral cooking oil — 5 ml
Action
heat
Time
2 min
Temperature
medium-high heat
03
Cook the steak in the skillet until its center reaches 145°F (63°C), about 4 minutes per side.
Products
steak — 150 g
Action
cook
Time
8 min
Temperature
145°F / 63°C internal temperature
04
Transfer the steak to the cutting board and rest it for 5 minutes.
Products
steak — 150 g
Action
rest
Time
5 min
Temperature
room temperature
05
Mash the drained potato in the bowl.
Products
russet potato, peeled — 180 g
Action
mash
Time
2 min
Temperature
warm
06
Dice the rested steak into small pieces.
Products
steak — 150 g
Action
dice
Time
2 min
Temperature
room temperature
07
Stir the steak, onion, egg, salt, and pepper into the mashed potato.
Products
steak — 150 g; yellow onion, finely diced — 40 g; large egg — 50 g; kosher salt — 1.5 g; black pepper — 0.3 g; russet potato, peeled — 180 g
Action
mix
Time
3 min
Temperature
room temperature
08
Shape the mixture into two thick cakes.
Products
russet potato, peeled — 180 g; steak — 150 g
Action
shape
Time
3 min
Temperature
room temperature
09
Sprinkle the shredded cheddar over the skillet and place the cakes on top.
Products
sharp cheddar cheese, shredded — 35 g
Action
assemble
Time
1 min
Temperature
warm skillet
10
Cook the cakes in the remaining oil until the cheese forms a browned crust and the centers reach 165°F (74°C), about 5 minutes per side.
