House Filet Mignon Recipe

Preheat oven to 425°F (220°C). Toss halved potatoes with 2 tbs olive oil, rosemary, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet. Spread in an even layer, cut side down where applicable.

Roast for 25–30 minutes, stirring or shaking the pan once at 15 minutes, until potatoes are golden and fork-tender. Keep warm in the oven turned off or on lowest setting if finishing steaks later.

When there are about 10 minutes left on the potatoes (or during steak resting), toss asparagus with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp pepper. Spread on a sheet pan or line up on the same baking sheet if space allows.

Roast at 425°F (220°C) for 8–10 minutes until bright green and just tender-crisp. Alternatively, you can cook asparagus in a hot pan for 4–6 minutes to desired tenderness. Squeeze lemon over before serving.

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt (about 1/2 tsp per side) and freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4 minutes. Add 2 tbs neutral oil and swirl to coat.

Sear steaks: place filets in pan without crowding. For 8 oz filets, sear 3–4 minutes on the first side without moving to form a golden-brown crust.

Flip steaks and add 2 tbs butter, smashed garlic cloves and thyme sprigs to the pan. Tilt pan slightly and spoon (baste) melted butter over steaks continually for another 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time ±1–2 minutes for desired doneness.

Transfer steaks to a warm platter and tent loosely with foil. Let rest 6–8 minutes while you make the sauce; carry over cooking will bring internal temp up a few degrees.

While steaks rest, wipe the skillet used for steaks with a paper towel, leaving browned bits. Melt 2 tbs butter with 1 tbs olive oil over medium heat in the same pan.

Add sliced mushrooms and a pinch of salt. Cook undisturbed 3–4 minutes until mushrooms brown, then stir and cook another 2 minutes until edges caramelize.

Add minced shallot and garlic and cook 30–60 seconds until fragrant, taking care not to burn.

Pour in 3/4 cup Marsala wine to deglaze the pan, scraping up browned bits. Simmer 2–3 minutes to reduce slightly and cook off most alcohol.

Add 1/2 cup beef stock and simmer until sauce is reduced by about one-third, 3–4 minutes.

Lower heat to medium-low and stir in 1/4 cup heavy cream and 1 tsp Dijon mustard. Simmer gently 1–2 minutes until slightly thickened. Stir in chopped thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning.

If you want a silkier sauce, whisk in an additional 1 tbs cold butter off the heat just before serving.

Spoon sauce and mushrooms over rested filets or serve on the side.

Arrange a roasted potato portion and asparagus spears on each plate. Place a rested filet mignon alongside.

Ladle 2–3 tbs Marsala mushroom sauce over each steak and garnish with chopped fresh parsley. Serve immediately with lemon wedges for asparagus if desired.