Filet Mignon Recipe

Prepare the Steaks

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

Season the Steaks

Rub both sides of each filet mignon steak with Livia’s seasoning salt and drizzle with olive oil. Let them sit for another 10 minutes.

Cook the Steaks

Preheat a grill or grill pan over medium-high heat. Once hot, place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare. Adjust cooking time for preferred doneness.

Rest the Steaks

Remove the steaks from the grill and let them rest for 5 minutes before serving.

Prepare the Asparagus

Wash the asparagus spears and trim the tough ends off.

Season the Asparagus

In a bowl, toss the asparagus with olive oil, salt, and black pepper until evenly coated.

Grill the Asparagus

Place the asparagus on the grill next to the steaks during the last 5-7 minutes of cooking. Grill until tender and slightly charred.

Cook the Potatoes

Peel and cube the russet potatoes. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash with a potato masher until smooth and creamy.

Serve the Mashed Potatoes

Spoon the mashed potatoes into serving bowls. They can be served alongside the filet mignon and grilled asparagus.