Filet Mignon Recipe

Prepare the Steaks

Remove the filet mignon from the refrigerator and let them come to room temperature for about 30 minutes before cooking.

Season the Steaks

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

Sear the Steaks

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the filet mignon to the skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time for desired doneness.

Add Butter and Herbs

In the last 2 minutes of cooking, add butter and fresh rosemary to the skillet. Spoon the melted butter over the steaks to baste them.

Rest the Steaks

Remove the steaks from the skillet and let them rest for 5-10 minutes before serving.

Boil the Potatoes

Peel and cut the russet potatoes into quarters. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

Drain and Mash

Once the potatoes are tender, drain them and return to the pot. Mash the potatoes until smooth using a potato masher.

Add Cream and Butter

Stir in the butter and heavy cream. Mix until fully combined and creamy.

Incorporate Truffle Oil

Drizzle in the truffle oil, and season with salt and black pepper to taste. Mix until well combined.