Ingredients
For the roasted garlic mashed potatoes:
1 large bulb garlic, end cut off to expose all the cloves
Extra virgin olive oil (EVOO), for drizzling, plus 1 tablespoon
Salt and pepper
1 sprig rosemary
4 medium starchy potatoes, peeled and cut into cubes
3 tablespoons butter
1/2 cup chicken stock
1/4 cup cream or half-and-half
A handful of grated Parmigiano Reggiano cheese
For the green beans with shallots:
Salt
1 pound haricots verts (thin green beans)
1 tablespoon extra virgin olive oil (EVOO)
3 tablespoons butter
6-8 large shallots, cut into 1/4-inch dice
Pepper
1/2 cup chicken stock
For the fillets with marsala mushrooms:
4 fillets beef steaks, 1 1/2-inches thick, or petite fillet (6-8 ounces each)
Extra virgin olive oil (EVOO), for drizzling
4 tablespoons butter
3/4 pound crimini mushrooms, sliced
Kosher salt and coarse black pepper
2 shallots, finely chopped
1 tablespoon fresh thyme
1 rounded tablespoon flour
1/2 cup Marsala wine
1/2 cup beef stock
Directions
For the roasted garlic mashed potatoes: Pre-heat the oven to 425ºF.
Drizzle the garlic with EVOO and season with salt and pepper. Set the rosemary sprig over the exposed end, then wrap tightly in foil. Roast for 45 minutes, or until lightly golden and very soft. When the garlic is ready, place the potatoes in the water; cover and bring to boil. Remove the cover when boiling, season the water with salt and cook the potatoes to tender. Drain and return to the hot pot.
Mash the potatoes with the roasted garlic cloves, butter, stock, cream and cheese; season with salt and pepper, to taste.
To keep warm, place the mashed potatoes in a small pot and cover. Set the pot into a larger pan with 1/2-inch simmering water, adding more water as necessary until ready to serve.
For the green beans with shallots: Bring a few inches of water to a boil; salt water and add the beans. Cook for 3-4 minutes, then cold shock and drain; reserve. In a large, deep skillet, heat the EVOO over medium heat. Melt the butter into the oil, add the shallots and season with salt and pepper. Lightly caramelize the shallots, stirring occasionally for about 20 minutes. Add the stock and stir to combine; turn off the heat and add the beans. Cook to heat through. For the fillets with marsala mushrooms: Bring the steaks to room temperature and heat a cast iron griddle or grill pan to medium-high heat.
Heat a skillet with a drizzle of EVOO over medium to medium-high heat. Add the butter and let foam; add the mushrooms and brown for 10-12 minutes. Season with salt and pepper; add the shallots, thyme and flour and stir for 2 minutes. Add the Marsala and reduce by half; add the stock and simmer over low heat.
Drizzle the meat with EVOO and season with salt and pepper. Cook for 8 minutes, turning once, for medium rare doneness; 12 minutes for medium to medium well doneness. Top with the Marsala mushroom sauce and serve.