Filet Mignon and Prosciutto-Wrapped Asparagus with spinach mashed potatoes
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 oz. Light Cream Cheese
- ⅗ oz. Butter
- 1 Russet Potato
- 4 Garlic Cloves
- 6 oz. Asparagus
- 3 oz. Prosciutto
- 2 Filets Mignon
- 3 Thyme Sprigs
- 1/2 oz. Grated Parmesan Cheese
- 2 oz. Spinach
Directions
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Preheat oven to 425 degrees. Set cream cheese and butter on counter to soften. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Peel and cut potato into 1" dice. Bring a medium pot with potato covered by lightly salted water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, 15-18 minutes. Drain in a colander, transfer to a mixing bowl, and mash until smooth. Reserve pot; no need to wipe clean. While potatoes simmer, place garlic on a small piece of foil and toss with ½ tsp. olive oil. Form a foil pouch around garlic. Place directly on oven rack, opening side up, and roast until garlic is lightly browned and tender, 12-15 minutes. Carefully, open packet and transfer roasted garlic to another mixing bowl. Mash into a paste. While garlic roasts, wrap asparagus.
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Trim woody ends off asparagus. Place asparagus on prepared baking sheet and drizzle with 1 tsp. olive oil. Spread into a single layer and roast 5 minutes. Aspargus will finish cooking in a later step. While asparagus roasts, sear steak.
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Place a medium non-stick pan over medium-high heat. Pat steaks dry, and season both sides with a pinch of salt and pepper. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side. Remove from burner. Stem and mince thyme. Set aside half the roasted garlic. In bowl with remaining garlic, combine butter, thyme, and a pinch of Parmesan (reserve remaining for potato).
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Transfer steaks to other half of prepared baking sheet. Roast until steaks reach a minimum internal temperature of 145 degrees and asparagus is lightly browned and tender, 6-10 minutes. Transfer cooked asparagus to a plate to cool. When asparagus is cool enough to handle, divide into four bundles and wrap each bundle in one prosciutto slice.Remaining prosciutto can be saved for another use. While asparagus and steak finish, finish mashed potatoes.
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Return pot used to boil potato to medium heat. Coarsely chop spinach. Add 1 tsp. olive oil and spinach to hot pot. Cook until spinach begins to wilt, 30-60 seconds. Add cream cheese, 3 Tbsp. water, remaining Parmesan, and remaining garlic. Stir until cream cheese is fully incorporated. Add mashed potato, ¼ tsp. salt, and a pinch of pepper. Combine and remove from burner. Plate dish as pictured on front of card. Bon appétit!