Name: Cozy Grape Wine Bar & Bistros Charcoal Grilled Filet Mignon Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 4 6 oz filet mignon (center-cut); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 2 tbs unsalted butter; 12 oz cremini (baby bella) mushrooms, sliced; 1 each shallot, finely minced; 2 cloves garlic, minced; 2 tbs unsalted butter; 1 tbs olive oil; 2 tbs dry white wine or low-sodium beef stock; 1 tsp fresh thyme leaves; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1.5 lb red potatoes, small, halved or quartered to ~1-inch pieces; 2 tbs olive oil; 1 tsp garlic powder; 1 tsp dried rosemary, crushed; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 12 oz haricot vert (thin French green beans) or slim green beans; 1 tbs unsalted butter; 1 tsp olive oil; 1 clove garlic, smashed (optional); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tsp fresh lemon juice; 0.25 tsp coarse sea salt (for finishing); 1 tbs fresh parsley, chopped

Method

Roasted Red Potatoes

1
Preheat oven to 425°F (220°C). Toss halved/quartered red potatoes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp crushed rosemary, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet.
2
Roast in the preheated oven for 25–30 minutes, stirring or shaking pan once halfway through, until potatoes are golden and fork-tender. Keep warm at low oven setting (200°F / 95°C) while finishing other components.

Sautéed Mushrooms (topping)

3
While potatoes roast, heat 1 tbs olive oil and 2 tbs butter in a large skillet over medium-high heat until butter foams.
4
Add sliced mushrooms in a single layer (do not overcrowd — cook in two batches if necessary). Let mushrooms brown undisturbed for 3–4 minutes, then stir and cook another 2–3 minutes until well browned and most moisture has evaporated.
5
Reduce heat to medium. Add minced shallot and 2 cloves minced garlic; sauté 1–2 minutes until fragrant and translucent, taking care not to burn the garlic.
6
Deglaze pan with 2 tbs dry white wine or beef stock, scraping up browned bits. Stir in 1 tsp fresh thyme, 1 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes until wine is reduced and mushrooms are glossy. Remove from heat and cover to keep warm.

Haricot Vert (French Style Green Beans)

7
Bring a medium pot of salted water to a rolling boil. Add haricot vert and blanch for 2–3 minutes until bright green and just tender-crisp.
8
Prepare an ice bath (bowl of ice water). Immediately transfer beans to ice bath to stop cooking, then drain and pat dry.
9
In a medium sauté pan over medium heat, warm 1 tbs butter with 1 tsp olive oil. Add smashed garlic clove and cook briefly to flavor the fat (30 seconds), then remove and discard garlic.
10
Add drained beans to the pan, toss to coat, season with 1/2 tsp kosher salt and 1/4 tsp pepper. Sauté 1–2 minutes to reheat and finish. Remove from heat and toss with 1 tsp fresh lemon juice and 1 tbs chopped parsley. Keep warm.