Up in Smoke Signals
Cold-Smoked Filet Mignon with Potato Rosti and Quick Pickled Veggies
1 hour
Serves 4
DinnerItalian
Herb's take
Italian rustic meets a touch of backyard BBQ in this dinner platter: you’ll infuse delicate filet mignon with smoke, crisp up potato rosti like a trattoria pro, and whip up tangy pickled veggies that sing. Expect a crash course in cold-smoking and the science of crispy potatoes.
Equipment needed
- wire rack
- foil
- wood chips
- grill or heat-safe dish
Ingredients
Yield
4
Instructions
- 01Place the petite filet mignon steaks on a wire rack over a baking sheet and refrigerate, uncovered, for at least 30 minutes to dry the surface.
- 02Set up a makeshift cold smoker: Place wood chips in a foil packet, poke holes, and position it on one side of a grill or a deep baking dish. Use a small heat source (like a lit charcoal briquette or food-safe torch) to generate smoke while keeping the meat away from direct heat.
- 03Smoke the steaks for 20 minutes, then transfer back to the fridge. Discard wood chips.
- 04For the pickled vegetables: Combine red wine vinegar, water, sugar, and 1 tsp kosher salt in a small saucepan; bring to a simmer, stir to dissolve. In a bowl, mix carrot, radishes, and red onion. Pour hot brine over veggies and let sit for at least 20 minutes.
- 05Peel and grate the potatoes; squeeze out as much water as possible using a clean towel. Place in a bowl with 1/2 tsp salt, 1/2 tsp black pepper, and thyme leaves. Toss to combine.
- 06Heat 2 tbsp butter and 2 tbsp olive oil in a large nonstick skillet over medium heat. Add potatoes in four even mounds, pressing into flat rounds about 1/2 inch thick. Cook until golden on the first side, about 6 minutes.
- 07Flip the rostis carefully, add remaining butter, and cook the second side until crisp, about 5 more minutes. Drain on paper towels and keep warm.
- 08Pat smoked filets dry. Season with remaining salt and black pepper. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Sear steaks until well browned, about 2 minutes per side for medium-rare, adjusting time for desired doneness.
- 09Slice filets thinly against the grain. Plate with potato rosti and a generous pile of pickled vegetables. Drizzle some pickling liquid over the veggies if desired.
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