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| 4 |  | Idaho potatoes(about 2 1/2 pounds), peeled and cut into 1/4-inch sticks |
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| 2 | | teaspoons extra-virgin olive oil |
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| 2 | | teaspoons coarse salt |
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| 1/2 | | teaspoon freshly ground pepper |
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| 4 | | four-ounce slices filet mignon(beef tenderloin) |
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| | Dijon mustard, for serving |
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| | Vegetable-oil cooking spray |
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| | 1. Preheat oven to 450ยบ with two racks. Place two baking sheets in oven. Place potatoes in a medium bowl; toss with olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Carefully remove baking sheets from oven; coat with cooking spray. Divide potatoes between the hot baking sheets in a single layer. Bake, tossing occasionally, until golden brown, 20 to 30 minutes. |
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| | 2. While potatoes are cooking, heat a cast-iron or heavy skillet over medium heat until very hot. Place filet slices in a layer of plastic wrap; lightly pound with the flat side of a meat tenderizer until 1/2 inch thick. Season steaks on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear in hot skillet until browned on both sides and medium rare in center, about 2 minutes per side. Serve immediately with fries and Dijon mustard. |
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| | | Per serving: 378 calories, 12 g fat, 70 mg cholesterol, 38 g carbohydrate, 625 mg sodium, 28 g protein, 3 g fiber. |
