Filet of Beef with Cherry Balsamic Sauce and Mom's Mashed Potatoes

This is a very elegant dinner which can be simplified by just serving the beef  & sauce with a green salad or steamed veg.  Andy and I love to indulge in some buttery mashed potatoes every now and then, so I am sharing my mom's recipe (sorry mom the secret is out).

While cooking, we start by opening a bottle of Beau Joubert Cabernet.  Then we enjoy a bottle of Ambassador with our meal.  Cheers!

What you will need:

4 thick cut fillet mignon steaks or 1 beef tenderloin cut into 2" steaks

Sauce:

1 shallot or 1/4 c finely chopped onion
1/2 c cherry preserves
1/2c balsamic vinegar
3 tbsp unsalted butter
1/4 tsp fresh ground pepper

Mashed potatoes:

8 medium size potatoes (washed, peeled, and cut into 1" pieces)
1 c whole milk
1/2 c plus 2 tbsp butter
4 to 5 cloves roasted garlic roughly chopped*
1 bunch fresh snipped chives
Fresh ground salt & pepper
Hand held electric mixer

Method:

When making mashed potatoes use a medium or large stainless steel saucepan.  Teflon or other coated pans will get scratched during the whipping process.  Place prepped potatoes in the pot.  Add enough water to cover them and a dash or two of salt.  Cook them over medium-high heat stirring occasionally and watching the pot doesn't boil over.  When the potatoes are soft, drain the pot, thoroughly, of all water.  This is very important!  If not, you will have mushy potatoes.

Place drained pot of potatoes over low heat.  Using your mixer slightly smash the potatoes.  Make a well in the center and add 4 tbsp butter, 1/2 c of milk, 1 tsp salt, 1/4 tsp pepper and roasted garlic.  When the butter is melted, begin whipping on medium speed.  While whipping add more milk, butter and salt until the potatoes reach desired taste and consistency.  When finished top with additional tbsp of butter and fresh chives.  Place pot in a warm oven, uncovered, while preparing the beef.

Preheat grill to 400 degrees or prepare braai (barbecue).  Pat the beef dry with paper towel.  Place steaks on a platter and season with salt & pepper.  Heat a medium size skillet over high heat,  add 1 tbsp of butter, sear one steak at a time (turning on all sides) for 1 minute.  Transfer the steaks to a platter, adjust the skillet heat to medium and saute the shallot/onion until translucent, reduce heat to low and add the cherry preserves and balsamic vinegar.  Simmer gently.  When sauce thickens, stir in remaining 2 tbsp of butter and pepper.

 Meanwhile, place steaks on prepared grill.  Andy grills steaks 3 to 4 minutes per side (turning once) for medium-rare.  Remove from grill.  Place steaks standing on edge of one side, cover platter with foil and let rest 5 minutes.

 

Now you are ready to plate.  Place a spoon or two sauce on a warm plate, top with a steak, add a spoon of mash, a little more sauce...yum!

*Roasting garlic is very simple.  Just take cloves peeled or unpeeled,  place them on a baking sheet, drizzle them with olive oil, and roast in 425 degree oven until golden brown.  Just remember to peel then before adding them to the potatoes.