Filet Mignon Recipe

Inspired by Metropolitan Grill

Time40m

Serves2

8 oz filet served with mashed potatoes.

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Ingredients

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Filet Mignon

2 oz Filet Mignon

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil

1 tbs Butter

1 sprig Fresh Rosemary

Mashed Potatoes

2 medium Russet Potatoes

4 tbs Butter

0.2 tsp (1 ml) Milk

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Filet Mignon Preparation

Season the Steak

Generously season the filet mignon on both sides with salt and black pepper.

Heat the Pan

In a skillet, heat olive oil over medium-high heat until shimmering.

Sear the Steak

Add the filet to the hot skillet and sear for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Add Butter and Herbs

In the last minute of cooking, add butter and a sprig of fresh rosemary to the pan, basting the steak with the melted butter.

Rest the Steak

Remove the filet from the skillet and let it rest on a plate for about 5 minutes before serving.

Mashed Potatoes Preparation

Boil the Potatoes

Peel and cut the russet potatoes into quarters. Place them in a pot and cover with cold water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender.

Drain and Mash

Drain the potatoes and return them to the pot. Use a potato masher to mash until smooth.

Mix in Ingredients

Add butter, milk, salt, and black pepper to the mashed potatoes. Mix well until creamy and smooth.

Serve

Spoon the mashed potatoes onto the plate and serve alongside the filet mignon.