Andy Sansone from Carrabba's Italian Grill shows us how to make Filet Tips.
8 each Red Bell Peppers (diced 1½ inch)
16 each Red Onions (diced 1½ inch)
As needed Extra Virgin Olive Oil
12 each Filet Pieces (1 inch X 1 inch)
As needed Salt
As needed Black Pepper
As needed Garlic Powder
As needed Dried Oregano
As needed Garlic Mashed Potatoes* (*recipe follows)
1. Place the peppers and onions in a small mixing bowl and drizzle with the olive oil. Place the onions and peppers in a pan and cover tightly with foil. Then place in a 350 degree oven for 10 – 11 minutes. Remove from oven and cool to room temp.
2. Arrange steak and vegetables on four skewers as follows: Filet, red bell pepper, 2 pieces of red onion, filet, red bell pepper, 2 pieces of red onion, filet. Make 4 skewers like this for 2 orders.
3. Season skewers on all sides with salt, pepper, garlic powder, and oregano. Dab with olive oil.
4. Place on grill and grill for approximately 5 minutes on each side or until medium.
5. When skewers are done place them side by side on a plate. Remove the skewer. Serve the Garlic Mashed Potatoes as a side.
Garlic Mashed Potatoes
2 pounds Red Potatoes (Washed)
2 cloves Squeezed Roasted Garlic (Recipe Follows)
2 tsp Kosher Salt
1 ¼ tsp Black Pepper
¼ pound (one stick) Unsalted Butter (Room Temp)
½ cup Heavy Cream (Room Temp)
1. Wash potatoes thoroughly, leave the skins on. Cut them into ½- ¾ inch dice.
2. Place potatoes into a stock pot with enough cool water to cover completely. Bring potatoes to a boil over a high flame. Boil for approximately 20 minutes or until tender (to boil the water and cook the potatoes it takes approximately 30 minutes). Test the potatoes by sticking a fork into the center of one piece of potato. The potato should slowly slide off the fork when done.
3. When the potatoes are done, drain (for about 1 minute). Working quickly, place the potatoes in a bowl. Add the garlic, kosher salt and black pepper. Mash with a potato masher of a beater on low speed for 30 seconds. Add softened butter, mash to incorporate butter and potatoes. While mixing, add heavy cream slowly, until all cream has been added. Scrape down the sides with a rubber spatula. Turn the beater on high speed and whip the potatoes until they are creamy, light, and fluffy (this can be done with a wire whip by hand if you do not have a beater).
Cut off about ¼ inch from the top of the garlic head. Drizzle the top of each garlic head with 1 tablespoon of extra virgin olive oil. Sprinkle each head generously with kosher salt and black pepper. Cover pan with foil and bake in an oven at 325° for 1½ hours. Allow to cool in covered pan until cool enough to handle. Squeeze garlic by hand.