Filet Mignon with Pecorino Potatoes and Escarole

Name: Filet Mignon with Pecorino Potatoes and Escarole
Yield: Serves 4
Ingredients: 1 1/2 pounds small, Yukon Gold potatoes, unpeeled; 1/4 cup, extra-virgin olive oil; , Salt and pepper; 2 ounces, Pecorino Romano, grated (1 cup); 1 teaspoon, grated lemon zest plus 1 tablespoon juice; 4 (6- to 8-ounce), center-cut filets mignons, 1 1/2 inches thick; 2 , garlic cloves, sliced thin; 1/8 teaspoon, red pepper flakes; 1 head, escarole (1 pound), trimmed and cut into 1-inch pieces

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Appears in Cook's Country October/November 2017

Think company food should take a long time to prepare? This quick weeknight meal uses a premium cut of meat and only takes 30 minutes to prepare.

SERVES4

TIME30 minutes

Filet Mignon with Pecorino Potatoes and Escarole

WHY THIS RECIPE WORKS

We sear the filets while the potatoes cook and sauté the escarole in the flavorful fond while the filets rest.

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