Jul 14 2026
Restaurants›Eleven Eleven Mississippi›Grilled 8oz Filet Recipe

Grilled 8oz Filet Recipe

Inspired by Eleven Eleven Mississippi
Time1h
Serves2

yukon gold mashed potatoes, green beans & red wine-mushroom demi glace

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Ingredients

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Filet Mignon

Yukon Gold Mashed Potatoes

Green Beans

Red Wine-Mushroom Demi Glace

Method

Filet Mignon Preparation

  1. 1

    Prepare the Filets

    Remove the filet mignons from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.

  2. 2

    Season the Filets

    Rub the filets with olive oil and season generously with salt and black pepper on both sides.

  3. 3

    Grill the Filets

    Preheat the grill to high heat. Place the filets on the grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from grill and let rest for 5 minutes before serving.

Yukon Gold Mashed Potatoes Preparation

  1. 4

    Prepare the Potatoes

    Peel and chop the Yukon Gold potatoes into evenly sized cubes.

  2. 5

    Boil the Potatoes

    Place the chopped potatoes in a pot of salted water. Bring to a boil and cook for about 15-20 minutes or until fork-tender.

  3. 6

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Green Beans Preparation

  1. 7

    Prepare the Green Beans

    Trim the ends off the fresh green beans.

  2. 8

    Blanch the Green Beans

    Boil a pot of salted water. Add the green beans and cook for 3-5 minutes until bright green and tender-crisp. Drain and set aside.

  3. 9

    Sauté the Green Beans

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the green beans and salt, tossing to coat. Cook for an additional 2-3 minutes.

Red Wine-Mushroom Demi Glace Preparation

  1. 10

    Sauté Shallots and Mushrooms

    In a saucepan, melt butter over medium heat. Add finely chopped shallots and sliced mushrooms. Sauté until softened, about 5 minutes.

  2. 11

    Add Wine and Stock

    Pour in red wine and beef stock. Add thyme, salt, and black pepper. Bring to a simmer and reduce heat to low.

  3. 12

    Reduce the Sauce

    Allow the sauce to simmer for about 15-20 minutes, or until it thickens to your desired consistency. Strain if desired for a smooth sauce.

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