Ingredients

serves 2

　　3 tablespoons unsalted butter, softened

　　3 tablespoons chopped fresh cilantro

　　1/3 teaspoon minced garlic

　　1/3 cup finely grated cotija cheese

　　1/8 teaspoon cayenne pepper (or to taste)

　　1 tablespoon extra-virgin olive oil

　　2 russet potatoes (about 9 ounces each), peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water

　　2 pieces filet mignon (7 ounces and 1 1/2 inches thick each), room temperature

　　Coarse salt and freshly ground pepper

　　1 teaspoon vegetable oil

　　

Step 1

Preheat the oven to 375°F. Stir together butter, 1 tablespoon cilantro, and 1/2 teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and 1/2 teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.

　　

Step 2

Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.

　　

Step 3

Meanwhile, season both sides of beef with salt and pepper. Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until medium-rare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.