Filet Mignon Recipe
truffle mashed potatoes, brussel sprouts, fig port demi
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Ingredients
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Filet Mignon
Truffle Mashed Potatoes
Brussels Sprouts
Fig Port Demi
Method
Filet Mignon
- 1
Prepare the Steaks
Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking.
- 2
Season the Steaks
Rub the steaks with olive oil, and season both sides generously with salt, black pepper, and fresh rosemary.
- 3
Truffle Mashed Potatoes
- 4
- 5
Cook the Potatoes
Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until tender. Drain and return to the pot.
- 6
Mash the Potatoes
Add butter, heavy cream, truffle oil, salt, and black pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning to taste.
Brussels Sprouts
- 7
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any damaged leaves. Cut them in half lengthwise.
- 8
Cook Brussels Sprouts
In a large skillet, heat olive oil over medium heat. Add the Brussels sprouts cut side down and season with salt and black pepper. Cook for about 8-10 minutes until caramelized and tender.
Fig Port Demi
- 9
Make the Demi
In a saucepan over medium heat, combine fig jam, port wine, and beef stock. Bring to a simmer and let cook until the sauce reduces and thickens, about 10-15 minutes.
- 10
Finish the Sauce
Remove from heat and whisk in butter. Season with salt and pepper to taste. Strain if desired for a smoother texture.