Recipes

Wagyu Filet Mignon & Smashed Mini Potatoes

by Clint Phelan

Prep Time: 25 Minutes

Total Time: 50 Minutes

Yield: 2 Servings

Intro

Sometimes you gotta dress up a little- but not too much. This Wagyu Filet Mignon is about as fine as beef gets, raised right here in Texas by the good folks at Phelan Farms. We pair it with crispy, golden smashed potatoes for a meal that’s classy without gettin’ all uppity.

Directions

Boil your baby potatoes in salted water until fork-tender (12–15 mins). Drain and let them cool slightly.
Smash 'em flat on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast at 425°F for 20–25 minutes until golden and crispy.
Meanwhile, pat your wagyu filets dry. Season real generous with salt and pepper.
Heat oil in a skillet over medium-high. Sear steaks 2–3 minutes per side. Toss in butter, garlic, and rosemary, and spoon that goodness over the top for another couple minutes.
Let steaks rest while your potatoes finish crispin’.
Serve it all hot. Maybe light a candle if you're feelin’ fancy.
Serves: 2
Ideal for: Date night, anniversaries, or a steak dinner that don’t need a necktie