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Recipe details
Filet mignon and diced-potato skillet with Parmesan
A savory skillet main course of tender diced potatoes topped with sliced filet mignon and Parmesan. A dinner idea with ingredients and cooking steps in one place.
≈ 156 kcal/100 g · ≈ 599 kcal/serving
40 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 mignon150 g
Parmesan15 g
potato220 g
cooking oil5 ml
salt1 g
black pepper0.5 g
Cookware and utensils
Chef's knife
Cutting board
Large nonstick skillet with lid
Small bowl
Measuring spoons
Directions
01
Pat the filet mignon dry with paper towel
Products
filet mignon — 150 g; salt — 1 g; black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Room temperature
02
season it with salt and black pepper
Products
filet mignon — 150 g; salt — 1 g; black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Cut the potato into 3–4 mm cubes to create a rice-like texture.
Products
potato — 220 g
Action
Dice
Time
7 min
Temperature
Room temperature
04
Heat the oil in the skillet over medium-high heat.
Products
cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
05
Sear the filet mignon for 3 minutes on each side.
Products
filet mignon — 150 g
Action
Sear
Time
6 min
Temperature
Medium-high heat
06
Transfer the steak to the small bowl and rest it.
Products
filet mignon — 150 g
Action
Rest
Time
5 min
Temperature
Warm
07
Add the potato cubes to the skillet.
Products
potato — 220 g
Action
Add
Time
1 min
Temperature
Medium heat
08
Cover the skillet and cook the potato until tender.
Products
potato — 220 g
Action
Steam-cook
Time
12 min
Temperature
Medium heat
09
Slice the rested filet mignon.
Products
filet mignon — 150 g
Action
Slice
Time
2 min
Temperature
Warm
10
Top the potato rice with the sliced steak and grated Parmesan.
