Filet Mignon (d) Recipe

Prepare the Steaks

Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Season the Steaks

Rub the steaks with olive oil, then season generously with salt and black pepper on both sides.

Sear the Steaks

In a heavy skillet or cast-iron pan, heat over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or until desired doneness.

Rest the Steaks

Remove the steaks from the pan and let them rest on a plate covered loosely with foil for 5-10 minutes.

Prepare the Carrots

Preheat the oven to 400°F (200°C). Peel and cut the carrots into even-sized sticks.

Season the Carrots

In a bowl, toss the carrots with olive oil, honey, salt, and black pepper until well coated.

Roast the Carrots

Spread the carrots in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.

Prepare the Potatoes

Peel and chop the potatoes into equal-sized pieces. Place them in a pot of cold salted water.

Cook the Potatoes

Bring the pot to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, and salt, then mash until creamy and smooth.

Sauté the Shallot

In the same pan used for the steaks, reduce the heat to medium. Add the chopped shallot and sauté for 2-3 minutes until softened.

Deglaze the Pan

Pour in the red wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer and reduce by half.

Add Beef Broth

Add the beef broth and continue to simmer until the sauce thickens, about 5-7 minutes.

Finish the Sauce

Remove from heat and whisk in butter, salt, and black pepper until the sauce is smooth and glossy.