5: Balsamic-Herbed Filet Mignon w/ Garlic Bacon Red Potatoes & Steamed Brussel Sprouts

A few notes about this recipe: Few precise measurements were used, giving you the freedom to use as much or as little of the ingredients/seasonings as you want here. The timing of everything is the trickiest part of this meal. Amber dealt solely with the potatoes while I cooked the steaks and brussels sprouts. You will either need one really focused person or two people to prepare this mouth-watering steak dinner.

Steak is the quintessential American centerpiece of a fine meal. My girlfriend and I just spent a few days in West Virginia, and subsequently Virginia Wine Country, and we were treated to American cooking as fresh as possible and from the soul. It is with this inspiration that I cooked dinner tonight.

We went to Eastern Market to buy freshly butchered Black Angus Filet Mignon, brussels sprouts, and potatoes. The mashed potatoes were made from scratch and the steak was marinated in balsamic vinaigrette, garlic, sage, and rosemary for about four hours prior to grilling. The succulent look of the steak is the result of the marinade on the grill. I used mesquite coals for this delight to create a subtle smoky-sweet contrast, served the steak with bacon- and garlic-laced mashed red potatoes, and rounded out dinner with steamed brussels sprouts. Dinner was perfectly complimented by a robust and fruit driven merlot from Monterey County, The Rescue Block (2009).

Ingredients and Directions:

-one pound filet mignon, cut into two fillets

-12 brussels sprouts, halved

-small red potatoes, equaling about two medium-sized potatoes, partially peeled

-three strips of bacon

-garlic

-balsamic vinaigrette

-sage

-rosemary

-butter

-milk

-salt and pepper

The marinade is simple, but it requires four hours in the fridge. Mince garlic, sage, and rosemary. Use a quart-sized Ziploc bag and add half the seasonings to the bottom of the bag. Now add the filets to the bag. Flip over and add the remaining seasonings to the other side of the steaks. Firmly press the bag into the table. Add enough balsamic to cover to each side of the steaks. Refrigerate for four hours, turning once at two hours.

When ready to cook, start by browning bacon equally on both sides and set aside in paper towels once done. Cube partially peeled potatoes, cover with water and salt, bring to a boil, cover once boiling, and cook until potatoes are easily pierced with a fork. Get the grill started while waiting for the potatoes to boil. You can also halve your brussels sprouts at this point as well as mince more garlic for potatoes.

The grill should be ready at the same time the potatoes are done boiling. Once potatoes are cooked, drain from water and season with butter, milk to desired fluffiness, garlic, salt, and pepper to taste. Breakdown the potatoes with a fork, and mash with whatever utensil available (we used a hand blender). Start boiling water with salt and pepper for steaming the brussels sprouts while mashing, and then throw the steaks on the grill at the same time you add the brussels sprouts to the water. Cook to desired doneness. Crumble bacon while you wait for the meat and sprouts. Mix bacon with mashed potatoes. If potatoes or brussels sprouts are ready before meat, as was the case for us, cover both and put on low heat to keep warm on the stove until meat is done.

Serve and enjoy!