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Recipe details
Filet mignon and Parmesan potato flatbread
A crisp Parmesan potato flatbread topped with sliced seared filet mignon and served as a savory main course. A dinner idea with ingredients and cooking steps in one place.
≈ 257 kcal/100 g · ≈ 1,741 kcal/serving
35 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 mignon142 g
potato225 g
Parmesan21 tbsp
cooking oil5 ml
salt0.7 g
black pepper0.3 g
Cookware and utensils
10-inch nonstick skillet
Cutting board
Chef’s knife
Spatula
Box grater
Instant-read thermometer
Directions
01
Grate the potato onto a clean kitchen towel.
Products
potato — 225 g
Action
Grate
Time
3 min
Temperature
room temperature
02
Squeeze the grated potato firmly in the towel to remove excess moisture.
Products
potato — 225 g
Action
Squeeze
Time
2 min
Temperature
room temperature
03
Season the potato with half the salt, half the pepper, and the Parmesan.
Products
potato — 225 g; Parmesan — 21 tbsp; salt — 0.7 g; black pepper — 0.3 g
Action
Season
Time
1 min
Temperature
room temperature
04
Heat the oil in the skillet over medium heat.
Products
cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
medium heat, about 350°F/175°C
05
Press the potato mixture into one thin, even round in the skillet.
Products
potato — 225 g; Parmesan — 21 tbsp
Action
Press
Time
2 min
Temperature
medium heat
06
Cook the potato round until the underside is deeply golden and crisp.
Products
potato — 225 g; Parmesan — 21 tbsp
Action
Cook
Time
8 min
Temperature
medium heat, about 350°F/175°C
07
Flip the potato round with the spatula.
Products
potato — 225 g; Parmesan — 21 tbsp
Action
Flip
Time
1 min
Temperature
medium heat
08
Cook the second side until crisp
Products
potato — 225 g; Parmesan — 21 tbsp
Action
Transfer
Time
3 min
Temperature
medium heat
09
transfer the flatbread to the cutting board
Products
potato — 225 g; Parmesan — 21 tbsp
Action
Transfer
Time
3 min
Temperature
medium heat
10
Season the filet mignon with the remaining salt and pepper.
Products
filet mignon — 142 g; salt — 0.7 g; black pepper — 0.3 g
Action
Season
Time
1 min
Temperature
room temperature
11
Sear the filet mignon in the same skillet until its center reaches 145°F/63°C.
Products
filet mignon — 142 g
Action
Sear
Time
8 min
Temperature
medium-high heat; final internal temperature 145°F/63°C
12
Slice the cooked filet mignon thinly.
Products
filet mignon — 142 g
Action
Slice
Time
2 min
Temperature
rested 3 minutes
13
Arrange the steak slices over the potato flatbread and serve.
