Filet Mignon with Herb-and-Cheese Potatoes

Ingredients

• 3 tablespoons unsalted butter
• softened
• 3 tablespoons chopped fresh cilantro
• 1/3 teaspoon minced garlic
• 1/3 cup finely grated cotija cheese
• 1/8 teaspoon cayenne pepper (or to taste)
• 1 tablespoon extra-virgin olive oil
• 2 russet potatoes (about 9 ounces each)
• peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips
• set aside in a bowl of cold water
• 2 pieces filet mignon (7 ounces and 1 1/2 inches thick each)
• room temperature
• Coarse salt and freshly ground pepper
• 1 teaspoon vegetable oil

Instructions

1. Preheat the oven to 375F.
2. Stir together butter, 1 tablespoon cilantro, and 1/2 teaspoon garlic in a small bowl.
3. Cover; refrigerate until ready to use.
4. Stir together remaining 2 tablespoons cilantro and 1/2 teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.
5. Brush a rimmed baking sheet with the olive oil; set aside.
6. Drain potatoes; pat dry.
7. Add to bowl with cheese mixture; toss to coat.
8. Arrange potatoes in a single layer on prepared baking sheet.
9. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.
10. Meanwhile, season both sides of beef with salt and pepper.
11. Heat a medium skillet over high heat.
12. Brush both sides of beef with vegetable oil; place in skillet.
13. Reduce heat to medium-high.
14. Cook beef 7 minutes; turn, and cook until medium-rare, 7 to 8 minutes more.
15. Top each with cilantro butter; serve with potatoes.