Bone Marrow-Stuffed Beef Filet Mignon with Hasselback Potatoes
Makes 4 Servings
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WINE PAIRING | |
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Italian Barolo or a Bordeaux blend |
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Need something wow for your next dinner party? This might be the dish. Bone marrow tucked inside a butterflied filet mignon gives that lean, tender cut a flavor boost, while Hasselback potatoes, a mid-20th century marvel said to have originated in Stockholm at the Hasselbacken Hotel, are a showstopper all on their own.
INGREDIENTS
- 4 grain-fed beef filet mignon
- 4 boneless beef marrow cylinders, about 1 1/2 - 2 ounces each, thawed
- 4 large Yukon Gold potatoes
- Extra virgin olive oil
- 1/4 cup butter
- 1 garlic clove, grated
- Fresh thyme or rosemary sprigs, for finishing the meat
- 2 bunches kale, stems removed, leaves cut into 2-inch pieces
- Kosher salt & freshly ground pepper
DIRECTIONS
- Prepare the Meat:
1
Butterfly each filet by cutting it horizontally almost in half, leaving one edge intact, so it will open like a book.
2
Place marrow cylinders in a row down the middle. Season lightly with salt. Roll the meat up and tie at intervals with butcher’s twine to make a roulade. Tie once from end to end to make a small roast. Set aside until ready to cook.
- Prepare the Potatoes:
3
Preheat oven to 400°F.
4
Set a pair of chopsticks parallel to each other like railroad tracks to prevent cutting all the way through the potatoes. Rest each potato on the chopsticks and slice them horizontally, pressing downward until the knife hits the chopsticks, making thin cuts (about 1/8-inch thick) from one end of the potato to the other.
5
Melt ¼ cup of olive oil with the butter and garlic. Brush the potatoes with half the butter and oil, making sure to get in between each slice. Roast potatoes for 30 minutes, then brush on remaining butter and oil. Roast another 30 minutes, or until the potatoes are brown and very tender. Season with salt and pepper to taste before serving.
- Cook the Meat:
6
Heat a large cast iron pan until smoking hot. Brush lightly with canola oil. Season the stuffed filets with salt. Sear meat on all sides. Once all sides are browned, add butter and a sprig of fresh herbs (thyme or rosemary) to the pan. Finish the steak by basting the herb butter over the meat. (See 3 Techniques for Cooking Steak). Cook to an internal temperature of 120-125°F for medium rare to medium doneness. (See How to Tell Meat Doneness by Feel.) Set meat aside to rest and keep warm.
7
While the meat is resting, heat 2 tablespoons of olive oil in a deep skillet. Add the kale and a pinch of salt, stir to coat kale with oil, then cover and cook, stirring often, for 4-5 minutes until tender. Season to taste with salt and pepper. Serve immediately with the filet and potatoes.