Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche

Name: Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch asparagus, tough ends trimmed; 170 grams sliced bacon, pancetta or prosciutto (about 6 slices), chopped; 454 grams beef filets each); 4 servings Freshly ground black pepper; 20 grams finely chopped chives; 227 grams creme fraiche or sour cream; 907 grams fingerling or small red potatoes; 680 grams flank steak (about; 4 servings Fresh chopped parsley, for garnish; 1 Tbsp chopped fresh thyme, plus 3 sprigs fresh thyme; 4 cloves garlic, chopped; 4 servings Ground white pepper; 242 milliliters half-and-half; 1 Zest of lemon; 454 grams mushrooms (button mushrooms or mixed mushrooms like shiitake, morels, porcini, chanterelles - you need 20 to 25 button mushrooms or 5 cups sliced mixed mushrooms); 54 milliliters Extra-virgin olive oil (about , more if needed); 180 milliliters red wine; 4 servings Salt; 2 shallots, chopped; 76 grams unsalted butter; 1 stick unsalted butter; 2 Tbsps white wine vinegar; 244 milliliters whole milk

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

Special equipment: kitchen string or toothpicks

Equipment you will use

Kitchen Twine

Toothpicks

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Paper Towels

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.

Ingredients you will need

Mushrooms

Olive Oil

Spread

Salt

Equipment you will use

Frying Pan

Using a paper towel, blot the filets and flank steak to remove excess moisture.

Ingredients you will need

Flank Steak

Equipment you will use

Paper Towels

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 Pepper

Thyme

Beef

Dry Seasoning Rub

Let the filets sit out, covered, to bring them up to room temperature before cooking.

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.

Ingredients you will need

Flank Steak

Wrap

Equipment you will use

Kitchen Twine

Toothpicks

When the mushrooms are roasted and nice and golden brown, remove from the oven, let cool a bit and then roughly chop.

Ingredients you will need

Mushrooms

Equipment you will use

Oven

Reduce the oven temperature to 350 degrees F.

Equipment you will use

Oven

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

Mushrooms

Butter

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

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.

Ingredients you will need

Mushrooms

Red Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

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.)

Ingredients you will need

Seasoning

Sauce

Water

Milk

Equipment you will use

Bowl

Pot

Wash the asparagus, and, with a vegetable peeler, remove the outer layer of asparagus.

Ingredients you will need

Asparagus

Vegetable

Equipment you will use

Peeler

Cut the asparagus into 2-inch pieces.

Ingredients you will need

Asparagus

Heat a large fry pan with 1 teaspoon olive oil and add the bacon. Stir and cook the bacon until it begins to brown.

Ingredients you will need

Olive Oil

Bacon

Equipment you will use

Frying Pan

Add the asparagus and cook until just softened.

Ingredients you will need

Asparagus

Add the white wine vinegar and cook for a few seconds, and then remove from the heat and keep warm.

Ingredients you will need

White Wine Vinegar

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.)

Ingredients you will need

Olive Oil

Steak

Cooking Oil

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Flavored Butter

Thyme

Equipment you will use

Oven

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 Fraiche

Asparagus

Mushrooms

Potato

Parsley

Gravy

Equipment you will use

Toothpicks

Oven

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.)

Ingredients you will need

Potato

Water

Equipment you will use

Pot

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.

Ingredients you will need

Potato

Pop

Tea

Equipment you will use

Paper Towels

Kitchen Towels

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.

Ingredients you will need

White Pepper

Potato

Shallot

Butter

Garlic

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Creme Fraiche

Chives

Equipment you will use

Frying Pan

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 Zest

Chives

Equipment

Ingredients

Servings:

1bunch

asparagus, tough ends trimmed 170grams

sliced bacon, pancetta or prosciutto (about 6 slices), chopped 454grams

beef filets each)4servings

Freshly ground black pepper 20grams

finely chopped chives 227grams

creme fraiche or sour cream 907grams

fingerling or small red potatoes 680grams

flank steak (about 4servings

Fresh chopped parsley, for garnish 1Tbsp

chopped fresh thyme, plus 3 sprigs fresh thyme 4cloves

garlic, chopped 4servings

Ground white pepper 242milliliters

half-and-half 1

Zest of lemon 454grams

mushrooms (button mushrooms or mixed mushrooms like shiitake, morels, porcini, chanterelles - you need 20 to 25 button mushrooms or 5 cups sliced mixed mushrooms)54milliliters

Extra-virgin olive oil (about , more if needed)180milliliters

red wine 4servings

Salt 2

shallots, chopped 76grams

unsalted butter 1stick

unsalted butter 2Tbsps

white wine vinegar 244milliliters

whole milk

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

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.