Chef’s Gold Filets with Skillet Roasted Potatoes

By: Snake River Farms

Chef’s Gold delivers a win in the kitchen

It’s hard to imagine a better beef experience than SRF’s Gold Grade Filet Mignon, until we combined our bestselling steak with Chef’s Gold. This dry-aged tenderloin fat is basted over the steaks in their final moments of cooking and infuses them with the absolute essence of dry-aged beef.

To go with this extraordinary steak, we’re pan-roasting fingerling potatoes with more of the Chef’s Gold (we don’t want to waste a drop!) and tossing them with garlic and fresh herbs.

The result is pure culinary gold.


Chef’s Gold Filets with Skillet Roasted Potatoes

  • 2 SRF Black Label™ Filet Mignon with Chef’s Gold Buy Now
  • Kosher salt
  • Freshly ground black pepper
  • 6 to 8 small fingerling potatoes, cut in half lengthwise
  • 1 clove garlic, minced
  • 1 teaspoon finely chopped fresh thyme
  • 1 tablespoon chopped flat-leaf parsley

Chef’s Gold Filets with Skillet Roasted Potatoes

Remove the Chef’s Gold discs from the filets and keep covered in the refrigerator. Generously season the filets all over with salt and pepper and set them on the rack. Chill in the refrigerator, uncovered, for at least 2 hours, up to overnight.
Set a rack inside a large, rimmed baking sheet. Heat oven to 250°F. Place in the oven and cook for 20 to 40 minutes, or until the steak is 10 degrees below the desired doneness temperature (see chart below) when taken with a meat thermometer. Start to check the filets temperature at 15 minutes. (Timing will vary, but typically, for rare, cooking time will be 20 to 25 minutes. Medium-well will be about 35-40 minutes.)
When filets have about 20 minutes left in the oven, begin to cook the potatoes. Heat a medium-sized cast-iron skillet over medium heat. Cut one of the Chef’s Gold discs in half and place in the skillet to melt. Add the potatoes and 1/4 teaspoon salt and toss to coat in fat. Arrange the potatoes, cut side down, in the skillet in a single layer. Add 2 tablespoons water, cover, reduce temperature to low and cook for 10 to 15 minutes, or until the potatoes are just tender. Remove cover, raise the heat to medium-high and cook for another 5 minutes or until the liquid has evaporated and the potatoes are browned.
Transfer the potatoes to a plate and add the garlic and thyme to the skillet. Cook, stirring, for 2 minutes, or until the garlic is fragrant, but not browned. Remove from heat and add the potatoes back to the skillet, along with the parsley. Toss to coat. Transfer the potatoes to the filet rack in the oven to keep warm while the filets finish cooking.
Wipe out skillet with paper towels. Just before the filets come out of the oven, heat skillet over high heat. Add the remaining 1 1/2 discs Chef’s Gold to the hot skillet. When the fat is melted and searing hot, but not yet smoking, add the filets to the skillet and begin spooning the fat over the filets for 30 seconds. Turn the filets over and spoon the fat over the top for another 30 seconds. Repeat the process, turning the filets every 30 seconds until the steaks are browned well. The entire process shouldn’t take more than 2 or 3 minutes. Serve the filets immediately with the potatoes.
PREFERENCE DESCRIPTION INTERNAL TEMP Rare Red center, very cool 110°F Medium Rare Red, warm center 120°F Medium Pink throughout 130°F Medium Well Pink center 140°F Well No pink Not recommended