Instructions:
Prepare the Filet Mignon:
Season the filet mignon steaks with salt, pepper, and thyme.
Heat olive oil in a skillet over medium-high heat. Once hot, sear the steaks for 3-4 minutes on each side, or until they reach your desired level of doneness. Remove from heat and let the steaks rest while you prepare the tartiflette.
Prepare the Tartiflette:
In a large saucepan, bring salted water to a boil and cook the sliced potatoes until tender, about 10-12 minutes. Drain and set aside.
In the same pan, melt butter over medium heat and sauté the chopped onion until soft and golden, about 5-7 minutes. Add the cooked chorizo and cook for another 2 minutes.
Pour in the white wine (if using) to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
Stir in the heavy cream, Reblochon cheese, and Gruyère cheese, allowing them to melt and combine into a creamy sauce.
Gently fold in the cooked potatoes and stir to coat them evenly in the creamy sauce.
Assemble the Dish:
Preheat your oven to 375°F (190°C).
In a greased baking dish, layer the creamy potato mixture and top with slices of the rested filet mignon. You can cut the steaks into smaller pieces if preferred.
Sprinkle additional grated cheese on top and bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Serve:
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs, such as parsley or thyme, if desired.
Tips for Serving and Storing:
Serving: This dish is perfect for serving with a crisp green salad or roasted vegetables to balance the richness of the tartiflette. A glass of white wine, such as Chardonnay or Sauvignon Blanc, complements the flavors beautifully.
Storing: Store any leftover tartiflette in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or microwave before serving.
Freezing: Tartiflette can be frozen for up to a month. Let it cool completely, then wrap it tightly in foil or plastic wrap and place it in the freezer. To reheat, bake from frozen at 350°F (175°C) for about 45 minutes.
Variants:
Vegetarian Version: Swap the chorizo for sautéed mushrooms or another type of vegetarian sausage to make the dish meat-free while still keeping it hearty and flavorful.
Spicy Kick: If you like heat, add a pinch of chili flakes or a diced jalapeño to the tartiflette mixture before baking for an extra spicy flavor profile.
Different Cheese: If Reblochon cheese is unavailable, try using Brie, Camembert, or even Fontina as substitutes for a similar creamy texture and flavor.
FAQ:
Can I make this dish ahead of time? Yes! You can prepare the tartiflette and store it in the fridge until you’re ready to bake. Just assemble the layers, cover with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to eat, simply bake it as directed.
What if I don’t have white wine? White wine adds depth of flavor, but you can replace it with vegetable broth or chicken broth for a non-alcoholic alternative. The dish will still be delicious!
Can I use a different type of meat instead of filet mignon? Absolutely! You can use other cuts of beef, such as sirloin or rib-eye. If you prefer a different type of protein, try chicken breast or even pork tenderloin for a variation.
How can I make this dish lighter? To reduce the richness, you can substitute the heavy cream with half-and-half or a light cream alternative. Using less cheese or opting for a lighter cheese can also help.
This “Cheese Filet Mignon with Tartiflette and Chorizo” offers a gourmet twist on a French classic. The combination of tender steak, savory chorizo, and creamy, cheesy potatoes creates a mouthwatering dish that’s sure to impress. Perfect for a cozy dinner or a special occasion, this dish will become a new favorite in your culinary repertoire.
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