Whole 30 Day 10, Filet Mignon with Garlic Green Beans and Smashed Potatoes

Tonight’s meal is proof that you can make a special occasion dinner that is still Whole 30 compliant. Truth be told though, we were not celebrating anything here other than making it through another day of this month long adventure. But, looking at the picture, I’m sure you’d agree this meal would look perfectly at home at a dinner celebration for a birthday or anniversary.

Pan roasted Filet Mignon with Garlic Green Beans and Smashed Potatoes

The Garlic Green Beans recipe is from Food52 and is so much more flavorful than steamed green beans. It ups the ante in the same way roasting broccoli does, making you wonder why you ever steamed your veggies in the first place. The smashed potatoes were something we saw on a cooking show ten years ago but don’t make very often. Be sure to use a high quality finishing salt (like Maldon) and sprinkle it on right when you pull the potatoes out of the olive oil. My latest obsession is a sea salt my good friend brought me back from Maine. If you have something similarly special set aside these potatoes are a good dish for showing it off.

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Be sure to cook the potatoes at a gentle boil which keeps the skins intact. Have you ever noticed if you boil potatoes at a very high heat the skins fall off? Well they do, even if it has slipped your attention, so baby these and keep the flame around medium once it is actively boiling. Let them cool until you can easily handle them before “smashing”. It’s nice to prep them to this point ahead of time so you just have to finish them off in the skillet right at the end, but I pretty much did everything all at once this time. It was one of those nights!

As far as the steaks go we like to get them out of the fridge about an hour before cooking. Jason seasons them liberally with kosher salt and fresh pepper before searing them, again in a cast iron pan! (Are you noticing a theme here? Fortunately we have multiple cast iron skillets.) He uses a pretty high flame, about 4 minutes for the first side and 2-3 for the second, then finishes them off with a minute or two in a preheated 425° oven. You can use a meat thermometer to test the temp, 130° for medium rare, but Jason likes to use “the force” which usually works out fine. And as with all meat be sure to let it rest, about 5 minutes for these steaks.

Smashed Potatoes

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes


  • Cast Iron Skillet


  • 8-12 Yukon Gold creamer potatoes
  • 2-3 tbsp olive oil
  • finishing salt


  • Scrub potatoes and place in saucepan, cover with water. I make 3-4 potatoes per person depending on the size. Cover and bring to boil over medium high heat. Remove lid and reduce heat to medium, boil gently until potatoes are pierced easily with a sharp knife. Drain in colander and let cool until they can be easily handled.
  • Using a heavy bottom measuring cup or other flat surface gently press potatoes to smash, flattening to about 1/2" thickness. The skins will break and the flesh will be exposed, but it should still remain connected. I think this easiest to do on wax paper.
  • Heat cast iron skillet over medium high heat until very hot. Add olive oil and heat 30 seconds. Add potatoes, fry until golden brown on first side, about 5-7 minutes. Use a combination of tongs and a spatula to gently flip potatoes to second side (this helps keep them from breaking apart). Fry an additional 3-5 minutes until golden on second side.
  • As the potatoes are finished (which is usually not all at the same time) transfer them to paper towels to drain and sprinkle with finishing salt. Serve immediately.

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