For the Potato-Leek Gratin:
- 1 lb Yukon Gold potatoes, thinly sliced (I used fingerlings, for coin-sized rounds)
- 2 large leeks, white part & pale green parts, thinly sliced
- 1/4c flour
- Sea salt and freshly ground pepper to taste
- 1 Tbsp ea butter and EVOO
- 1c ea white wine and chicken stock
- 1/2 cup ea heavy cream
For the mushrooms:
- 2 tablespoons butter
- 12 ounces mushrooms, sliced
- 1/3c Southern Comfort
- Salt and White Pepper to taste
- 1 cup heavy cream, warmed
- 1 1/2 to 3lb Filet Mignon Roast
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp
- 1 Tbsp EVOO
- 1 tsp crushed garlic
Preheat the oven to 350 degrees. Place the potatoes, leeks, and olive oil in a mixing bowl and season with salt and pepper. Sprinkle with flour and gently toss to mix well. Transfer to a 9 by 9-inch baking dish and pat gently to form an even layer. Pour cream over mixture. Melt together the butter and EVOO. Add wine and stock, and bring to a simmer. Reduce by half, and then slowly pour over dish. Do not mix. Cover with foil and bake in the oven for 1 ½ hours or until the potatoes are tender. Let cool completely, cover with plastic wrap, and chill. When ready to serve, preheat the oven to 450 degrees. Cut the potatoes into 4 even sections. Using a metal spatula, transfer the squares to a rimmed baking sheet. Bake in the oven for 30 minutes or until the tops are browned.
To prepare the mushrooms, melt the butter in a saucepan and sauté the mushrooms over medium-high heat for about 5 minutes or until lightly golden. Add the Southern Comfort, season with salt and white pepper, and stir well. Simmer to reduce liquids by half. Stir in the cream and keep warm.
To prepare the filet, tie with cooking twine, folding the small flap end under to create an even thickness. Combine Worcestershire Sauce, Dijon Mustard, EVOO and crushed garlic, and liberally coat the roast. Sear on all sides in a cast iron skillet, then transfer to a 500f degree oven to finish. Insert thermometer, and remove roast from oven when center reaches 120f degrees. Tightly wrap roast in several layers of newspapers and let sit for at least 30 minutes.
To serve: Unwrap and slice roast into equal sized portions approximately 1 1/2 inches thick. Place a potato and leek square on plate, top with a slice of filet mignon, then drizzle mushroom sauce over meat.