Jul 09 2026
Restaurants›Buckley's Great Steaks›8 Oz Filet Mignon Recipe

8 Oz Filet Mignon Recipe

Inspired by Buckley's Great Steaks
Time1h
Serves2

Served with a rich red wine demi-glace, creamy mashed potatoes, and Chef's vegetable

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Ingredients

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Filet Mignon

Red Wine Demi-Glace

Creamy Mashed Potatoes

Chef's Vegetable

Method

Cooking the Filet Mignon

  1. 1

    Season the Steak

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

  2. 2

    Sear the Steak

    In a skillet, heat olive oil over medium-high heat. Once hot, add the filet mignon and sear for 4-5 minutes on each side for medium-rare. Adjust cooking time for desired doneness.

  3. 3

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5 minutes before slicing to retain juices.

Making the Red Wine Demi-Glace

  1. 4

    Sauté Shallots

    In the same skillet used for the steak, add shallots and sauté over medium heat until translucent, about 2-3 minutes.

  2. 5

    Add Wine and Reduce

    Pour in the red wine, scraping up any browned bits from the skillet. Bring to a boil and reduce by half, about 5-7 minutes.

  3. 6

    Add Beef Stock

    Add beef stock and thyme, then simmer until the sauce thickens, about 10-15 minutes.

  4. 7

    Finish the Sauce

    Remove from heat and whisk in butter until melted and the sauce is glossy.

Preparing Creamy Mashed Potatoes

  1. 8

    Boil Potatoes

    Peel and cube the potatoes, then boil them in salted water until tender, about 15-20 minutes. Drain well.

  2. 9

    Mash Potatoes

    In a mixing bowl, add the boiled potatoes, heavy cream, butter, and salt. Mash until creamy and smooth.

Cooking Chef's Vegetable

  1. 10

    Prepare Asparagus

    Trim the ends of the asparagus and rinse under cold water.

  2. 11

    Sauté Asparagus

    In a skillet, heat olive oil over medium heat. Add asparagus, season with salt and black pepper, and sauté for 5-7 minutes until tender yet crisp.

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