This made up for the mixed results I had a few days ago, when I made gazpacho and gorgonzola toast. (Memorable gorgonzola toast, but forgettable…whatever the other thing was. It slips my mind just now.)
I found the Filet Mignon Belmont House recipe, which was originally in Bon Appétit, on Epicurious. It’s pretty straight forward. Here’s what I did:
I cut the Russet potatoes in half, doused them with olive oil and seasonings, and baked them at 450 degrees. After 25 minutes, I added some rather elderly heritage tomatoes I had lying around, turned the potatoes over, and baked them for 25 minutes more.
Meanwhile, back on the stove top, I seasoned the filet and cooked it in butter for five minutes on each side. Then I removed the steaks from the skillet, let the pan cool a bit, and added beef broth, brandy, and rosemary. I scraped up the browned bits, and reduced it to half a cup.
The sauce and the vegetables were ready at the same time. I plated everything, spooned the sauce over the beef, and crumbled bleu cheese on top of that.