Filet Mignon Recipe

Prepare the Steaks

Take the filet mignon steaks out of the fridge and let them come to room temperature for about 30 minutes before cooking.

Season the Steaks

Rub the steaks with olive oil, and season both sides generously with salt and black pepper.

Cook the Steaks

Preheat a grill or a skillet over medium-high heat. Cook the steaks for 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from heat and let them rest for 5 minutes before serving.

Prepare the Potatoes

Peel and cube the purple potatoes into uniform pieces. Place them in a pot and cover with cold water.

Boil the Potatoes

Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until fork-tender. Drain the potatoes.

Mash the Potatoes

In the same pot, add butter, heavy cream, salt, and black pepper to the drained potatoes. Mash until smooth and creamy. Adjust seasoning as needed.

Prepare the Asparagus

Trim the ends of the asparagus. Rinse under cold water and pat dry.

Season the Asparagus

In a bowl, toss the asparagus with olive oil, salt, and black pepper until evenly coated.

Grill the Asparagus

Grill the asparagus on medium-high heat for 5-7 minutes, turning occasionally, until tender and slightly charred.

Sauté Shallots

In a saucepan over medium heat, melt 2 tablespoons of butter. Add the finely chopped shallot and sauté until translucent.

Add Wine and Broth

Pour in the Cabernet Sauvignon and beef broth. Bring to a simmer and reduce the mixture by half, about 10-15 minutes.

Finish the Sauce

Once reduced, whisk in an additional 2 tablespoons of butter until the sauce is velvety. Strain if desired, and season with salt and pepper to taste.