Jul 13 2026
Restaurants›Hugo's Frog Bar & Fish House›Petite Filet Recipe

Petite Filet Recipe

Inspired by Hugo's Frog Bar & Fish House
Time1h
Serves2

Mashed Potatoes & Asparagus

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Ingredients

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For the Petite Filet

For the Mashed Potatoes

For the Asparagus

Method

For the Petite Filet

  1. 1

    Prepare the Filets

    Take the petite filet mignons out of the refrigerator and let them come to room temperature for about 30 minutes. This helps in cooking them evenly.

  2. 2

    Season the Filets

    Rub the filets with olive oil, garlic powder, salt, and black pepper on both sides.

  3. 3

    Cook the Filets

    Preheat a skillet over medium-high heat. Once hot, add the seasoned filets and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from the skillet and let them rest for 5 minutes before serving.

For the Mashed Potatoes

  1. 4

    Prepare the Potatoes

    Peel and chop the russet potatoes into evenly sized chunks, about 1 inch each.

  2. 5

    Boil the Potatoes

    Place the chopped potatoes in a large pot and cover with cold water. Add 1 tsp of salt. Bring to a boil and cook until tender, about 15-20 minutes.

  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. Adjust seasoning to taste.

For the Asparagus

  1. 7

    Prepare the Asparagus

    Wash the asparagus and trim the tough ends. Pat dry with a paper towel.

  2. 8

    Toss with Oil and Seasoning

    In a bowl, toss the asparagus with olive oil, salt, and lemon zest until evenly coated.

  3. 9

    Roast the Asparagus

    Preheat the oven to 400°F (200°C). Spread the asparagus on a baking sheet in a single layer and roast for about 12-15 minutes until tender and slightly crispy.

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