Garlic Butter Basted Filet Mignon with Twice Baked Potatoes

Directions

Twice Baked Potatoes

1. Preheat the oven to 400°F.
2. Wash potatoes and pierce several times with a sharp knife.
3. Rub each potato lightly with oil and place on parchment or foil lined sheet pan
4. Bake 1 hour 15 min until tender then lower the oven to 375°F.
5. Meanwhile, cook the sliced bacon over medium heat in a small sauté pan until crisp. Drain on a paper towel lined plate and reserve until needed.
6. When cool enough to handle, cut the top third off the potatoes and scoop out the centers and tops, taking care not to pierce the skins. You want nice, neat little boats.
7. Place the potato centers in a large bowl and whip with the room temperature cream cheese and a good pinch each of salt and pepper with a hand mixer for the paddle attachment of a stand mixer. You can also mash by hand but the filling won’t be as smooth.
8. If too thick, stir in a little more milk as well as the shredded cheddar, green onions and reserved bacon.
9. Fill the potato skin shells equally with the whipped potato mixture.
10. Bake the filled potatoes at 375°F for 15-20 minutes until warmed through and lightly browned on top. If making ahead, fill the potatoes and refrigerate until needed. Let come to room temperature before baking again.

Garlic Butter Basted Filet Mignon

1. Pat the steaks dry with paper towels and sprinkle both sides with kosher salt and ground black pepper. Let sit at room temperature for 30 minutes.
2. When ready to cook, heat a large 12” cast iron pan on the stove top to medium/medium-high heat.
3. Add olive oil and tilt pan so oil covers surface and heat until it’s hot and shimmers.
4. Place steaks in pan and sear for about 3 minutes, then flip, reduce the heat to medium and sear other side for 3 minutes.
5. Add the butter and rosemary to the pan (butter should still sizzle, foam and brown but not burn or smoke).
6. Swirl the pan to melt the butter then spoon the melted butter on top of the steaks, tilting the pan to pool the butter on one side.
7. After a few minutes of basting, flip the steaks and add 1 tablespoon of the creamy garlic sauce to the pan and continue basting in the garlic butter, flipping occasionally to baste both sides, until steaks reach the desired internal temperature on a meat thermometer: 130-135°F for rare, 135-140°F for medium rare. (Do not recommend cooking past 150°F degrees.) This should take about 10-12 minutes.
8. Remove steaks from pan, place on cutting board and tent with foil. Let rest 5 minutes.
9. Reheat the sauce over medium low and once sizzling, add the remaining tablespoon of creamy garlic sauce and warm until fragrant.
10. Plate the steaks, spoon some of the sauce on top and garnish with a rosemary sprig. Serve immediately with the twice baked potatoes and some roasted broccoli tossed with creamy garlic sauce and fresh lemon zest.