Grilled filet with peppers, garlic, and rosemary served over vesuvio potatoes

Peel the potatoes and cut them into small cubes. Boil them in salted water until tender, about 15 minutes. Drain and set aside.

Prepare the Potatoes

Preheat your grill or a skillet over medium-high heat. Season the filet mignon with salt and pepper. Add olive oil to the skillet or brush it on the grill. Cook the filet for about 4-5 minutes per side for medium-rare, adjusting time for desired doneness. Remove from heat and let rest.

Cook the Filet

In the same skillet, add chopped garlic and diced bell peppers. Sauté for about 3-4 minutes until the peppers are tender. Add the fresh rosemary and stir.

Sauté the Vegetables

In a separate pot, melt butter and add the boiled potatoes, stirring to coat. Add chicken broth and cook until heated through. Plate the potatoes, topped with the sautéed peppers and garlic, and place the filet on top. Garnish with additional rosemary if desired.

Combine and Serve

Filet Mignon

Olive Oil

Garlic

Fresh Rosemary

Bell Peppers (mixed colors)

Potatoes (Yukon Gold or similar)

Butter

Chicken Broth

Salt

Pepper

Filet Vesuvio

Make Filet Vesuvio Recipe in just 40m. Grilled filet with peppers, garlic, and rosemary served over vesuvio potatoes

Filet Vesuvio Recipe

Frequently paired with

Local Coupons