Seared Filet Mignon with Braised Chunky Vegetables

• 2 medium Idaho potatoes (about 1 pound), peeled and cut into 1-inch cubes (about 3 cups)
• Salt
• 1/2 cup vegetable oil
• 1 1/2 pounds filet mignon, trimmed of excess fat and cut into 1-inch cubes
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 3 cloves garlic, peeled
• 2 small onions, peeled and cut into 1-inch chunks (about 2 cups)
• 2 small red bell peppers, cored, seeded, and cut into 1-inch cubes (about 2 cups)
• 2 small yellow bell peppers, cored, seeded, and cut into 1-inch cubes (about 2 cups)
• 2 small (fancy) zucchini, ends trimmed, quartered lengthwise, and cut into 1-inch cubes (about 2 cups)
• 1/2 cup shredded fresh basil leaves

1. Stir the potatoes into a large saucepan of boiling salted water.
2. Return to a boil and cook just until the potatoes are tender when poked with the tip of a knife, about 4 minutes.
3. The potatoes should still be quite firm.
4. Drain the potatoes and spread them out on a baking sheet to cool.
5. Heat the vegetable oil in a small skillet over medium heat.
6. Carefully slip half the potatoes into the oil and fry, turning them in the oil until golden and crisp on all sides, about 6 minutes.
7. Remove them with a slotted spoon to a baking sheet lined with paper towels.
8. Repeat with the remaining potatoes.
9. Season the beef with salt and pepper.
10. Heat 1/4 cup of the olive oil in a large skillet over medium heat.
11. Whack the garlic with the flat side of a knife and add to the oil.
12. Cook, shaking the skillet, until golden, about 3 minutes.
13. Scatter the onions into the skillet and cook, stirring occasionally, until softened, about 5 minutes.
14. Add the red and yellow peppers, season lightly with salt and pepper, and cook, stirring, until the peppers are softened, about 5 minutes.
15. Add the zucchini, season lightly with salt and pepper, and cook, stirring gently, until the vegetables are browned and tender, about 7 minutes.
16. Add potatoes and toss.
17. After adding the zucchini, heat the remaining 1/4 cup olive oil in a separate large skilletpreferably nonstick or well-seasoned cast ironover medium-high heat.
18. Pat the filet dry with paper towels and add half the cubes to the oil in the skillet.
19. Cook, turning the meat in the oil, until seared on all sides but still quite pink in the center, about 4 minutes.
20. Remove with a slotted spoon to a plate.
21. Repeat with the remaining filet.
22. (If the vegetables are ready before the meat is browned, remove them from the heat and cover to keep warm.)
23. When the second batch of filet is browned, leave it in the skillet, but tilt the skillet and spoon off excess fat.
24. If you havent already done so, remove the vegetables from the heat.
25. Spoon half of the vegetable mixture into the skillet that still contains half the meat, and add the first batch of meat to the vegetables remaining in the skillet.
26. (You now have two skilletfuls of a more or less even mix of seared filet and vegetables.)
27. Place both skillets over low heat, divide the basil between them, and toss gently to mix.
28. Taste, and season with salt and pepper if necessary.
29. Serve immediately on warm plates.

potatoes, salt, vegetable oil, filet, freshly ground black pepper, extravirgin olive oil, garlic, onions, red bell peppers, yellow bell peppers, zucchini, fresh basil

Taken from www.epicurious.com/recipes/food/views/seared-filet-mignon-with-braised-chunky-vegetables-375150 (may not work)