Pan-Seared Filet Mignon with Cilantro Butter and Cheese Potatoes

When a meal calls for some sophistication, try this take on steak frites, a classic bistro offering. The tender filet Mignon has plenty of panache but is uncomplicated to prepare and the thinly sliced potatoes, coated with a Latin-influenced combination of cotija cheese, cayenne, and cilantro are an interesting side.

3 Tbsp. butter, softened
3 Tbsp. fresh cilantro, chopped
1 tsp. garlic, minced
⅓ cup Cotija cheese, finely grated
⅛ tsp. ground cayenne pepper
1 Tbsp. extra-virgin olive oil
2 (9 oz) russet potatoes, peeled and cut lengthwise into ⅛" thick slices and again into ⅛" wide strips
2 (7 oz) pieces filet mignon (1½“ thick each)
coarse sea salt
black pepper, freshly cracked
1 tsp. extra-virgin olive oil

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

For the Cilantro Butter:
Stir together butter, 1 Tbsp. cilantro, and ½ tsp. garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 Tbsp. cilantro and ½ tsp. garlic, the cheese, and cayenne in a medium bowl; set aside.

For the Cheese Potatoes:
Put the prepared potatoes in a bowl of cold water, set aside. Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet.

Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.

For the Filets:
Meanwhile, season both sides of beef with salt and pepper. Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn and cook until medium-rare, 7-8 minutes more.

Top each filet with cilantro butter and serve with potatoes.

Makes 2 servings.