Entree: United States – Grilled Filet Mignon with Roasted Carrots, Warm Radish Salad, and Milk-Whipped Yukon Gold Potatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

- 4 filet mignons, approx. 6 oz (170 g) each
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil (for grilling)
- 1 lb 8 oz (680 g) Yukon Gold potatoes, peeled and quartered
- 1/2 cup (120 ml) 2% milk
- 3 tbsp (45 g) unsalted butter
- 8 medium carrots, approx. 1 lb (450 g) total, peeled and cut into 2-inch (5 cm) pieces
- 12 radishes, approx. 6 oz (170 g) total, halved
- 2 tbsp (30 ml) extra-virgin olive oil (for vegetables)
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season steaks with 2 tsp (10 ml) kosher salt and 1 tsp (5 ml) black pepper; brush lightly with 2 tbsp (30 ml) olive oil. Preheat grill to high.
2. Toss carrots with 2 tbsp (30 ml) olive oil, salt and pepper; roast on a sheet pan at 425°F (220°C) until tender and caramelized, about 20–25 minutes.
3. Place steaks on the hot grill and cook about 3–4 minutes per side for medium-rare (time varies by thickness); transfer to a platter and rest 5 minutes.
4. Boil potatoes in salted water until tender, about 15 minutes; drain, then return to pot and whip with 1/2 cup (120 ml) 2% milk and 3 tbsp (45 ml) butter until light and fluffy; season to taste.
5. In a small bowl, toss warm halved radishes with 1 tbsp (15 ml) red wine vinegar, 1 tbsp (15 ml) chopped parsley, a pinch of salt and 1 tsp (5 ml) olive oil to make a warm salad.
6. Serve each filet with a generous scoop of milk-whipped Yukon Gold potatoes, roasted carrots, and the warm radish salad.

1. Season steaks with 2 tsp kosher salt and 1 tsp black pepper; brush lightly with 2 tbsp olive oil. Preheat grill to high.
2. Toss carrots with 2 tbsp olive oil, salt and pepper; roast on a sheet pan at 425°F (220°C) until tender and caramelized, about 20–25 minutes.
3. Place steaks on the hot grill and cook about 3–4 minutes per side for medium-rare (time varies by thickness); transfer to a platter and rest 5 minutes.
4. Boil potatoes in salted water until tender, about 15 minutes; drain, then return to pot and whip with 1/2 cup 2% milk and 3 tbsp butter until light and fluffy; season to taste.
5. In a small bowl, toss warm halved radishes with 1 tbsp red wine vinegar, 1 tbsp chopped parsley, a pinch of salt and 1 tsp olive oil to make a warm salad.
6. Serve each filet with a generous scoop of milk-whipped Yukon Gold potatoes, roasted carrots, and the warm radish salad.