Recipe from Aaron Bedard, Executive Chef, Stephanie Inn Dining Room, Cannon Beach

  • 4 8-ounce filet mignon
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper
  • Roasted Garlic (see recipe below)

Season steaks with salt and pepper. Heat the olive oil in an oven safe skillet, add filet and sear all sides for about 2 minutes or until golden brown. Spread roasted garlic on the top side of the filet. Place skillet in a preheated 350º F oven and bake for 10 to 15 minutes until 125º F (medium rare) or desired doneness.

To Serve: allow the beef to sit at room temperature for at least 5 minutes, slice into 3/4 inch thick medallions and serve with stuffed potatoes and red wine bordelaise sauce.

STUFFED YUKON GOLD POTATOES

  • 1 pound of Yukon Gold potatoes cut in half and cored
  • 1 pound of Yukon Gold potatoes peeled
  • 1/4 cup melted butter
  • 1/4 cup sour cream
  • 4 ounces finely grated parmesan cheese
  • Salt and freshly ground black pepper

Preheat the oven to 375º F. Place the cored potatoes in a covered baking dish and bake until tender, approximately 20 to 25 minutes. Place the peeled potatoes in a medium saucepan, add water to cover, and a pinch of salt. Bring the water to a boil over high heat, reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork. Drain the cooking water and add the remaining ingredients, whip with an electric mixer. Fill a star tipped pastry bag with the whipped potatoes and pipe them into the roasted potatoes. Bake at 350º F until golden brown, about 20 minutes.

RED WINE BORDELAISE SAUCE

  • 5 pounds veal knuckle bones
  • 2 medium onions, peeled and halved
  • 2 medium carrots, peeled and halved
  • 1 stalk celery
  • 1/4 bunch thyme
  • 3 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1/4 bunch parsley
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 5 quarts cold water

Roast bones on a sheet pan at 350º F until well browned. Place the roasted bones in a stock pot with the remaining ingredients. Slowly bring to a boil, then reduce to a simmer. Simmer for 8 to 10 hours, adding water if needed. Remove from heat, strain and chill liquid, discarding the solids. Once chilled, remove fat from top and reduce by three quarters over medium heat.

ROASTED GARLIC

  • 20 garlic cloves, peeled and ends trimmed
  • 1 tablespoon olive oil

Preheat the oven to 325º F. Toss the garlic and olive oil together in a small baking dish and roast until soft, about 30 to 40 minutes. Remove the garlic from the oven, puree and set aside.

To assemble and serve: Place the stuffed potato in the center of the plate, top with filet mignon medallions and sauce with the red wine bordelaise.