Filet Mignon with Sweet Potato Shoestrings
Elevate date night or any special occasion with this indulgent recipe for Filet Mignon with Sweet Potato Shoestrings. Perfectly seared filet mignon is basted with garlic-thyme-infused butter before being finished in the oven to your ideal doneness, ensuring every bite is tender, juicy, and bursting with flavor. Paired with delightfully crisp sweet potato shoestrings, seasoned with a hint of paprika and fried to golden perfection, this dish offers a delightful contrast of textures. The sweet potatoes are julienned for a stunning presentation and lightly coated with cornstarch to achieve a signature crunch. Ready in under an hour, this restaurant-worthy meal is simple to prepare yet impressively elegant. A true celebration of bold flavors and sophisticated cooking techniques!
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Filet mignon
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 whole, smashed Garlic cloves
- 4 sprigs Fresh thyme
- 2 medium-sized Sweet potatoes
- 2 cups (for frying) Vegetable oil
- 2 tablespoons Cornstarch
- 0.5 teaspoon Paprika
Instructions
1. Preheat your oven to 400°F (200°C) for finishing the steaks.
2. Pat the filet mignon dry with a paper towel. Season all sides with salt and pepper.
3. Heat a large cast-iron skillet over medium-high heat. Add the olive oil and sear the steaks for 2-3 minutes on each side until a golden crust forms.
4. Reduce the heat to medium and add the butter, smashed garlic cloves, and thyme sprigs to the skillet. Baste the steaks with the melted butter mixture for 1-2 minutes.
5. Transfer the skillet to the preheated oven and cook for 5-8 minutes, depending on desired doneness (use a meat thermometer for precision: 125°F for medium-rare, 135°F for medium). Remove steaks from the skillet, tent with foil, and let rest for 5-10 minutes.
6. While the steaks rest, prepare the sweet potato shoestrings. Peel the sweet potatoes and use a julienne peeler, spiralizer, or mandoline to cut them into thin matchstick-sized strips.
7. Soak the sweet potato strips in cold water for 10 minutes to remove excess starch. Drain and pat them completely dry.
8. Toss the dry sweet potato strips with cornstarch and paprika for crispiness and flavor.
9. Heat the vegetable oil in a deep skillet or frying pot over medium-high heat until it reaches 350°F (175°C). Fry the sweet potato strips in small batches for 1-2 minutes, or until golden and crispy.
10. Remove the shoestrings from the oil and place them on a paper towel-lined plate to drain. Season immediately with a pinch of salt.
11. Plate the rested filet mignon and serve with a generous portion of sweet potato shoestrings. Garnish with extra thyme sprigs, if desired, and enjoy!
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 46.5 g | 232% | |
| Polyunsaturated Fat | 134.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.0 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
