Categories: Meals
Ingredients
- 4 fl. oz. Light Cream
- 2 Russet Potatoes
- 8 oz. Green Beans
- 2 Filets Mignon
- 1 Tbsp. Mesquite Seasoning
- 1 oz. Shredded Cheddar Cheese
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Peel and cut potatoes into 1" dice. Trim ends off green beans. Pat filets mignon dry, and season both sides with mesquite seasoning.
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Bring a medium pot with diced potatoes covered by water to a boil. Cook until tender, 18-20 minutes. Drain potatoes in a colander. Return to pot and add cheese, ¼ the cream (reserve remaining for adjusting consistency and sauce), ¼ tsp. salt, and a pinch of pepper. Mash until smooth, adding remaining cream 1 Tbsp. at a time until desired consistency is reached. Do not to use more than half the cream total, as half is needed for sauce. While potatoes cook, roast green beans.
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Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast 6 minutes. Remove from oven. Green beans will finish cooking in a later step. While green beans roast, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and sear until browned, 2 minutes per side. Remove pan from burner.
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Transfer steaks to baking sheet with green beans, moving beans to one side to make room. Reserve pan; no need to wipe clean. Roast until beans are tender and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes. Rest steaks at least 3 minutes. While steaks rest, make sauce.
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Pour remaining cream and accumulated juices from resting steaks into pan used to sear steaks. Bring to a boil over medium heat. Stir constantly until smooth and a line can be drawn in sauce, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, garnishing steaks with sauce. Bon appétit!