Jul 14 2026
Restaurants›Bridges Restaurant and Bar›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Bridges Restaurant and Bar
Time1h
Serves2

garlic & chili broccolini, garlic pomme puree, red wine demi

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Ingredients

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Filet Mignon

Garlic & Chili Broccolini

Garlic Pomme Purée

Red Wine Demi

Method

Filet Mignon

  1. 1

    Prepare the Steaks

    Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps in even cooking.

  2. 2

    Season the Steaks

    Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.

  3. 3

    Sear the Steaks

    In a large skillet, heat olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  4. 4

    Add Butter

    In the last 2 minutes of cooking, add butter to the skillet and spoon the melted butter over the steaks continuously.

  5. 5

    Rest the Steaks

    Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.

Garlic & Chili Broccolini

  1. 6

    Prepare the Broccolini

    Rinse the broccolini under cold water and trim the ends.

  2. 7

    Sauté the Broccolini

    In a separate skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  3. 8

    Add the Broccolini

    Add the broccolini to the skillet, sprinkle with red chili flakes, and season with salt. Sauté for about 4-5 minutes until tender but still bright green.

Garlic Pomme Purée

  1. 9

    Boil the Potatoes

    Place the Yukon Gold potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  2. 10

    Drain and Mash

    Drain the potatoes and return them to the pot. Add the minced garlic, butter, and heavy cream. Use a potato masher or ricer to mash until smooth and creamy. Season with salt to taste.

Red Wine Demi

  1. 11

    Sauté Shallots

    In the same skillet used for the steaks, add the minced shallots and sauté for 2-3 minutes until softened.

  2. 12

    Deglaze with Red Wine

    Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring to a boil and let it reduce by half.

  3. 13

    Add Beef Stock

    Add the beef stock to the skillet and continue to simmer until the sauce thickens, about 10 minutes.

  4. 14

    Finish the Sauce

    Remove from heat and stir in butter. Season with salt to taste.

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