Filet Mignon Fingerling Potatoes And Bearnaise Aioli Recipe

Potatoes: In a large pot, cover the potatoes with enough water to cover some kosher salt and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Drain the potatoes and let cool. (I don't like skin on potatoes at all so I actually peel these! The skin comes off easily without a peeler, just pull back with a small knife. Of course, if you are not anal retentive about this as I am, you can leave the skin on). Place olive oil, butter and crushed garlic in large non stick skillet over med high heat. When butter melts, add potatoes. Season with the smoked paprika, dill, salt and pepper. Continue to sauté potatoes, turning them over on each side occasionally, until golden brown. Remove the garlic clove if it starts to brown too much, it's really only there to flavor the oil and butter.

Beef: Preheat grill. Season filets with kosher salt on both sides. Drop the rosemary sprigs into the hot coals right before you throw the meat on (creates a wonderful aroma and give great flavor to the beef!) Grill the filet mignon to medium-rare.

Béarnaise Aioli: mix all ingredients in small bowl. Refrigerate until ready to serve.

To plate: place each steak on serving plate with potatoes on the side. Serve with a dollop of the béarnaise aioli and garnish with fresh chopped parsley. Enjoy!