Recipe of the Month: Cannon + Belle’s Texas Filet

This timeless dish brings together the best of all worlds in an eye-catching presentation that makes an effortless transition from plate to palate.

Smashed Yukon Potato

Ingredients:

• 5 pounds Yukon gold potato
• 1 pound unsalted butter 
• 1-quart heavy cream
• Salt and pepper to taste 
• 2 pounds of rock salt

Directions:

1. Preheat oven to 400 F. 
2. Spread rock salt evenly on a baking tray. Place washed and dried potatoes on top of the salt, leaving room between the potatoes.
3. Place potatoes in the oven and cook until fluffy.
4. Warm up the butter and cream in a heavy-bottomed saucepan, and break the potatoes with your hands into a warm and creamy substance, adding garlic and seasoning. Continue to mix until the potatoes are warm and delicious.

Crispy Mushrooms 

Ingredients:

• 1 pound crimini mushrooms 
• 1 pound baby bella mushrooms 
• 1 pound oyster mushrooms
• 1/4 cup thyme 
• 1/2 cup extra virgin olive oil
• 1/3 cup minced garlic

Directions:

1. Preheat oven to 400 F.
2. Roughly chop the mushrooms. Place chopped mushrooms into a medium-sized mixing bowl.
3. Add garlic, salt and pepper, and extra virgin olive oil, and mix them together.
4. Spread mushrooms evenly onto a baking tray and bake for 12 minutes, or until crispy.

Marrow Butter

Ingredients:

• 1 cup bone marrow 
• 1 cup unsalted, room-temperature butter
• 2 zested lemons
• 1 cup chopped parsley 
• 1 tablespoon cracked pepper 
• 1 teaspoon kosher salt 

Directions:

1. Place butter, marrow, lemon zest, salt, pepper and parsley into a food processor. Pulse a few times and allow to mix for 2 minutes.
2. Place mixed butter onto wax paper and roll it into a log.
3. Wrap the butter in plastic and let it cool.

Cast Iron Filet

Ingredients:

• 7-ounce filet mignon 
• Salt and pepper 
• 1 tablespoon unsalted butter
• Extra virgin olive oil
• 3 cloves garlic 
• 1 sprig thyme 
• 1 sprig rosemary 

Directions:

1. Pre-warm cast iron sauté pan. Season steak with salt and pepper and a light drizzle of extra virgin olive oil.
2. Lay steak flat side down into the cast iron and allow it to sear for 2 minutes. Flip steak and add thyme, rosemary and garlic to a pan, allowing the steak to sear for 2 more minutes before adding butter. 
3. Flip the steak one more time and start to baste it with the melted butter for 3 minutes.
4. Pull the steak and allow it to rest for 3-5 minutes before serving. While the steak is resting, add mushrooms to the sauté pan to re-warm.

Place smashed potatoes onto the center of the plate, followed by the mushrooms, then rest your filet on top of both. Cut a slice of marrow butter, place it on top of the steak and enjoy!