Filet Mignon with Mashed Sweet Potatoes and Yams. I approach cooking like playing music - with lots of love and improvisation. I knew I was gonna have a nice cut of filet mignon, so I looked around my kitchen to see what could accompany it. I saw a sweet potato and a yam. Instead of roasting them like I did last time, I decided to mash them. My technique was certainly not from any culinary school, but it worked. Here is the Monfresh Remix if you want to try it: clean and peel 1 sweet potato and 1 yam drop them whole in a pot full of cold water cover the pot and bring the water to a boil add salt, lower the heat a little, put cover back on and continue to cook until they are fork tender (start checking after 15 minutes) when they are ready, drain them, but save some of the water, and put them in a bowl season with cracked mediterranean salt, cracked black pepper, olive oil, 1 or 2 tablespoons unsalted butter and prepared wasabi: wasabi powder mixed with equal amounts of water mash with a masher or other tool. I used the Wolfgang Puck Handheld Immersion Blender. if you want it less thick, add a few splashes of the potato/yam water and continue mashing I also added some diced shallots, but they seemed out of place. Next time, I would do without them, or maybe fry them first. If you like your beef medium-rare like me, do this: season the filet with cracked mediterranean salt and lots of cracked black pepper on all sides, then coat with extra virgin olive oil let sit for a few minutes preheat the oven to 375 heat a nonstick pan over medium-high heat and sear the filet for 3 minutes on each side put the pan in the oven and take it out 12-15 minutes later (get to know your oven) remove the filet from the pan and let it rest for a few minutes before slicing it Bon appétit!

Filet Mignon with Mashed Sweet Potatoes and Yams.

I approach cooking like playing music - with lots of love and improvisation. I knew I was gonna have a nice cut of filet mignon, so I looked around my kitchen to see what could accompany it. I saw a sweet potato and a yam. Instead of roasting them like I did last time, I decided to mash them. My technique was certainly not from any culinary school, but it worked. Here is the Monfresh Remix if you want to try it:

  • clean and peel 1 sweet potato and 1 yam
  • drop them whole in a pot full of cold water
  • cover the pot and bring the water to a boil
  • add salt, lower the heat a little, put cover back on and continue to cook until they are fork tender (start checking after 15 minutes)
  • when they are ready, drain them, but save some of the water, and put them in a bowl
  • season with cracked mediterranean salt, cracked black pepper, olive oil, 1 or 2 tablespoons unsalted butter and prepared wasabi: wasabi powder mixed with equal amounts of water
  • mash with a masher or other tool. I used the Wolfgang Puck Handheld Immersion Blender.
  • if you want it less thick, add a few splashes of the potato/yam water and continue mashing

I also added some diced shallots, but they seemed out of place. Next time, I would do without them, or maybe fry them first.

If you like your beef medium-rare like me, do this:

  • season the filet with cracked mediterranean salt and lots of cracked black pepper on all sides, then coat with extra virgin olive oil
  • let sit for a few minutes
  • preheat the oven to 375
  • heat a nonstick pan over medium-high heat and sear the filet for 3 minutes on each side
  • put the pan in the oven and take it out 12-15 minutes later (get to know your oven)
  • remove the filet from the pan and let it rest for a few minutes before slicing it

Bon appétit!

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