[email protected]/#4 (April 22, 2020)

April 2020

Dinner 4 - Filet Mignon and Everyone's Favorite Potatoes!): paired with '13 noir

This is the fourth of at least five events we're calling "[email protected]". Each week we'll post a video on YouTube, where Paula and I will talk about a dinner she has created and what kukkula wine I've paired with it. You'll have a link to the recipe and we'll make available the wines via our website which you can purchase in advance to enjoy with the dinners you prepare. Since we're all spending a lot of time at home these days, we thought this would be a fun project for many of you. Let's make the most of it!

Filet Mignon and everybody’s favorite potatoes

By far our favorite cut of beef is a filet, which we prepare very simply. I sprinkle the meat on all sides with kosher salt and freshly ground pepper, then grill (outside in summer, or in a grill pan in winter) for about 5 minutes per side. Let them rest a bit, then serve. Don’t start the meat until you have the potatoes in the oven.

The potatoes are the real star of this menu and there is much fighting in our house over the biggest portion and the one with the most crispy edges. I’ve started making them in my biggest sheet pan for maximum crispness. I also invested in a mandoline a couple of years ago. Before that I cut the potatoes by hand, which meant that I rarely made them (thereby increasing the “special-ness” and popularity among family members). I highly recommend using the mandoline, but please, be careful! This serves 4-6 people. Sometimes a “serving” can fill a whole dinner plate. Also, I rarely make these for more than six people because they are so labor and space intensive.


4-5 very large potatoes or equivalent (baking or golden or a combo)-remember: the bigger the potato, the fewer slices it takes to fill the pan.

½ c melted unsalted butter

1 ½ t kosher salt

2 finely diced shallots


Spray a large sheet pan with 1” sides with cooking spray. Preheat oven to 375.

Peel potatoes and slice to roughly 1/8” thickness or thinner, then immediately place slices in a bowl of cold water.

Take about one layer’s worth of potato slices (about 1/3 of total), lay out on paper towels and blot to dry. Place slices on the prepared sheet pan with the edges barely overlapping to get complete coverage of the pan, then drizzle with 1/3 of the butter, salt and shallots. Repeat two more times. If you have extra slices, add another layer, if you’re short, peel and slice another potato., but always end with a drizzle of butter and seasoning.

Place potatoes in the oven for about 40 minutes. They are done when you lave lots of crispy edges, but no burnt spots.

I serve the steak and potatoes with a green vegetable or salad.