Filet Mignon with Smashed Potatoes and Tomato Salad

Written By Jill Maloney

🌿🔥 Different plates. Same table.

🥩 Meat: Steak with smashed potatoes and tomato salad
🌱 Vegetarian: Crispy spinach patty with smashed potatoes and tomato salad. [Get the spinach patty recipe ]
🌾 Gluten-Free & Dairy-Free: Steak with smashed potatoes and tomato salad

Some nights, the guys just want a steak. And I am perfectly happy grilling one.

In fact, my husband says I'm the best filet mignon griller he's ever met! Even though I've never taken a bite of steak in my life, I somehow seem to know exactly how long to cook one just by looking at it. Years of cooking meat for other people will do that to you!

In my family, medium-rare is the way to go.

So on this night, the guys got their filet mignon, I make my crispy spinach patties, and we all enjoyed the same smashed potatoes and tomato salad.

INGREDIENTS

For the Filet Mignon — Serves 2

  • 2 choice-cut filet mignon steaks

  • olive oil, enough to coat the steaks

  • steak seasoning, to taste

For the Tomato Salad (serves 4)

  • 1 container of small Roma or cherry tomatoes

  • 1 small red onion

  • 2 tablespoons olive oil

  • 1 teaspoon of balsamic Vinegar

  • ½ squeezed lemon

  • pinch of salt

  • pinch of pepper

For the Smashed Potatoes (serves 4)

  • 20 small potatoes

  • olive oil to coat

  • ¼ teaspoon of salt

  • pinch of pepper

The filet serves 2, while the potatoes and tomato salad are enough for 4 to share.

INSTRUCTIONS

Step 1: Fire up the grill
Before anything else fire up the outdoor grill. I set my Traeger to 450°F.

Step 2: Take out the filet and season
Coat the filet with olive oil and your favorite steak seasoning. Let filet rest for 20-30 minutes while you prepare the rest of the meal.


Step 3: Make the tomato salad
Slice small Roma or cherry tomatoes and one small onion. Toss them together in a bowl with olive oil, balsamic vinegar, lemon, salt and pepper.

Step 4: Prepare and cook the potatoes
Coat the small potatoes with olive oil, salt and pepper. Put in air fryer at 350 for 15 minutes, until they are tender enough to smash.

Step 5: Grill the steak
Place the filet on the hot grill. For a medium-rare filet, cook for approximately 5–6 minutes per side, depending on the size and thickness of the steak.

Step 6: Smash the potatoes
Using the bottom of a glass, gently smash some of the potatoes and give them a quick shake. Return them to the air fryer and cook for another 10 minutes, or until they're crispy around the edges.

Step 7: Let the steak rest
Remove the filet from the grill and loosely cover it with aluminum foil. Let it rest for at least 5 minutes before serving.

Step 8: Plate it up
Once the steak has rested, plate the filet, the smashed potatoes and tomato salad.

I like to serve the tomato salad in individual ramekins so the juices stay put instead of running all over the plate.

For the meat eaters, serve the filet with the smashed potatoes and tomato salad. For the vegetarian plate, serve the crispy spinach patties with the same sides.

The best dinners aren't always the ones where everyone eats the same thing. They're the ones where everyone gets to enjoy what's on their plate—and still sits down at the same table.

HELPFUL TIPS:

  • Let the filet rest for at least 5 minutes before cutting.

  • If you're unsure about doneness, use a meat thermometer.

  • The tomato salad can be made ahead and tastes even better after sitting for a little while.

  • No Traeger? Any outdoor grill will work.

  • Using an oven instead of an air fryer? Roast the potatoes at 375°F for about 30 minutes before smashing.

Jill Maloney
Next

Crispy Spinach Patties