Butter Dust Filet Mignon Bites and Mashed Potatoes

Start the Potatoes:

1. Start by peeling the 5 pounds of russet potatoes and then cutting them into cubes.
2. Place the cubed potatoes in a large pot and cover them with water. Bring to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 35 minutes, or until they are fork-tender. For the best texture, cook them until they are super soft and starting to lose their edges. After cooking, carefully strain the potatoes in a colander.
3. In a mixing bowl, add the strained potatoes, ½ stick of butter, and 1 cup of milk. Mash the ingredients together until smooth and creamy.
4. Transfer the mashed potatoes to a serving dish. Serve your mashed potatoes, then dust approximately 2 tbsp of Dan-O’s Outlaw Butter Dust on top of each serving.

Filet Mignon Bites:

1. In a bowl, combine the filet mignon chunks with Dan-O’s Preem-O, mix well.
2. Heat a skillet over medium-high heat. Add the cooking oil and allow it to heat up until sizzling.
3. Carefully add the seasoned steak chunks to the hot pan. Cook for about 2 minutes without moving them to form a nice crust.
4. After 2 minutes, flip the steak bites to cook the other side. Allow them to sear for an additional 1 minute and 30 seconds.
5. After the total cooking time of approximately 4 minutes and 30 seconds, check that the steak bites are perfectly cooked to a medium-rare doneness.
6. Serve your filet mignon steak bites, then dust approximately ¼ tbsp of Dan-O’s Butter Dust on top of each serving.