Filet Mignon Recipe

Prepare the Filets

Season the filet mignon with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the filets for 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Make the Mashed Potatoes

Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot. Mash with butter, cheddar cheese, milk, and salt until creamy and smooth.

Roast the Asparagus

Toss the asparagus with olive oil and salt. Roast in a preheated oven at 400°F (200°C) for 10-15 minutes until tender.

Prepare the Bordelaise Sauce

In a saucepan, sauté minced shallots in butter until translucent. Add red wine and thyme, bringing to a boil. Reduce heat and simmer until reduced by half. Add beef stock, simmer for another 10 minutes. Season with salt and pepper to taste.

Plate the Dish

On each plate, serve a generous scoop of cheddar mashed potatoes, place the filet mignon on top, arrange the roasted asparagus on the side, and drizzle with the bordelaise sauce.