Some flavors were just made for each other. We’re talking chocolate and sea salt, crusty French bread and sweet cream butter, cheese and…well, cheese and just about anything. And somewhere near the top of that list is meat and potatoes. It’s a perfect pairing that just never gets old.
Meat and potatoes have been a dinnertime staple for generations. It’s a simple dish that’s always satisfying, and you’ll never go wrong when you prepare it just like grandma did. But if you’re looking for a modern take on this traditional meal, we’ve got just the thing.
The recipe we’re featuring today was created for an HGTV Fantasy Wedding in a Week special (you can see us in action here). The bride and groom had traditional “meat and potatoes” taste, but we put our own spin on this classic flavor combination.
While the typical meat and potatoes dish will fill an entire plate, these filet mignon bites in potato nests fit into the palm of your hand, making them the perfect appetizer for a dinner party, and a tasty accompaniment to a classic cocktail (martinis, anyone?). They also get a fresh new flavor update with a punch of lemon aioli and a dusting of parmesan cheese. It’s our bite-sized version of the quintessential all-American meal—with a twist.Filet mignon, potato nests, lemon aioli, watercress
yields 48 pieces
3 lbs. potatoes, peeled and grated
juice of 2 lemons
4 oz. melted butter
1 tablespoon salt
1 tsp. pepper
1 lb. beef tenderloin
1 tablespoon vegetable oil
2 tsps. salt
1 tsp. pepper
3 oz. parmesan cheese, grated
4 oz. watercress leaves
2 garlic cloves, peeled
1/2 tsp. salt
1/2 lemon, juiced
1 egg yolk
1 cup olive oil
fresh ground black pepper, to taste
Combine garlic cloves, salt, egg yolk, and lemon juice into a food processor and puree until all garlic is finely minced and ingredients are thoroughly incorporated. Mince garlic and hand whisk ingredients if food processor blade is too tall to properly puree everything. Slowly and in a small stream, add in the olive oil. Adjust seasoning with salt and pepper. Put aioli into a squeeze bottle and refrigerate.
Combine grated potatoes, lemon juice, melted butter, salt and pepper in a mixing bowl. Take a tablespoon of potato mixture and squeeze out excess liquid. Place in well-oiled/buttered mini muffin tins and form a basket/nest. Dust inside bottom of basket with parmesan cheese. Bake for about 20 minutes or until browned and firm.
Meanwhile, preheat oven to 400 degrees and heat a medium skillet on high. Season tenderloin with salt and pepper. Add canola oil and sear meat on all sides until browned. Finish cooking tenderloin in the oven until it reaches 140 degrees, about 10 minutes. Remove and rest for 10 minutes. Slice into paper thin rounds and reserve.
Roll beef slices around index finger and place into potato basket. Squeeze small amount of aioli inside the beef. Garnish with watercress leaf and serve warm.