Jul 13 2026
Restaurants›Coyote Cafe & Rooftop Cantina›Seared Filet Mignon Recipe

Seared Filet Mignon Recipe

Inspired by Coyote Cafe & Rooftop Cantina
Time1h
Serves2

Black Truffle Mashed Potatoes | Cassis Demi | Duck Fat Piñon Toffee

Jump to Recipe

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

Black Truffle Mashed Potatoes

Cassis Demi

Duck Fat Piñon Toffee

Method

Filet Mignon

  1. 1

    Prepare the Filet Mignon

    Season the filet mignon with salt and black pepper. Heat olive oil in a skillet over high heat until shimmering. Sear the steaks for 3-4 minutes on each side for medium-rare, adding butter in the last minute for flavor. Remove from heat and let rest.

Black Truffle Mashed Potatoes

  1. 2

    Make the Mashed Potatoes

    Peel and chop the potatoes, then boil in salted water until tender. Drain and mash the potatoes, mixing in heavy cream, truffle oil, salt, and black pepper until creamy and smooth.

Cassis Demi

  1. 3

    Prepare the Demi Glace

    In a saucepan, sauté shallots in butter until translucent. Add red wine and beef stock, and simmer until reduced by half. Strain and serve warm.

Duck Fat Piñon Toffee

  1. 4

    Make the Toffee

    In a saucepan, combine duck fat and brown sugar over medium heat. Stir until the sugar dissolves and the mixture reaches a boil. Add pine nuts and continue to cook until the mixture thickens. Remove from heat and stir in vanilla extract. Pour onto a parchment-lined baking sheet to cool. Break into pieces.

More from Coyote Cafe & Rooftop Cantina