Filet mignon with perfect roasted potatoes
Roast
Uzbek cuisine
Roasting
Filet mignon has been given undue consideration for far too long: Many criticize its leanness, its dryness, its flavorlessness. But actually, if you just cook it correctly, give it a nice sear, and let it finish in a hot oven for a split second (I prefer 3 minutes in the oven for a proper rare, after which it should rest on the counter for 5 minutes for the juices to redistribute), then what you'll end up with is a gorgeously cooked piece of meat that's not mooing on the inside, but rather uniformly pink and soft throughout the center. But cooked, all the same. <br /> <br />It goes without saying, as well, that filet mignon is the ideal solo cut: a single nugget of tender beef, perfectly portioned for one. But the real stars of this recipe below, I’ll admit, are the crispy-chewy roasted potatoes.
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