Filet Mignon (eight Ounce) Recipe

Cooking Instructions

1. 1

   Prepare the Filet Mignon

   Season the filet mignon with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

2. 2

   Sear the Steak

   Add the filet mignon to the skillet and sear for about 4-5 minutes on each side for medium-rare. Adjust time for desired doneness. Remove from skillet and let rest.

3. 3

   Make the Cabernet Demi-Glace

   In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Then, add the cabernet sauvignon and beef stock. Bring to a boil, then reduce heat and simmer until reduced by half, about 10-15 minutes.

4. 4

   Finish the Sauce

   Stir in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.

5. 5

   Prepare the Mashed Potatoes

   Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

6. 6

   Mash the Potatoes

   Add milk and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper.

7. 7

   Cook the Asparagus

   Steam or sauté the asparagus until tender, about 5-7 minutes. Season with salt and pepper.

8. 8

   Serve

   Plate the filet mignon with a generous drizzle of the cabernet demi-glace, a side of mashed potatoes, and asparagus. Garnish with chopped parsley.