Filet Mignon Recipe
Roasted carrots, whipped potatoes, savory pan sauce.
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Ingredients
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Filet Mignon
Roasted Carrots
Whipped Potatoes
Savory Pan Sauce
Method
Filet Mignon
- 1
Prepare the Steaks
Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 400°F (200°C).
- 2
Season the Steaks
Pat the steaks dry with paper towels, then season both sides generously with salt and black pepper.
- 3
Sear the Steaks
In an oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side until a nice crust forms.
- 4
- 5
Rest the Steaks
Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for at least 5 minutes before slicing.
Roasted Carrots
- 6
Prepare the Carrots
Preheat your oven to 425°F (220°C). Peel and cut the carrots into uniform sticks, about 1/2 inch thick.
- 7
Season the Carrots
In a mixing bowl, toss the carrots with olive oil, honey, salt, black pepper, and fresh thyme until evenly coated.
- 8
Roast the Carrots
Spread the carrots on a baking sheet in a single layer and roast in the oven for 20-25 minutes, until caramelized and tender, tossing halfway through.
Whipped Potatoes
- 9
- 10
Whip the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash or whip until smooth and creamy.
Savory Pan Sauce
- 11
- 12
Add Broth
Allow the wine to reduce for about 3 minutes, then add beef broth. Continue to simmer until the sauce thickens slightly, about 5-7 minutes.
- 13
Finish the Sauce
Stir in butter, salt, black pepper, and fresh parsley. Adjust seasoning to taste before serving.