Filet Mignon Recipe
80z, Served with twice baked potato and choice of sauce: bordelaise, bearnaise, horseradish cream
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Ingredients
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Filet Mignon
Twice Baked Potatoes
Sauces
Method
Filet Mignon
- 1
Prepare the Steaks
Remove the filet mignon steaks from the refrigerator and allow them to sit at room temperature for 30 minutes before cooking.
- 2
Season the Steaks
Generously season both sides of the steaks with salt and black pepper.
- 3
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until it starts to shimmer.
- 4
Cook the Steaks
Add the steaks to the skillet and sear for 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.
- 5
Rest the Steaks
Remove the steaks from the skillet and allow them to rest for 5-10 minutes before serving.
Twice Baked Potatoes
- 6
- 7
Prepare the Filling
Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border of potato in the skins.
- 8
Mix the Ingredients
Add butter, sour cream, cheddar cheese, chives, salt, and black pepper to the potato insides and mix until smooth.
- 9
Fill the Skins
Spoon the potato mixture back into the potato skins and place them on a baking sheet.
- 10
Bake Again
Return the filled potatoes to the oven and bake for an additional 15-20 minutes until heated through and slightly golden.
Sauces
- 11
Choose Your Sauce
Select one sauce from bordelaise, bearnaise, or horseradish cream to serve with the filet mignon.