8 oz certified angus, cut in-house, smashed red potatoes

Pat the filet mignon dry with paper towels. Season both sides liberally with salt and black pepper.

Seasoning the Steak

In a skillet over medium-high heat, add olive oil. Once the oil is hot, add the filet mignon and sear for 3-4 minutes on each side for medium-rare (internal temperature of 130°F). Adjust cooking time for desired doneness.

Searing the Steak

Remove the steak from the skillet and let it rest for at least 5 minutes before slicing.

Resting the Steak

In a large pot, bring salted water to a boil. Add the red potatoes and cook until tender, about 15-20 minutes.

Boiling the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, garlic powder, salt, and black pepper. Use a potato masher to smash the potatoes until desired consistency.

Smashed Potatoes

Stir in chives and adjust seasoning if necessary. Serve alongside the filet mignon.

barrel cut filet mignon

Recipe information

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