Papapostilla and bacon wrapped filet mignon

The little celebrations in life

April showers are on and in the cloudy days, we need to have something to cheer us up. showers are nice, they bring water to the earth and that is quite a gift! The nourishment is beautiful and appreciated. How about today we cook something to celebrate this beautiful life?

When it comes to celebrations, one of the top choices in my home is this dish, “papapostilla” (a made-up name derived from the original “papa postiza” which translates to “fake potatoes”) and bacon-wrapped filet mignon. This recipe is actually passed down from my mother in law, and I remember the first time my love and I made this dish in the kitchen together when we were dating, at that moment, I was still a girl who didn’t really know much about cooking, and of course, I could only do it with some basic help in the kitchen… oops. but as time goes by I really fall in love with cooking, and now I cook it by myself this dish which has become one of my favorite easy to-go celebration choices. The simplicity of potato ball with cheese, butter, cream plus the fresh filet mignon are a bomb. You will like it!

serve 2 people, cooking time: approximately 1 hour

Ingredients:

For papapostilla

• 3 large russet potatoes
• ¼ cup heavy cream
• 2 tablespoon butter
• ¼ parmesan cheese
• 1 fresh large egg
• some fresh ground black pepper and salt

For filet mignons

• 2 pieces of nice cut and fresh filet mignon
• 2-4 thin cut slices of bacon (depend on the size of steak, 1-2 bacon to wrap )
• some fresh ground black pepper and salt
• 4 toothpicks

Cooking steps:

1. (same as making normal mashed potato process) clean russet potatoes, cut it to about 3×3 cm cubes. prepare one pot with boil water, put some salt and cook the potato cubes about 20 mins with medium heat. Marinate the 2 pieces filet mignon with some salt and fresh ground black pepper.
2. in the meantime, prepare a skillet pan, cook those bacon to medium done. close the heat, take the bacon out, wait until it cools down, then wrap the filet mignon with cooked bacon, use the toothpicks to fix the bacon and steaks. scoop some oil out of the skillet pan, only left about 1 teaspoon. (be careful when cook with skillet pan, please wear gloves when operating it.)
3. take out those cooked potato cubes, drain it and cool it done in a large mixer bowl then smash it. when you got the flabby mashed potato, add the large egg, butter, parmesan cheese into it, add heavy cream half by half, prevent it too watery. add some salt and fresh ground black pepper. mix them all well (personally like to wear plastic gloves when mixing it, but you can also mix it by kitchen mixer.) make the mashed potato into small balls, about 4-5 cm diameter, 3 large potatoes can make about 25 balls.
4. preheat the oven to 380F, prepare aluminum foil, put it on the baking trays evenly and spread some oil. put the potato balls on tray nicely and leave space between balls to prevent the collision. bake them about 15 mins, open the oven and check it is not overcooked, then turn the oven to broil for about 5 mins, this will give the potato balls a golden and slightly crispy look.
5. put those bacon-wrapped filet mignons in the same skillet pan, cook it with large heat about 2 mins each side, then bake them about 5 mins with 380F, this will make steaks about medium to medium done, which is our favorite, but if you like it differently, you can add or cut the time of baking.
6. Place the steaks on plates and let them sit about 5 mins, place the potato balls and put some fresh black pepper as you like. Bon appetit! wish you enjoy it!
   P.S. I baked papapostilla with 380F for 15 mins, since we have a large oven, but it may have a little bit different if you have a small oven, please observe how your oven is to adjust the time of baking.   

 

[UPDATE] we made a short film- Love supper and featured Papapostilla and bacon wrapped filet mignon, check this out!

Have a nice April! enjoy the life!

 

xoxo,

Gabrielle