Filet Mignon Recipe
6 oz black angus, center-cut, merlot demi glace, sour cream & chive mashed potatoes, asparagus
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Ingredients
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Meat
Sauce
Mashed Potatoes
Vegetables
Method
Prepare the Filet Mignon
- 1
Cook the Steak
Season the filet mignon with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of butter. Once hot, sear the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.
Make the Merlot Demi Glace
- 2
Prepare the Sauce
In the same skillet, add a tablespoon of butter and the minced shallots. Sauté until soft. Add the merlot and beef stock, stirring to combine. Bring to a boil, then reduce to a simmer until reduced by half. Season with salt and pepper.
Prepare the Mashed Potatoes
- 3
Make the Mashed Potatoes
Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and return to pot. Add sour cream, butter, chives, salt, and pepper. Mash until smooth and creamy.
Cook the Asparagus
- 4
Plate the Dish
- 5
Serve
On a plate, serve the filet mignon alongside a generous scoop of sour cream and chive mashed potatoes, topped with the merlot demi glace, and the sautéed asparagus on the side.
