1.5 lb Little Potato Company Blushing Belles (or other baby potatoes)

2 medium-sized filet mignon

1 package béarnaise sauce (prepared as directed)

Salt and pepper, to taste

Chives, for garnish (optional)

Cook Mode Prevent your screen from going dark

Boil the potatoes in salted water until fork tender, about 15–20 minutes. Drain and set aside.
Season filets generously with salt and pepper.
Sear filets in a hot skillet over medium-high heat for 3–4 minutes per side, then transfer to a 400°F (200°C) oven for 5–7 minutes for medium-rare, or until desired doneness. Let rest before slicing.
Prepare béarnaise sauce according to package instructions.
Slice steak into bite-sized pieces. Place each piece on top of a cooked potato, drizzle with béarnaise sauce, and garnish with chives.

Swap béarnaise for peppercorn sauce or chimichurri for variation.

Top with blue cheese crumbles for added richness.

Grilling steak adds smoky flavor if preferred.

Baby Yukon Gold or fingerling potatoes also work well.

Prepare steak and potatoes ahead, then assemble with fresh sauce before serving.