Jul 14 2026
Restaurants›Cecelia Creole Bistro›6 Ounce Center-cut Filet Recipe

6 Ounce Center-cut Filet Recipe

Inspired by Cecelia Creole Bistro
Time1h
Serves2

served over gruyére au gratin potatoes & roasted brussel sprouts finished w. marchand de vin sauce

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Ingredients

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Filet Mignon

Gruyère Au Gratin Potatoes

Roasted Brussels Sprouts

Marchand de Vin Sauce

Method

Filet Mignon

  1. 1

    Prepare the Filet

    Season the filet mignon with olive oil, salt, and black pepper. Heat a skillet over high heat and sear the filet for about 3-4 minutes on each side for medium-rare. Remove from heat and let it rest.

Gruyère Au Gratin Potatoes

  1. 2

    Prepare the Potatoes

    Preheat the oven to 375°F (190°C). Boil the russet potatoes until tender, then slice. In a buttered baking dish, layer the potatoes, garlic, salt, and pepper. Pour the heavy cream over the potatoes and top with gruyère cheese. Bake for 25-30 minutes until golden and bubbly.

Roasted Brussels Sprouts

  1. 3

    Roast the Brussels Sprouts

    Toss the halved brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes until crispy and caramelized.

Marchand de Vin Sauce

  1. 4

    Make the Sauce

    In the same skillet used for the filet, add minced shallots and cook until softened. Pour in the red wine and beef stock, bringing to a boil. Reduce to a simmer until the sauce is reduced by half. Stir in butter and season with salt and pepper.

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