Jul 13 2026
Restaurants›Malt›Petit Bistro Filet Recipe

Petit Bistro Filet Recipe

Inspired by Malt
Time1h
Serves2

SEARED FILET, GARLIC MASHED POTATOES, GRILLED ASPARAGUS, IN A ROSEMARY DEMI GLACE

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Ingredients

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Meat

Potatoes

Vegetables

Sauce

Method

Preparation

  1. 1

    Prepare Garlic Mashed Potatoes

    Peel and chop the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add garlic, butter, milk, salt, and pepper. Mash until smooth and creamy.

  2. 2

    Grill Asparagus

    Trim the ends of the asparagus and toss with olive oil, salt, and pepper. Grill over medium heat for about 5-7 minutes until tender and slightly charred.

  3. 3

    Make Rosemary Demi Glace

    In a saucepan, combine beef broth and red wine. Bring to a boil, then reduce heat and simmer until reduced by half. Add fresh rosemary, salt, and pepper. Strain if desired.

Cooking

  1. 4

    Sear the Filet

    Season the filet mignon with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the filet for 3-4 minutes on each side for medium-rare, adjusting time for preferred doneness.

  2. 5

    Serve

    On a plate, serve the garlic mashed potatoes, top with the seared filet, and arrange the grilled asparagus neatly. Drizzle the rosemary demi-glace over the filet and around the plate.

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