Perfectly Seared Filet Mignon with Herbed Baby Potatoes

Date-night plate, weeknight effort. The filet takes a Daily Blend crust and a ripping cast-iron sear with a butter baste; the baby potatoes roast alongside in olive oil with Daily Blend for the backbone and Bella Blend for the herbs, coming out creamy inside and shattering-crisp at the edges. Timed so both land hot together. Serves 2 in about 50 minutes.

Ingredients

• 2 filet mignon steaks, 6 to 8 oz each, about 2 inches thick
• 1 tbsp SpiceX Daily Blend seasoning (for the steaks)
• 1 tbsp neutral oil, for the sear
• 3 tbsp butter (for basting)
• 2 garlic cloves, smashed (for basting)
• 2 sprigs fresh thyme or rosemary (for basting)
• 1 lb baby potatoes, halved
• 2 tbsp olive oil (for the potatoes)
• 1 tsp SpiceX Daily Blend seasoning (for the potatoes)
• 1 tsp SpiceX Bella Blend seasoning (for the potatoes)
• Flaky salt, to serve

Directions

1. Potatoes first: heat the oven to 425°F. Toss the halved baby potatoes with the olive oil, 1 tsp Daily Blend, and 1 tsp Bella Blend until slick and speckled. Roast cut side down on a hot sheet pan for 25 to 30 minutes — don't flip them; the cut side is where the crust lives.
2. Temper: while they roast, pull the filets 30 minutes ahead, pat bone dry, and season every surface — top, bottom, and the sides — with Daily Blend.
3. Sear: get a cast-iron pan just smoking with the neutral oil. Sear the filets 2 minutes per side without touching them, then roll them on their edges to crust the sides.
4. Baste: drop the heat to medium, add the butter, garlic, and herbs, and tilt-and-spoon the foaming butter over the steaks for 2 to 3 minutes, until they hit 125°F internal for medium-rare.
5. Rest and plate: rest the filets 8 minutes under loose foil — exactly as long as the potatoes need to finish. Slice or serve whole with the potatoes piled alongside and a pinch of flaky salt over everything.

Chef's note: Filet is the leanest steak you'll ever sear, which means the line between perfect and overdone is about 90 seconds — pull at 125°F and let carryover do the last 5 degrees. And dry potatoes crisp, wet potatoes steam: towel them off before the oil goes on.

Nutrition per serving (serves 2): 640 calories · 44g protein · 36g carbs · 35g fat. Macros estimated.