Filet with Garlic & Herb Smashed Potatoes

My prime rib seemed to do well earlier this week, so decided to share my filet as well!

Covered it in salt and let it sit in the fridge for a few hours. Removed, patted dry and gave it a healthy dose of Traeger Black Saskatchewan rub. Let it sit at room temperature for 30 or so minutes, then into the oven at 225° until it hit 117° internal.

Got a pan nice and hot, loaded it with ghee and seared the steaks for 30 seconds a side while basting with ghee. Ended up flipping two or three times. Covered them to rest while I work on the potatoes.

Steamed some petite potatoes while the steak was in the oven. Let them cool a bit, smashed them out and tossed them into the hot pan to brown & soak up the ghee used to sear the steaks. Added some salt, garlic powder, thyme, rosemary and a smidge of parsley. Cooked until I was satisfied and couldn’t any longer to tear into my steak.

Steak internal was right around 136° when finished. Just a hair higher than I would’ve liked but I’m used to larger cuts so it went a little over. It was still absolutely delicious, so I won’t complain too much.