Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filet Mignon
Garlic Mashed Potatoes
Asparagus
Method
Filet Mignon
- 1
Prepare the Steaks
Remove the filet mignon steaks from the refrigerator and allow them to come to room temperature for about 30 minutes.
- 2
Season the Steaks
Rub the steaks with olive oil, and season generously with salt and black pepper on both sides.
- 3
Sear the Steaks
Heat a cast-iron skillet over high heat. Once hot, add the steaks. Sear for 3-4 minutes on each side for medium-rare, adding crushed garlic cloves and rosemary to the pan for flavor.
- 4
- 5
Rest the Steaks
Remove the steaks from the skillet and let them rest for 5 minutes before serving.
Garlic Mashed Potatoes
- 6
Cook the Potatoes
Peel and cut the russet potatoes into quarters. Place them in a pot and cover with cold water. Add 4 garlic cloves, 1 tsp of salt, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
- 7
Asparagus
- 8
Prepare the Asparagus
Trim the tough ends off the asparagus spears and rinse them under cold water.
- 9
Season and Roast
In a bowl, toss the asparagus with olive oil, salt, and black pepper. Spread them evenly on a baking sheet.
- 10
Roast the Asparagus
Roast in a preheated oven at 400°F (200°C) for about 12-15 minutes until tender and slightly crispy.