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Filet Mignon and Cheese Roasted Potatoes

Filet mignon recipe was made for testing a new marinade. Tasty roasted potatoes covered in queso brought it all home. It is a tough duty, but someone has to do it.
Course Main Course
Style American
Prep Time 2 hours 45 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings 2
Calories 1488kcal
Author Shawn

Ingredients

Filet Mignon the Steak

  • 12 oz beef tenderloin (we used the pre packed ones)
  • ¼ cup Uglyade

Roasted Potatoes

  • 1 lb red potatoes (or your favorite potato)
  • ½ tbs coarse sea salt
  • 2 tbs olive oil

Queso

  • 1 1/2 cup block gubment cheese or velveeta
  • ¼ cup Scorched
  • ½ oz milk

Tomato Avocado Salad

  • 6 oz avocado
  • 5 oz tomato
  • 1 oz onion (very little)
  • 2 tbs Uglyade

Instructions

Steak Prep/Grill

  • Marinade steak in Uglyade for 2 hours (longer the better)
  • Set on counter to room temperature. (about 45 minutes)
  • Set up grill, this was done on charcoal.
  • At medium high heat if you're using a pan on stove.
  • I like my steaks medium rare almost blue so the time for me on a 2” filet is 3 minute flip, 3 minute flip, and last 3 minute then off grill. To get the steak to medium rare (no bludo one more flip.
  • To get steak to medium drop heat to medium on stove or find a cooler temperature on grill. Now do the steak at 4.15 minute flip x 4
  • So Let's Review: Medium Rare Blue = 3 minute flip x 3 | Medium Rare = 3 minute flip x 4 | Medium = 4.15 minute flip x 4 | Well done...
  • Your grilling will differ a little from ours. Temps weather techniques..

Making Potatoes

  • Wash well and cut each potato into 4’s or 6’s depending on size.
  • In bowl mix potatoes, olive oil, and salt.
  • Spread on baking sheet and bake at 350 for 45 minutes.

Making Queso

  • Cut velveeta in cubes about ½ inch
  • Throw velveeta (or gubment cheese), milk, and Scorched in a bowl.
  • Microwave on high for 30 seconds.
  • Check and stir every 30 seconds until smooth. Try not to let it bubble over it’s a mess.

Making Salad

  • Take your avocado and carefully cut around it long ways so you end up with 2 halfs. One with a seed stuck in it, plop that out with the end of knife. Some people cut into seed and twist it out. Be careful, kitchen injuries suck.
  • Scoop out avocado meat with large spoon trying to keep in tacked as best you can. Sometimes the avocado is so soft it may be better to over to a guacamole.
  • Dice avocado meat and chunk on bowl.
  • Dice up your tomato. If you don’t want seed cut tomato in half and scoop them out with spoon. Throw in the bowl of avocados.
  • Onion is not necessary because the Uglyade is plenty flavor. If you do want them, dice the slice up and add to bowl.
  • Add Uglyade and mix all together. Set in fridge covered until rest is ready.

Notes

Cooking steaks can be a pain in the butt. Main thing I’ve found is stay with them, don’t wander off. Sooner or later your gonna miss the mark you were trying to hit. Forget about it we all do. If you’re not using Uglyade in the salad add ½ clove crushed garlic and salt and pepper to taste.

© Texas Butter®

 

➕ Nutrition
Nutrition Facts
Filet Mignon and Cheese Roasted Potatoes
Amount Per Serving (355 g)
Calories 1488 Calories from Fat 909
% Daily Value*
Fat 101g155%
Saturated Fat 33g206%
Cholesterol 194mg65%
Sodium 4943mg215%
Potassium 2928mg84%
Carbohydrates 71g24%
Fiber 11g46%
Sugar 22g24%
Protein 73g146%
Vitamin A 3105IU62%
Vitamin C 62mg75%
Calcium 1085mg109%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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