Fillet Steaks With Mustard Sauce And Hasselback Potatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Scrub the potatoes and make thin slices along the length of each potato, being careful not to cut all the way through.
• STEP 3.Place the potatoes on a baking sheet and drizzle with olive oil, salt, and pepper.
• STEP 4.Bake the potatoes in the preheated oven for 45-50 minutes, or until they are crispy and golden brown.
• STEP 5.While the potatoes are baking, season the fillet steaks with salt and pepper.
• STEP 6.Heat a skillet over high heat and add a drizzle of olive oil.
• STEP 7.Sear the steaks for 2-3 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness.
• STEP 8.Remove the steaks from the skillet and let them rest for a few minutes.
• STEP 9.In the same skillet, reduce the heat to medium and add butter, Dijon mustard, and heavy cream.
• STEP 10.Stir the sauce until it thickens slightly and coats the back of a spoon.
• STEP 11.Serve the fillet steaks with the mustard sauce and Hasselback potatoes.

Cooking Tips

• To ensure even cooking, choose fillet steaks that are of similar thickness.
• Letting the steaks rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Feel free to add additional herbs or spices to the mustard sauce, such as thyme or garlic powder.

Storage and Serving

• This dish is best served immediately while the steaks are still hot and the potatoes are crispy.
• If you have any leftovers, store them in separate airtight containers in the refrigerator for up to 3 days.
• To reheat, gently warm the steaks in a skillet over low heat and reheat the potatoes in a preheated oven at 350°F (175°C) until heated through.