Sweet and spicy filet mignons with Hasselback potatoes and braised leek

Heat the oven to 425°F.

• Cut a thin slice lengthwise off the potatoes to create a flat base. Working with 1 potato at a time, place the potato, flat side down, and cut it crosswise into ⅛-inch-thick slices, cutting only three-fourths of the way through.
• Strip the thyme leaves from the stems; finely chop the leaves.
• Set aside half the Parmesan for the vegetables.

On a sheet pan, place the potatoes, cut sides up; drizzle with 1 tablespoon [2 TBL] oil, making sure to get the oil in between all the slices. Sprinkle with the thyme and season generously with salt and pepper. Roast until the potatoes are browned and tender, 20 to 25 minutes. Remove from the oven, sprinkle with half the Parmesan, and roast until the cheese melts, about 5 minutes longer. Meanwhile, start preparing the rest of the meal.

• Pat the steaks dry with a paper towel; season with salt and pepper and the chili spice blend. 

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks.

For filet mignons:

Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare. Halfway through the cooking time, reduce the heat to medium, then brush both sides with the maple syrup. 

For rib-eyes and New York strips:

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Halfway through the cooking time, reduce the heat to medium, then brush both sides with the maple syrup. 

Transfer the cooked steaks to a plate to rest for 5 minutes. While the steaks are cooking and resting, prepare the leek and carrot.

• Trim the root end from the leek; cut the leek crosswise into ¼-inch-thick rounds. Soak the rounds in a medium bowl of cold water, allowing any dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
• Scrub or peel the carrot and trim the ends; cut the carrot on the diagonal into ¼-inch-thick slices. 

In a medium frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil and 1 teaspoon [2 tsp] butter (from your pantry), if using, until hot but not smoking. Add the leek and carrot, season with salt and pepper, and toss to coat. Cook, stirring once, until the vegetables start to brown and soften, 3 to 4 minutes. 

Add ½ cup [¾ cup] white wine (from your pantry) or water and bring to a simmer, then reduce the heat to medium. Cook, stirring occasionally, until the liquid is almost evaporated and the vegetables are tender, 2 to 3 minutes. Stir in the remaining Parmesan and cook until melted, about 1 minute. 

Transfer the steaks, leek, carrot, and potatoes to individual plates and serve.