SEARED FILET MIGNON WITH TRIPLE MASH AND SAUTEED BABY SQUASH

Seared Filet Mignon with Triple Mash and Sauteed Baby Squash image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 to 6-ounce filet mignon, cut into 2-ounce medallions
1 tablespoons oil, for searing
3 ounces baby squash, per serving
Triple Mashed Potatoes, recipe follows
2 sweet potatoes, diced
4 large Yukon gold potatoes, diced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1-ounce chipotle pepper
1 head garlic, roasted
1 red pepper, roasted
1/2 stick butter
1/2 cup heavy cream

Steps:

Sear each medallion until desired temperature is reached. Remove from pan and reserve for service. In the hot pan, begin to saute the squash utilizing the fond (brown bits in the pan). Serve as a side for the filet. Serve with Triple Mashed Potatoes.
Separate the sweet and Yukon potatoes into 2 sauce pots and cover with cold water. Season the water with salt and freshly ground black pepper and bring to a boil. Add 1-ounce of chipotle to the sweet potato water. Cook the potatoes until they are fork tender. Drain them and transfer into separate bowls. Add the garlic to 1 bowl, and the red pepper to the other bowl of Yukon potatoes. Transfer the potatoes 1 style at a time into a potato ricer and rice into a bowl. Combine the butter and cream to make mashed potatoes. Continue this process with each flavor and hold the potatoes until service.