8 Oz Filet Recipe

Cooking Instructions

1. 1

   Prepare the Roasted Red Potatoes

   Preheat your oven to 400°F (200°C). Wash and chop the red potatoes into quarters. Toss them in olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 30-35 minutes until golden brown and tender.

2. 2

   Cook the Asparagus

   While the potatoes are roasting, trim the ends of the asparagus and toss them in olive oil, salt, and black pepper. In a separate pan, sauté the asparagus over medium heat for 5-7 minutes until tender-crisp.

3. 3

   Sear the Filet Mignon

   Season the filet mignon with salt and black pepper. Heat butter in a skillet over medium-high heat. Sear the filet for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

4. 4

   Prepare the Hollandaise Sauce

   In a double boiler or a heatproof bowl over simmering water, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture thickens. Gradually whisk in melted butter until combined. Season with salt and pepper to taste.

5. 5

   Combine and Serve

   On each plate, place the seared filet mignon, top with jumbo lump crabmeat, drizzle with hollandaise sauce, and serve alongside sautéed asparagus and roasted red potatoes.