Prime Filet Mignon Recipe

Prepare the Steak

Remove the filet mignon from the refrigerator and let it sit at room temperature for 30 minutes prior to cooking. This allows for even cooking.

Season the Steak

Generously season both sides of the filet mignon with salt and black pepper.

Sear the Steak

In a heavy skillet, heat olive oil over medium-high heat until shimmering. Add the filet mignon to the skillet and sear for 3-4 minutes on each side for medium-rare, or until the internal temperature reaches 130°F (54°C).

Add Rosemary

In the last minute of cooking, add fresh rosemary to the skillet and spoon the oil over the steaks for added flavor.

Rest the Steak

Remove the steaks from the skillet and let them rest for 5-10 minutes before serving. This allows the juices to redistribute.

Prepare the Potatoes

Peel the russet potatoes and cut them into uniform chunks. This ensures even cooking.

Boil the Potatoes

Place the potatoes in a large pot, cover with cold water, and add a teaspoon of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes.

Drain the Potatoes

Once the potatoes are tender, drain them in a colander and return to the pot.

Whip the Potatoes

Add butter, heavy cream, salt, and black pepper to the potatoes. Using a potato masher or a hand mixer, whip the potatoes until creamy and smooth.

Serve

Spoon the whipped potatoes onto plates and serve alongside the filet mignon.