Jul 09 2026
Restaurants›Dutch's Restaurant›8 Oz Filet Mignon Recipe

8 Oz Filet Mignon Recipe

Inspired by Dutch's Restaurant
Time1h
Serves2

Crispy Potato Hash, Mushroom Cream Sauce (Make it Surf & Turf Add: 3 Grilled Shrimp on Skewer, Peppers, Onions $9.50)

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Ingredients

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Filet Mignon

Crispy Potato Hash

Mushroom Cream Sauce

Surf & Turf Add (Optional)

Method

Filet Mignon Preparation

  1. 1

    Season the Steak

    Rub the filet mignon with olive oil, salt, and black pepper on all sides.

  2. 2

    Sear the Steak

    Heat a skillet over medium-high heat. Once hot, add the filet mignon and sear for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  3. 3

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Crispy Potato Hash Preparation

  1. 4

    Prepare the Potatoes

    Dice the potatoes into small cubes. Parboil them in salted water for about 5 minutes, then drain.

  2. 5

    Cook the Hash

    In a large skillet, heat olive oil over medium heat. Add the diced onion and bell peppers, and sauté until soft, about 3-4 minutes.

  3. 6

    Add Potatoes

    Add the parboiled potatoes to the skillet and season with salt and black pepper. Cook, stirring occasionally, until crispy and golden brown, about 10-15 minutes.

Mushroom Cream Sauce Preparation

  1. 7

    Sauté the Mushrooms

    In the same skillet, melt the butter over medium heat. Add minced garlic and sliced mushrooms, and sauté until the mushrooms are golden brown.

  2. 8

    Make the Sauce

    Pour in the heavy cream and bring to a simmer. Cook for 5 minutes until slightly thickened. Season with salt and black pepper.

Surf & Turf Add Preparation

  1. 9

    Grill the Shrimp

    If using, season the shrimp with olive oil, salt, and black pepper. Thread onto skewers and grill on medium heat for 2-3 minutes on each side until they are opaque and cooked through.

  2. 10

    Cook the Peppers and Onions

    In a separate skillet, heat olive oil over medium heat. Add sliced bell peppers and onions, cooking until tender, about 5-7 minutes.

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