Filet Mignon Bowl with the Creamiest Mashed Potatoes and a Blue Cheese Salad

Name: Filet Mignon Bowl with the Creamiest Mashed Potatoes and a Blue Cheese Salad
Ingredients: 4 pounds (1.8 kg) potatoes, russet and golden, peeled and cut into 1-inch (2.5 cm) chunks; 4 pounds (1.8 kg) potatoes, russet and golden, peeled and cut into 1-inch (2.5 cm) chunks; 4 pounds (1.8 kg) potatoes, russet and golden, peeled and cut into 1-inch (2.5 cm) chunks; 2 cups (475 ml) 2 percent milk; 1½ cups (355 ml) cream, 18 percent or 35 percent; 1 teaspoon kosher salt or sea salt; 1 teaspoon kosher salt or sea salt; 1 garlic head, roasted (optional); 2 tablespoons (30 g) cream cheese or sour cream; 2 tablespoons (30 g) cream cheese or sour cream; ¼ teaspoon lemon zest; 1 pinch of red pepper flakes, to taste; 1 tablespoon (2 g) chopped fresh rosemary leaves; 4 pieces filet mignon; ½ teaspoon onion powder; ½ teaspoon dried whole rosemary leaves; 2 tablespoons (28 g) unsalted butter; 2 cups (40 g) arugula; ¼ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon sherry vinegar; 1 tablespoon (15 ml) olive oil; 2 tablespoons (16 g) blue cheese crumbles; 3 tablespoons (21 g) Parmesan cheese shavings; Fresh cherry tomatoes

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This bowl offers a modern twist on an indulgent Filet Mignon and Mashed Potatoes Bowl. Lemon and rosemary butter tops a succulent seared steak, and it’s served with milk-boiled creamy mashed potatoes that soak up every drop of flavor. A crisp arugula and sharp blue cheese salad adds freshness. Juicy sweet tomatoes finish the bowl.

Ingredients

Mashed Potatoes

4 pounds (1.8 kg) potatoes, russet and golden, peeled and cut into 1-inch (2.5 cm) chunks

Method

Start with the mashed potatoes. In a large pot over medium heat, add the potatoes, enough milk and cream to cover the potatoes, and kosher salt. Cover the pot and let the potatoes cook low and slow for about 25 to 30 minutes. Avoid increasing the heat as it will scorch the milk. The potatoes will soak up all that milk and cream, and the remaining liquid will be super thi