Filet Mignon with Pecorino Potatoes and Escarole

Name: Filet Mignon with Pecorino Potatoes and Escarole
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

Main Courses
Vegetables
Beef
Potatoes
Weeknight

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.

SERVES 4

TIME 30 minutes

Filet Mignon with Pecorino Potatoes and Escarole

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