Filet Mignons with Turned Potatoes, Maple Butter Carrots and Lava Cake

• Yield: 2 servings
• Total time: ~50 minutes
• Cuisine: American, French
• Course: Full Meal, Main Dish, Side Dish
• Est. cost: ~$38–$55 CAD (at time of writing)

Filet Mignon + Maple Butter Carrots + Turned Potatoes + Lava Cake | SIMM

✨ Make-a-Meal by SIMM

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Meat & Seafood

• Filet mignon steaks — 2 (6–8 oz each, about 2 inches thick)

Produce

• Carrots — 4–5 medium
• Small New Potatoes 12-14
• Garlic — 4 cloves
• Fresh rosemary — 2 sprigs
• Fresh chives — 2 Tbsp

Dairy & Eggs

• Butter — 11 Tbsp total
• Eggs — 2

Baking & Sweets

• Dark chocolate — 90 g
• Sugar — ¼ cup

Pantry

• Maple syrup — 1½ Tbsp
• All-purpose flour — 1 Tbsp (optional)
• Kosher salt — to taste
• Black pepper — to taste

Oils & Fats

• Neutral oil — 2 Tbsp

Liquids

• Chicken stock — ½ cup

Mise It

Cartouche (parchment paper + scissors)

• Tear a piece of parchment paper.
• Fold it into a rough triangle.
• Trim into a circle sized to fit just inside the pan.
• Cut triangle tip to create a circle in the center of the parchment paper circle roughly the size of a golf ball.

Potatoes (cutting board + turning knife or peeler + bowl)

• Cut top and bottoms off. Then peel and turn potatoes to cut 7 sides and make even barrel shapes.
• Keep potatoes submerged in water until cooking.
• Set aside ½ cup chicken stock.

Carrots (cutting board + knife)

• Peel 4–5 carrots.
• Cut into diagonal slices or slim batons.

Lava Cake Batter (2 bowls + whisk + ramekins)

• Measure 90 g dark chocolate and 4 Tbsp butter.
• Measure ¼ cup sugar.
• Crack 2 eggs.
• Measure 1 Tbsp flour if using.
• Grease 2 ramekins.

Aromatics (cutting board + knife)

• Smash 4 garlic cloves.

Herbs (cutting board + prep bowl)

• Reserve 2 rosemary sprigs.
• Chop 2 Tbsp chives.

Steak Prep (tray + paper towel)

• Pat 2 filet mignon steaks completely dry.
• Season generously with kosher salt and black pepper.
• Let stand at room temperature for 30–45 minutes.

Butter Portions (small bowls)

• Measure 3 Tbsp butter for steak.
• Measure 2 Tbsp butter for carrots.
• Measure 2 Tbsp butter for potatoes.
• Reserve 4 Tbsp butter for lava cakes.

Make It

1. ADD the potatoes to a pan with ½ cup chicken stock, ½ cup water, 2 smashed garlic cloves, and 2 Tbsp butter. COVER with a cartouche if using and SIMMER very gently for about 20 minutes until tender.
2. PREHEAT the oven to 425°F (220°C).
3. MELT the dark chocolate with 2 Tbsp butter until smooth. In a second bowl, WHISK the eggs with the sugar until lighter and slightly thickened. MIX the chocolate mixture into the egg mixture and STIR IN the flour if using. DIVIDE between the greased ramekins and SET ASIDE.
4. ADD the carrots to a skillet with ½ cup water and a pinch of salt. COVER and COOK 5–6 minutes until just tender.
5. REMOVE the lid from the carrots and COOK until the water evaporates. ADD 2 Tbsp butter and 1½ Tbsp maple syrup, then TOSS until glossy and lightly caramelized. SEASON with salt and pepper and SET ASIDE warm.
6. REMOVE the cartouche from the potatoes near the end of cooking so the liquid can reduce. LIFT OUT the potatoes once tender, REDUCE the liquid to a light glaze, then RETURN the potatoes to the pan. ADD the chopped chives, SEASON, and TOSS to coat.
7. HEAT a cast-iron or stainless skillet over high heat until very hot. ADD 2 Tbsp neutral oil. SEAR the steaks 2–3 minutes on the first side without moving, then FLIP and SEAR 2–3 minutes on the second side.
8. LOWER the heat slightly. ADD 3 Tbsp butter, 2 smashed garlic cloves, and the rosemary sprigs. TILT the pan and BASTE the steaks continuously for 1–2 minutes until they reach your preferred doneness, ideally 130–135°F for medium-rare.
9. TRANSFER the steaks to a plate and REST 5–7 minutes. SPOON the rosemary garlic butter over top.
10. BAKE the lava cakes for 8–10 minutes while the steaks rest, until the edges are set and the centers remain soft. REST 1 minute, then RUN a knife around the edges and INVERT onto plates.
11. PLATE the filet with the glazed potatoes and maple butter carrots. SERVE the lava cakes immediately after the main course or alongside if desired.

Tools: Cutting board, turning knife or peeler, parchment paper, scissors, saucepan or sauté pan, cartouche, skillet for carrots, cast-iron or stainless skillet for steak, thermometer, 2 bowls, whisk, 2 ramekins, spatula or spoon.

Make-A-Meal Plating

Here is your plating direction for the meal: a structured Family Style instructional view.

Family Style

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