Grilled 8 Oz Filet Mignon Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Wash and cut the purple Peruvian potatoes into wedges. Toss them in a bowl with olive oil, salt, and black pepper.

2. 2

   Roast the Potatoes

   Spread the potato wedges on a baking sheet and roast in the preheated oven for about 25-30 minutes or until golden and crispy, turning halfway through.

3. 3

   Prepare the Vegetables

   While the potatoes are roasting, clean the wild mushrooms and slice them. Peel the cippolini onions and cut them in half.

4. 4

   Sauté the Vegetables

   In a skillet over medium heat, add a tablespoon of olive oil. Sauté the cippolini onions until they are caramelized, about 8-10 minutes. Add the wild mushrooms and fresh thyme, and cook until the mushrooms are tender, about 5-7 minutes.

5. 5

   Cook the Filet Mignon

   Season the filet mignon with salt and black pepper. In a separate skillet, heat a tablespoon of olive oil over high heat. Sear the filet mignon for 4-5 minutes on each side for medium-rare. Adjust the time to your desired doneness.

6. 6

   Prepare the Plate

   On each plate, arrange a portion of the roasted purple Peruvian potatoes, followed by the sautéed wild mushrooms and cippolini onions. Place the cooked filet mignon on top and drizzle with truffle oil and demi-glace.