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Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche

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Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche

Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche

If you want to add more gluten free recipes to your recipe box, Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche might be From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

1
Special equipment: kitchen string or toothpicks
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Kitchen TwineKitchen Twine
ToothpicksToothpicks
2
Preheat the oven to 375 degrees F.
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OvenOven
3
With a paper towel, wipe all your mushrooms clean. (Don't soak them in water and then drain them. Mushrooms are like little sponges. They'll suck up water and get mushy.) Trim and discard the dried up part on the end of the mushroom stems.
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MushroomsMushrooms
WaterWater
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Paper TowelsPaper Towels
4
Spread the mushrooms on a large sheet pan and drizzle with some olive oil. Season with salt and toss to coat. Roast the mushrooms for 30 to 45 minutes.
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MushroomsMushrooms
Olive OilOlive Oil
SpreadSpread
SaltSalt
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Frying PanFrying Pan
5
Using a paper towel, blot the filets and flank steak to remove excess moisture.
Ingredients you will need
Flank SteakFlank Steak
Equipment you will use
Paper TowelsPaper Towels
6
Sprinkle both sides of the beef with salt and pepper. Rub the tops of the filets with 1 tablespoon of the chopped thyme.
Ingredients you will need
Salt And PepperSalt And Pepper
ThymeThyme
BeefBeef
Dry Seasoning RubDry Seasoning Rub
7
Let the filets sit out, covered, to bring them up to room temperature before cooking.
8
Slice the flank steak lengthwise into 1-inch strips and wrap each filet around the edges with the flank steak strips. You may have leftover flank steak. Tie each filet with kitchen string, or insert a toothpick through to hold the flank steak to the filet.
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Flank SteakFlank Steak
WrapWrap
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Kitchen TwineKitchen Twine
ToothpicksToothpicks
9
When the mushrooms are roasted and nice and golden brown, remove from the oven, let cool a bit and then roughly chop.
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MushroomsMushrooms
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OvenOven
10
Reduce the oven temperature to 350 degrees F.
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OvenOven
11
In a large fry pan, heat 3 tablespoons of the butter on medium-high heat. As soon as the butter starts to bubble and get frothy, throw in the roasted mushrooms and any oil and drippings from the baking sheet.
Ingredients you will need
MushroomsMushrooms
ButterButter
Cooking OilCooking Oil
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Baking SheetBaking Sheet
Frying PanFrying Pan
12
Saute the mushrooms for 8 to 10 minutes, and then deglaze the pan with the red wine. Cook until most of the red wine has reduced to almost nothing.
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MushroomsMushrooms
Red WineRed Wine
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Frying PanFrying Pan
13
Add the half-and-half to the pan while stirring the mushrooms. Bring the mixture to a boil, and then lower the heat to a simmer and reduce by half.
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MushroomsMushrooms
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Frying PanFrying Pan
14
Add the milk, and reduce that by one-third. You should have nice rich sauce that coats the back of a spoon and holds a line through it. Taste and adjust the seasoning if needed. Keep the sauce warm until ready to serve. (Can place it in a heatproof bowl set over a pot of gently simmering water.)
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SeasoningSeasoning
SauceSauce
WaterWater
MilkMilk
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BowlBowl
PotPot
15
Wash the asparagus, and, with a vegetable peeler, remove the outer layer of asparagus.
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AsparagusAsparagus
VegetableVegetable
Equipment you will use
PeelerPeeler
16
Cut the asparagus into 2-inch pieces.
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AsparagusAsparagus
17
Heat a large fry pan with 1 teaspoon olive oil and add the bacon. Stir and cook the bacon until it begins to brown.
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Olive OilOlive Oil
BaconBacon
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Frying PanFrying Pan
18
Add the asparagus and cook until just softened.
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AsparagusAsparagus
19
Add the white wine vinegar and cook for a few seconds, and then remove from the heat and keep warm.
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White Wine VinegarWhite Wine Vinegar
20
Heat a large ovenproof fry pan with 2 tablespoons olive oil over medium-high heat. (If you have a really large frying pan you can put all 4 filets in the pan. If you don't, cook in batches using 1 tablespoon of oil per batch. You don't want the steaks to touch. We want to get a nice sear on the outside of the filets and to achieve this, your filets need room.)
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Olive OilOlive Oil
SteakSteak
Cooking OilCooking Oil
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Frying PanFrying Pan
21
Add the filets to the hot pan and sear until your filet has relaxed to the point where it will let go of the pan, about 3 minutes on one side, and then flip.
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Frying PanFrying Pan
22
Add a generous clump of butter to the hot pan and, when it's melted, tip the fry pan towards you so the butter pools in one spot.
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ButterButter
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Frying PanFrying Pan
23
Add the 3 full sprigs of thyme. Now, with a large spoon, start basting your filets with the melted thyme flavored butter. Flip the filets, baste each one again and transfer to the oven for a few minutes until just cooked through to medium.
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Flavored ButterFlavored Butter
ThymeThyme
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OvenOven
24
To serve: Plate the Smashed Potatoes with Creme Fraiche just off to one side of the center of the plate. Retrieve your filets from the oven and remove the string or toothpicks. Lean a filet up against the potatoes. Top with the mushroom gravy and place the asparagus in front of the filet. Dust with the chopped parsley.
Ingredients you will need
Creme FraicheCreme Fraiche
AsparagusAsparagus
MushroomsMushrooms
PotatoPotato
ParsleyParsley
GravyGravy
Equipment you will use
ToothpicksToothpicks
OvenOven
25
Wash the potatoes and place in a pot of salted water, enough to just cover the tops of the potatoes. Bring to a boil, and then turn down to a simmer and cook until fork tender. (When you stick a fork into the potato and it falls off with no resistance, they're done.)
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PotatoPotato
WaterWater
Equipment you will use
PotPot
26
Drain the potatoes and place on a tea towel or paper towel. With the palm of your hand, lightly smash the potatoes so they just pop open a bit and split. Make sure they kind of keep their shape.
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PotatoPotato
PopPop
TeaTea
Equipment you will use
Paper TowelsPaper Towels
Kitchen TowelsKitchen Towels
27
In a large fry pan on medium heat, melt the butter and add the garlic, shallots, 1 teaspoon salt and 1/2 teaspoon white pepper. When the garlic and shallots are translucent, add the smashed potatoes and toss so they all get kissed with the butter, shallots and garlic.
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White PepperWhite Pepper
PotatoPotato
ShallotShallot
ButterButter
GarlicGarlic
SaltSalt
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Frying PanFrying Pan
28
Heat for 5 minutes, and then add the creme fraiche to the pan with half the amount of chopped chives. Toss so everything is nicely coated.
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Creme FraicheCreme Fraiche
ChivesChives
Equipment you will use
Frying PanFrying Pan
29
Serve family style or on individual plates and top with the rest of the chives and a little lemon zest. The zest gives the spuds an extra little tang and zip.
Ingredients you will need
Lemon ZestLemon Zest
ChivesChives

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Flank Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Le Grand Courtage Blanc de Blancs Brut. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 19 dollars per bottle.
Le Grand Courtage Blanc de Blancs Brut
Le Grand Courtage Blanc de Blancs Brut
The bouquet presents hints of green apple, honeysuckle, and toasted brioche. On the palate, a delicate balance of dryness and acidity lingers with a bit of Meyer lemon, honeydew and soft floral notes. The Blanc de Blancs Brut is very cuisine and cocktail-friendly. Try it with savory hors d'oeuvres, buttered popcorn, creamy pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts or semi-soft cheese. Mix with elderflower or fruit liqueurs, or fresh juice and quality spirits for a light, refreshing sparkling cocktail.The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard's higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc's fruit profile. Grapes are sourced from quality terroirs in France, such as Burgundy and Loire Valley.
DifficultyExpert
Ready In2 hrs, 45 m.
Servings4
Health Score78
Gluten FreeVery Healthy
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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