Filet au Poivre with Hasselback Potatoes

For the filets:

Preheat oven to 400ºF. Heat up an ovensafe skillet over high heat.

Melt 1 tablespoon butter in skillet. Sprinkle steaks with salt and pepper, then sear steaks about 2 minutes on each side. Place skillet in the hot oven for 5 to 6 minutes to finish cooking, for medium well. Remove from the oven and immediately put the steaks on a separate plate and set aside to rest.

Put the skillet over low heat. Add 1 tablespoon butter and stir with a whisk to scrape bits off the bottom of the pan. Add dijon mustard and whisk. Add beef broth and heavy cream. Season with more salt and pepper. Whisk everything together until the sauce bubbles up and thickens. Remove from heat and pour over the steak.

For the potatoes:

Preheat oven to 425ºF. Scrub potatoes. Slice a small section off the bottom of the potatoes to give them stability. Slice each potato into thin slices, about 3/4 of the way through, leaving the bottom attached.

Slice garlic into thin slices. Slide the garlic into several layers of the potato, being careful not to split the bottom. Place potatoes on a baking sheet lined with foil. Drizzle generously with olive oil, salt and pepper. Put 1 tablespoon of butter on each potato. Place in the oven and bake for 1 hour.

30 minutes through the cooking, drizzle the potatoes with olive oil again. This will make sure it has crispy skin. Cool for 5-10 minutes before serving.