Amelia Ceja prepares delicious filet mignon with roasted potatoes. She starts by placing the sliced potatoes on a baking sheet. Then she adds some garlic cloves and sprinkles with olive oil, then some fresh cracked pepper, cayenne pepper, kosher salt and fresh rosemary and thyme. This goes into the oven to roast for about 40 minutes.
Meanwhile, in the skillet she sears some garlic cloves in olive oil, along with some fresh rosemary and thyme. Then the seasoned filets go in and cook for about four minutes on each side.
She uses the drippings from the pan to make a spicy cabernet reduction sauce. To the drippings she adds some olive oil, chopped shallots, red peppers and kosher salt. When this is nicely browned she puts in some stock and the cabernet, and lets it reduce down to about half.
The sauce is served over the meat and potatoes for a great comfort dish.
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