Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Petite Filet Mignon with Potato and Pepper Hash and Romesco Sauce

Petite Filet Mignon with Potato and Pepper Hash and Romesco Sauce

Serves 2

Recipes for the hash and sauce follow.

Here is what you need for the filet:

2  6 to 8 ounce petite filet mignon

garlic powder

kosher salt

fresh cracked black pepper

olive oil

a pat of butter

fresh rosemary sprigs

Here is what you need to do:

Take the steaks out of the fridge and let them get to room temperature.Preheat oven to 400 degrees.

Season the steaks with salt, pepper and garlic powder on both sides.

Heat a cast iron pan to medium high. Melt the butter with olive oil in the pan. Toss in the rosemary.

Sear steak on one side for about 4 minutes, don’t move the steak during this time. Flip and sear for another 2 minutes, basting the steak with the butter mixture.

Finish off the steak by sliding it into the oven. Cook for 6 to 7 minutes for medium rare.

Place steak on a cutting board and cover with foil, letting rest for 10 minutes. Slice against the grain and serve with the hash and romesco.

Potato and Pepper Hash

3 medium yellow potatoes

8 to 10 mini bell peppers, slit in half lengthwise, seeds removed

½ onion thickly chopped

2 to 3 pats of butter

olive oil

salt and pepper

Heat a cast iron pan to medium high. Heat the oil and melt the butter. Toss in the vegetables and season with salt and pepper. Stir often so the vegetables brown.

Add in ½ cup of water, turn down the heat and cover the pan, simmering for about 10 minutes or until the potatoes can be easily pierced with a fork. Turn up the heat and let and remaining water burn off. Serve with steak.

Romesco Sauce

1 jar of roasted red peppers (16 ounces)

8 roasted grape tomatoes

3 to 5 cloves roasted garlic

¼ cup toasted almonds

1 TBS red wine vinegar

1 tsp smoke paprika

¼ tsp cayenne pepper

2 TBS fresh cilantro leaves

salt and pepper

few drizzles of olive oil

Put everything except the oil into a food processor and blend until with the consistency you like. Drizzle with some olive oil and give it a few more pulses in the processor.

Taste and adjust to your liking

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