Grilled Center Cut Filet Mignon Recipe
Cocoa veal demi-glace, roasted Brussels sprouts, brown butter mashed potatoes with chives.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filet Mignon
Cocoa Veal Demi-Glace
Roasted Brussels Sprouts
Brown Butter Mashed Potatoes
Method
Filet Mignon
- 1
Prepare the Steak
Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes.
- 2
Season the Steak
Generously season both sides of the filet mignon with salt and black pepper.
- 3
- 4
Rest the Steak
Remove the filet mignon from the grill and let it rest for 5 minutes before serving.
Cocoa Veal Demi-Glace
- 5
- 6
Add Cocoa Powder
Stir in cocoa powder and let the mixture reduce for about 15-20 minutes until it thickens.
- 7
Finish the Sauce
Remove from heat and whisk in the butter until melted and fully incorporated. Keep warm.
Roasted Brussels Sprouts
- 8
Prepare the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.
- 9
Season and Roast
Toss the Brussels sprouts in olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until crispy and tender.
Brown Butter Mashed Potatoes
- 10
- 11
Brown the Butter
In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns a golden brown, about 5 minutes.
- 12
Mash the Potatoes
Drain the cooked potatoes and return them to the pot. Pour in the heavy cream and brown butter, then mash until smooth. Stir in chopped chives and salt.
