Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

This weekend, we’re getting fancy with our recipe guide because this Saturday is National Filet Mignon Day - Treat yourself to a full meal with dessert!

  • Pan-Seared Filet Mignon with Herb Butter (courtesy of Kitchenswagger.com)

Ingredients

  • 4 10 ounce thick tenderloin beef filets (roughly 2 inches thick)

  • 2–3 tablespoons butter

  • salt and pepper to taste

  • garlic & herb butter

    • 1/2 stick of butter

    • 1 tablespoon chopped fresh rosemary

    • 1 tablespoon chopped fresh tarragon

    • 1/2 tablespoon minced garlic

Directions

  1. Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.

  2. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

  3. Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.

  4. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

  • Garlic Mashed Potatoes (courtesy of natashaskitchen.com)

Ingredients

  • 4 lb Yukon potatoes, 10 potatoes, peeled and quartered

  • 1 1/3 cup whole milk

  • 6 garlic cloves , smashed

  • 8 Tbsp unsalted butter, softened

  • 1/4 cup sour cream

  • 1 1/2 tsp fine sea salt

  • 2 Tbsp chives, finely chopped, for garnish

Directions

  1. Place potato chunks into a pot and cover with cold water. Bring to a boil then reduce heat to a simmer, partially cover, and cook for 15-18 minutes or until potatoes are easily pierced with a fork.  

  2. Meanwhile, in a small saucepan, heat 1 1/3 milk with 6 crushed garlic cloves until just steaming then remove from heat and set aside. 

  3. Drain the potatoes, keep them in the pot, then place over very low heat and mash with a potato masher or use an electric hand mixer (mash right away while potatoes are hot so they don’t turn gummy). 

  4. Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste. 

  5. Serve warm drizzled with more butter if desired and garnished with fresh chives.

  • Berry Cobbler Recipe (courtesy of sallysbakingaddiction.com)

Ingredients

  • 8 cups (approx. 800g) mixed berries

  • 1/4 cup (50g) granulated sugar

  • 2 Tablespoons (15g) cornstarch

  • 1 teaspoon lemon juice

  • 1/2 teaspoon pure vanilla extract

Biscuit Topping

  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)

  • 1/3 cup (65g) granulated sugar

  • 1 and 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 6 Tablespoons (85g) unsalted butter, cold and cubed

  • 1/2 cup (120ml) buttermilk, cold

  • for topping before baking: 1 Tablespoon buttermilk and coarse sugar

Directions

  1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.

  2. Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.

  3. Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor, too. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this– just flatten the dough in sections and cover most of the berries.

  4. Brush the top of the biscuit dough with 1 Tablespoon of buttermilk and then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.

  5. Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean– it is cooked through and the cobbler is done.) Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

  6. Cover and store leftovers in the refrigerator for up to 4 days.

Enjoy!