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Feb 9, 2010 08:22 AM

Need Side Dish Suggestions for Filet Au Poivre

OK.. going grocery shopping tonight.
I'm planning to purchase some nice Filet Mignon's to make a Steak Au Poivre with for Valentines.

I'm just not too sure on the side dishes.. obviously a salad.

But what about a potato? Keep it simple and baked?

Any simple but delicious side dish ideas that won't consume a lot of time?

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  1. hmmm, yum! maybe some lil red potatoes quartered, roast them then toss in chives and crumbled blue cheese just as you serve.

    or those crash potatoes are excellent from pioneer woman:

    1. For nice occasions, like V-day dinner for my hubby, I like to make a scalloped or au gratin potato. It's a little more work than just baked, but can be done relatively ahead of time, and taken out of oven ahead while you prep other dishes.

      Lots out there on google. One christmas I made Potato Gorgonzola gratin - excellent. Think it's from an old Cooking Light.


      Fontina or Monterey Jack can be substituted for the blue cheese, if desired

      2 tablespoons butter
      3-1/2 tablespoons all purpose flour
      1 teaspoon chopped fresh thyme
      2-1/2 cups fat free milk
      ¾ cup (3 oz) Gorgonzola or other blue cheese
      1-1/2 teaspoon salt
      ¼ teaspoon freshly ground black pepper
      3 pounds baking potatoes, peeled, and cut into 1/8 in-thick slices
      Cooking spray
      1/3 cup (1-1/2 oz Parmigiano-Reggiano cheese

      Preheat over to 375 degrees
      Melt butter in a small saucepan over med-hi heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Stir in the thyme. Gradually add milk, stirring with a whisk, cook over med heat until slightly thick (about 3 minutes), stirring constantly. Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.
      Arrange one-fourth of potatoes in bottom of a 13 x 9 inch baking dish coated with cooking spray; spoon about ¾ cup sauce over potatoes. Repeat layers twice, arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano. Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 40 minutes or until potatoes are tender. Remove from oven, let stand 10 minutes before serving. Yield 8 servings (serving size 1 cup)

      3 Replies
      1. re: Phurstluv

        oh yeah, baby! that gratin sounds fabulous! use a young gorgonzola dolce, right? to be totally decadent, i'd use half and half instead of the fat free milk -- or whole milk. but i'm interested to see the texture of the gratin with the fat free milk. since the cheese is so rich, the fat free milk probably feels "fatter."

        1. re: alkapal

          I know, it was a Cooking Light recipe when I used to read that one. One of the very few recipes that I've kept from that source.

          I agree, and I don't remember if I used the fat free, 2% or whole. Either way, it was really yummy.

          1. re: Phurstluv

            something magical happens with the dairy and thyme -- and of course, who doesn't love potatoes? gorgonzola dolce is one of my very favorite cheeses.

            i've made a similar gratin, using cream and jalapeño jack (parm on top). excellent to eat on the day you make it, and reheats like a dream. decadent comfort food.

            p.s. i used cooking spray + rubbed butter in the bottom of the dish. the corning "french white" oval baking dish is a perfect size and shape for a lovely dinner table presentation. like this:

            as to cooking light magazine, i've never subscribed, but it always seemed to have interesting recipes when i saw copies in waiting rooms. ;-).

      2. i'd pass on the salad and make creamed spinach or roasted broccoli with garlic and red chili flakes. roasted potatoes, nice and crispy, would get my vote.

        1 Reply
        1. re: hotoynoodle

          I've done roasted red potatoes before and he loved those. that recipe above for the potato gratin sounds delicious too!

        2. I agree the menu is crying out for a potato dish. I like mashed potatoes with leeks, pancetta, zucchini and carrots. Saute a bit of pancetta until just crisp, remove then saute the veggies in stages in the leftover grease w/ a bit of olive oil. I dice the carrots and zucchini, but not too finely, and start the saute w/ the carrots so they are get pretty tender but still enough bite to maintain integrity when mixed in w/ the potatoes. For the mashed potatoes I like to use yukon gold, and I use part cream and part milk, but not very much butter. Mash the potatoes and then fold in the sauteed veggies and pancetta. It's a nice change from regular mashed potatoes, the mix of the other veggies breaks up rich but bland note of the mashed potatoes.

          1. Why not stick with the "French" theme? This is a delicious recipe for Potatoes Boulangère.