Kerwee Filet Mignon with Roast Garlic & Thyme Potatoes
October 28, 2020
This is the easiest way to jazz up your regular meat and veg. While the Kerwee Fillet is naturally juicy and tender, the butter and garlic take this meal to another level. Enjoy this at home with your favorite bottle of wine.
- 2 x 6oz Kerwee 6-7 BMS Filet mignon
- Potatoes (Fingerling is suggested, but any kind is fine)
- 2 cloves garlic, squashed
- 2 tbsp unsalted butter
- ½ bunch fresh thyme
- ½ tsp Kosher salt
- 1 tsp Olsson’s sea salt
- Extra virgin olive oil
- Ensure the meat has been correctly defrosted following the defrosting guide below. On the day of cooking, remove meat from the fridge and bring to room temperature. Pre heat the oven to 420 F.
- Wash the potatoes and add to pot with cold water* and kosha salt. Bring to the boil and cook the potatoes until you can pierce a knife easily through the center.
- Then strain the potatoes and let them cool enough to touch. Squeeze, or use the bottom of a sauce pan to squash the potatoes so they are slightly broken but still whole.
- Mix 1 clove garlic, half the thyme, ½ teaspoon sea salt and combine. Pour seasoned potatoes onto a tray lined with parchment paper and roast in the oven for 20 – 30 minutes. Check after 15 minutes and turn so all sides become golden and crunchy whilst the middle stays soft and fluffy.
- Towards the end of the potatoes being roasted, begin to cook the meat. Heat a pan over high heat, and drizzle with olive oil. Sear both sides of the fillet. We recommend 3 – 4 minutes each side for medium-rare.
- Once you have turned the steak over to the second side, add the butter, the remaining thyme and garlic. Once the butter has melted and started to infuse with the thyme and garlic, carefully baste the meat with the flavored butter for 1-2 minutes until cooked to desired temperature – remembering this will continue to cook the meat.
- Remove from heat and let rest for about 3 minutes, or half the cooking time. Serve with the garlic and thyme potatoes, and season with Olsson’s Sea Salt Flakes.
- *All root vegetables have to start I cold water, heating the outside layers gradually allows the cell walls get reinforced and become more resistant to the effects of overcooking