Filet Mignon & Mashed Potatoes

Mashed Potatoes


3 pounds Yukon Gold potatoes (peeled and cut into chunks)
1 cup of cream
1 stick of butter
Salt and pepper to taste


In a small pot, heat the cream and butter on low heat until butter is melted

Put the potato chunks in a pot and cover them with cold water

Bring the water to a boil and then lower the heat so the potatoes can simmer until they are tender…. check them at around 15 minutes

Once they are tender, drain them in a colander then return them to the pot

Add the buttery cream and mash with a potato masher (don’t pour all the cream in at once.. make sure it’s not too sloppy before you add all the cream)

Cut up the rest of the stick of butter and put on top of potatoes

Keep warm until the steak is ready…. once the steak is done, season with salt and pepper

Using a strainer, pour chicken broth into a separate vessel and reserve for later

Once chicken is cool enough, shred it with your hands making sure to discard all bones, skin, and fat

Pour the strained broth back into the pot, add all cans of soup, plus Greek and Creole seasoning, and bring to a rolling boil

Add shredded chicken to the pot and bring it to a heavy simmer

Add the amount of noodles you want and take it down to a low simmer

Taste and add salt, pepper, or any of the other seasonings you would like

Let it continue to simmer with the lid off for 20 to 30 minutes… stirring very frequently

Serve it up and drink in all the praise you will surely get from your loved ones!

*(Note) If you would like to make it creamier or thicker, dissolve 2 tablespoons of cornstarch into 1/4 cup of water. Bring soup back to a boil and drizzle cornstarch mixture into pot a little at a time until it reaches your desired thickness. Don’t just dump all of it in there at once. That may ruin it and you’ll blame me. I don’t need that kind of stress in my life right now!



Filet Mignon… 1 1/2 to 2 inches thick… you can cook one or two or however many that will fit in the skillet
1/2 stick of UNSALTED butter
Salt and pepper to taste
A little bit of creole seasoning


Heat your oven to 415 – 420 degrees

Season the steak

Once oven is ready, heat an iron skillet on medium high heat

When skillet is hot, throw in the butter and as soon as it melts, place the steak in the skillet using tongs

Cook for 2 minutes on each side, then place the skillet in the oven and cook it reaches your desired doneness

Rare – 4 minutes (120 to 125 degrees)
Medium Rare – 5-6 minutes (125 to 130 degrees)
Medium – 6-7 minutes (135-140 degrees)
Medium Well – 8-9 minutes (145 to 150 degrees)
Well Done – 10-11 minutes (160 to infinity degrees)

Put potatoes on your plate then place steak half way on top of potatoes

Spoon a little of the juice from the skillet over the top of all of it!

** You don’t have to use Filet Mignon. You could use rib-eye steaks if you want, you just may have to adjust the cooking time if the the thickness is different

I hope you like it!