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Filet Mignon Recipe

Inspired by Leunig's Bistro

Time1h 30m

Serves4

Grilled Beef Tenderloin with VT Loaded Mashed Red Potatoes with Cheddar, Scallions & Bacon, Asparagus, Sauteed Baby Spinach, Celery Root Salad, served with Bordelaise Sauce and Crispy Onions

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Ingredients

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Filet Mignon

4 pieces Filet Mignon

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

VT Loaded Mashed Red Potatoes

2 lbs Red Potatoes

4 tbs Butter

1 cup Heavy cream

1 cup Cheddar Cheese

1 bunch Scallions

6 slices Bacon

Asparagus

1 lb Asparagus

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Sauteed Baby Spinach

8 cups Baby Spinach

2 cloves Garlic

2 tbs olive oil

Celery Root Salad

1 large Celery Root

2 tbs ReaLemon lemon juice

3 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Bordelaise Sauce

1 cup Red wine

1 cup Beef Stock

2 medium Shallots

2 tbs Butter

Crispy Onions

1 large Onion

1 cup Flour

1 cup Milk

4 cups Oil for frying

Method

Filet Mignon

Prepare the Steak

Season the filet mignon with salt and black pepper on both sides. Heat olive oil in a grill pan over high heat. Once hot, add the steaks and grill for 4-5 minutes on each side for medium-rare, or until desired doneness.

VT Loaded Mashed Red Potatoes

Make the Mashed Potatoes

Boil red potatoes in salted water until tender. Drain and return to pot. Mash with butter and heavy cream until smooth. Stir in cheddar cheese, chopped scallions, and crumbled bacon.

Asparagus

Roast the Asparagus

Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.

Sauteed Baby Spinach

Sauté the Spinach

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add baby spinach and cook until wilted, about 3-4 minutes.

Celery Root Salad

Prepare the Celery Root Salad

Peel and julienne the celery root. In a bowl, toss with lemon juice, olive oil, salt, and black pepper.

Bordelaise Sauce

Prepare the Bordelaise Sauce

In a saucepan, combine red wine and chopped shallots. Simmer until reduced by half. Add beef stock and reduce until sauce thickens. Stir in butter before serving.

Crispy Onions

Fry the Onions

Slice the onion thinly and soak in milk for 30 minutes. Dredge in flour and fry in hot oil until golden brown. Drain on paper towels.