A Cozy Take on a Classic Steak Dinner
Some meals just have a way of making you pause, slow down, and enjoy every bite. This filet mignon with pommes aligot is exactly that. It’s a dish that feels indulgent yet grounding. Rich, buttery, and so comforting it could easily steal the spotlight at any dinner table.
The inspiration? A chilly evening and the craving for something that felt both cozy and a little refined. You know those meals that make you feel like you’re dining at a countryside French bistro, even if you’re just wearing wool socks in your kitchen? This one does just that. Filet mignon is already a classic for a reason, tender, flavorful, and quick to cook but pair it with silky pommes aligot and suddenly, dinner feels a little more special.
What Is Pommes Aligot?
If you’ve never had pommes aligot before, get ready for your mashed potato standards to shift forever. This isn’t your average side of mash. Aligot is a traditional French dish made from potatoes, melted cheese (usually a combo of Gruyère and mozzarella if you’re improvising), butter, and cream, stirred together until it becomes almost elastic. The result is something between mashed potatoes and a cheese pull from your favorite pizza.
I like to call it “fancy mashed potatoes”. It’s got that buttery richness you want from comfort food, but the cheese gives it body and depth. It’s the kind of side dish that makes people ask for seconds or the recipe.
Cooking the Perfect Filet Mignon
Filet mignon is one of those cuts that doesn’t need much fuss. It’s naturally tender, so the focus is really on technique. I like to cook it entirely on the stovetop—seared in a hot cast iron skillet with a bit of oil until a golden-brown crust forms, then basted with butter, garlic, and a sprig of thyme or rosemary right in the pan for a gentle, aromatic finish.
You can go rare, medium-rare, or however you like your steak, but for filet mignon, medium-rare is my personal favorite. It keeps the center buttery soft and juicy without losing that seared outer layer that gives it character. Let it rest for a few minutes before slicing. This step is non-negotiable if you want to keep those juices where they belong.
Steak Pommes Aligot
Equipment
- thermometer
Ingredients
Pommes Aligot
- 1 lbs Yukon gold potatoes peeled and cut into chunks
- 1/2 cup whole milk
- 1 lbs shredded cheese Gruyere & mozzarella
- 3 tbsp unsalted butter
- Salt to taste
Filet Mignon Steak
- 2 filet mignon steaks about 1.5–2 inches thick
- 1 tsp Fleur de sel or sea salt
- 1 tbsp neutral oil
- 2 tbsp unsalted butter
- 2 garlic cloves smashed
- 2 sprig rosemary or thyme
Peppercorn Sauce
- 1 shallot finely chopped
- 1/2 cup beef broth
- 2 tbsp crème fraîche
- 1 tsp crushed peppercorns
Instructions
Pommes Aligot
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain and mash until smooth.
- Return the mash to low heat and gradually stir in the warm milk and butter.
- Once smooth, add the cheese a handful at a time, stirring constantly until the mixture becomes stretchy and glossy. Season with salt to taste. Cover to keep warm.
Filet Mignon Steak
- Pat the steaks dry and season generously with salt and pepper.
- Heat oil in a cast iron skillet over medium-high heat until shimmering.
- Sear steaks for about 3–4 minutes per side for medium-rare See below for tips on how to cook the perfect steak.
- During the last minute of cooking, add butter, garlic, and herbs. Baste the steaks with the melted butter.
- Remove from pan and let rest 5–10 minutes.
Peppercorn Sauce
- In the same pan, lower the heat and sauté the shallots until softened.
- Add beef broth and simmer to reduce slightly.
- Stir in crème fraîche and crushed peppercorns. Let it thicken slightly, then remove from heat.
Plate and serve
- Spoon a generous helping of pommes aligot onto each plate.
- Slice the rested filet and place it beside or over the potatoes.
- Drizzle with the warm peppercorn sauce.
- Serve immediately.
It’s All in the Pairing
As good as filet mignon is on its own, pairing it with pommes aligot takes the whole experience up a notch. The buttery, cheesy potatoes melt into each bite of steak, making every forkful feel rich and balanced. It’s like the steak and potatoes combo got a French makeover – rustic, but elegant.
To round out the meal, I use the same pan I cooked the steak in because why let all that flavor go to waste? A quick sauté of chopped shallots in those buttery, steak-kissed drippings sets the base. Then I pour in a splash of beef broth, stir in a spoonful of crème fraîche, and finish with a few crushed peppercorns. The result is a velvety, peppery sauce that’s rich without being heavy and just the thing to spoon generously over that perfectly cooked filet.
Timing It Just Right
Here’s how I like to time it:
Start with the potatoes, since they take a bit longer (especially if you’re mashing and stirring in cheese). While they’re simmering away, you can prep your steaks and get your skillet hot. Once the aligot is ready and being kept warm, move to the steaks. The actual cook time is short, just a few minutes on each side and a quick oven finish. You want everything coming together while it’s hot so you can serve immediately.
A Steak Dinner That Feels Like a Treat
There’s something undeniably satisfying about making this meal from scratch. It’s not complicated, just a handful of ingredients, a little patience, and some good timing, but the result feels like a restaurant-level plate.
Whether you’re cooking for a date night in, a dinner party with friends, or just want to treat yourself to something a little more decadent on a regular weeknight, this filet mignon with pommes aligot checks all the boxes. It’s elegant without being fussy. Comforting but not basic.
Light a candle if you’re feeling fancy and let the dish do the rest. It’s a reminder that even the most classic meals can feel fresh again. All it takes is the right side of cheese-laced potatoes and a little bit of love in the pan.
Tips for Cooking the Perfect Steak
1. Choose the Right Cut
Different cuts cook differently. Filet mignon, ribeye, and strip steak need careful attention to heat and timing. Thicker cuts may need a different approach than thinner ones.
2. Let It Come to Room Temp
Rest the steak at room temperature for 20–30 minutes before cooking to ensure even heat distribution.
3. Season Well
Generously season both sides with salt and pepper about 10 minutes before cooking. This helps lock in moisture and flavor.
4. Heat Is Key
Use a hot skillet or grill. For the pan, heat until nearly smoking before adding oil with a high smoke point (like avocado or grapeseed). You want that instant sizzle.
5. Sear First
Sear each side for 2–3 minutes to form a golden crust. Then lower the heat to medium and continue cooking, flipping every 1–2 minutes to ensure even doneness. Keep checking the internal temperature until it reaches your preferred level. Thicker steaks can be finished in a 400°F (200°C) oven for even cooking, about 4–8 minutes depending on doneness.
6. Use a Thermometer
The most reliable method. Internal temp guide:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150–155°F (66–68°C)
Well-done: 160°F+ (71°C+)
7. Rest Before Serving
Let the steak sit for 5–10 minutes before slicing to lock in juices.
8. Try the Finger Test
No thermometer? Use the finger test:
Rare: feels soft
Medium: feels firm
Well-done: very firm
9. Don’t Overcook It
Let the meat shine. Avoid overcooking so you preserve tenderness and natural flavor.
Steak and pommes aligot might sound like a restaurant-only kind of meal, but it’s absolutely doable at home and so rewarding. Take your time, enjoy the process, and don’t forget to savor every bite. And if you try it out, I’d love to hear how it turned out, leave a comment or tag me so I can see your take on it!
