I wanted to make something pretty quick.  The filet mignon did not take much time at all. The fried potatoes ended up being a little complicated.  They were made using a preparation method I had never tried before.  The recipe can be found in Suzanne Goin’s Sunday Suppers at page 350.  First I roasted the potatoes and then crumbled them into pieces with my hands after they cooled.  Next, I put them in a large saucepan to fry them. They turned out crispy, and I would certainly make them again.