Piedmontese Filet Mignon Recipe
Hand-cut Piedmontese beef filet house steak seasoning, pan-seared parmesan herb potato wedges black garlic steak sauce buttered asparagus chives
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Ingredients
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Steak
Potato Wedges
Black Garlic Steak Sauce
Buttered Asparagus
Method
Preparing the Steak
- 1
Season the Filet
Generously season both sides of the Piedmontese beef filet mignon with house steak seasoning.
- 2
Pan-Seer the Steak
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned filets. Sear for 4-5 minutes on each side for medium-rare, adjusting time as needed for desired doneness.
- 3
Rest the Steak
Remove the filets from the skillet and let them rest for 5 minutes before serving.
Making Potato Wedges
- 4
Preheat Oven
Preheat your oven to 425°F (220°C).
- 5
Prepare Potatoes
Wash and cut the russet potatoes into wedges, then place them in a large bowl.
- 6
Season Potatoes
Drizzle the olive oil over the potato wedges, then add parmesan cheese, dried herbs, salt, and black pepper. Toss until the wedges are evenly coated.
- 7
Bake Potatoes
Spread the wedges in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Preparing the Black Garlic Steak Sauce
- 8
Combine Ingredients
In a small saucepan, combine black garlic (minced), beef broth, soy sauce, and honey.
- 9
Thicken the Sauce
In a small bowl, mix cornstarch and water to create a slurry. Add this to the saucepan and simmer over medium heat until the sauce thickens, about 5-7 minutes.
Cooking the Asparagus
- 10
Prepare Asparagus
Trim the woody ends of the asparagus spears and set aside.
- 11
- 12
Garnish
Remove from heat and sprinkle with chopped chives before serving.