Jordan’s Smashed Potato and Filet Mignon Hero

Ingredients:

• 3 slices, provolone cheese, halved
• 1 tblsp, sriracha
• 2 tblsp, Silver Spring Prepared Horseradish (or Non-GMO Horseradish coming soon!)
• 3 tblsp, creme fraiche
• 1 cup, fingerling potatoes, halved
• 4 tblsp, unsalted butter
• 10inch baguette, cut in half - long ways (sandwich preparation)
• 6oz, filet mignon, sliced into 1/2 inch slices
• 1 tblsp salt
• 1/2 tblsp fresh cracked pepper
• 1/2 tsp garlic powder
• 1/2 tsp sweet paprika 
• 1/2 lemon, juiced

Directions:

1. Heat a sauté pan on high for 2 minutes
2. Add 2 tblsp of butter to pan and melt
3. Add fingerling potatoes to pan and turn heat down to medium 
4. Season potatoes with 1/2 tblsp salt, 1/4 tblsp pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder 
5. Toss and cook on medium for 5 minutes stirring constantly 
6. After the 5 minutes, smash potatoes with a smaller stiff pot or potato masher so the potatoes are semi-smashed, then continue to cook for 2 more minutes to ensure crispy edges
7. Turn off the heat and leave in pan for later assembly
8. In a small mixing bowl place the creme fraiche, sriracha, and horseradish and mix until fully combined, set aside for assembly
9. Heat sauté pan on high for 2 minutes
10. Add 2 tblsp of butter to pan and melt
11. Add filet mignon to pan and season with remaining salt and pepper and stir constantly on high heat for 3 minutes
12. Turn heat to medium and remove meat from pan to rest 
13. In the pan, place both halves of bread, cut side down on the remaining butter and toast for 2 minutes on medium heat

1. Take both pieces of toasted bread and spread sriracha horseradish sauce evenly on both sides
2. Add provolone cheese to both sides and melt in broiler or toaster oven
3. Add slices of filet mignon to bottom toast, placing them evenly to ensure even bites and assembly
4. Place crispy, smashed potatoes on top of filet mignon in orderly and even fashion
5. Add top piece of cheesy, saucy toast to close the sandwich and slice in half to serve
6. ENJOY!