From Jesse Cool

This may sound like an upscale restaurant dish, but it is actually very easy to prepare and would make an impressive meal for a dinner party. To have more time with your guests, make the potatoes and sauce ahead of time and then reheat before serving.

4 organic grass-fed filet mignon steaks (about 5 ounces each)
1/2 teaspoon salt
4 tablespoons coarsely ground black pepper
1 pound organic new potatoes
1/4-1/2 cup buttermilk
3 tablespoons chopped fresh chives
3 tablespoons butter
2 large leeks, whites only, sliced
1/2 cup hearty organic/biodynamic red wine (such as Zinfandel or Cabernet)
1 tablespoon capers
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley

Preheat the grill or broiler. Lightly oil the grill rack or broiler pan.

Rub the steaks with the salt, then press the pepper into both sides of the steaks. Refrigerate until ready to cook.

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl. Mash the potatoes with a potato masher or fork, adding the buttermilk until moist. Add the chives, cover, and keep warm.

Meanwhile, in a medium saucepan over medium heat, melt the butter and cook the leeks for 6 minutes, or until very soft. Add the wine, capers, and tarragon. Simmer for 3 minutes, turning once, until a thermometer inserted in the center registers 145°F for medium-rare.

To serve, evenly divide the potatoes and steaks among 4 plates. Top with the sauce. Sprinkle with the parsley.

Makes 4 servings.

Kitchen Tips: You can buy coarsely ground pepper, and when freshly grated, the flavor is superior. I like to use a combination of red, green, and black peppercorns. Look for this mix, often sold as peppercorn mélange, in most supermarkets.

Smashed potatoes are much coarser than creamy mashed ones and always have the skin as well as the potato flesh. Not only delicious, but nutritious as well.
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Photo by Lisa Koenig.
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