Who says meat and potatoes has to be boring? With just a little thought and a touch or two, the basic American plate of beef and starch can become something exciting. It becomes an experience, rather than just something you eat. That’s what good food is all about and I think that this dish qualifies nicely as an adventure in cooking, even though each part of the dish is utter simplicity to prepare.
The petit fillet is not a very tender cut, so either marinade well, cook rare (as we did) or braise for preparation. I use it not only because it’s inexpensive, but because it has a ton of flavor that some better cuts of beef simply can’t compare to. Since we prefer our meats under the medium mark, just a few minutes sitting in seasoning was enough. Had I been shooting for medium rare or above I would have marinated the cut for at least two hours. If you’re still a bit frightened of this cut, try switching it out for a more tender chuck cut or new york strip, but stay away from mild cuts like fillet Mignon, as the sauce will overpower the beef.
Add some roasted potatoes and greens of your choice and this is a complete meal in the greatest of American tradition. My presentation is obviously a more refined take, but there’s nothing wrong with just plopping everything on a plate and drizzling with sauce before going wild with it.
Hey, it’s your kitchen and your family. Do it your way. It will taste just as good no matter how it’s plated.
Serving Size: 1
Amount Per Serving: Calories: 736Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 500mgCarbohydrates: 136gFiber: 18gSugar: 8gProtein: 18g
What I would have done differently had I thought of it at the time:
As always, check your greens for sweetness. Frozen greens especially can be very bitter. If so, add a bit of sugar or caramelize some onions to go with them to add some sweetness.
Links to other recipes like this: