8 Oz. Filet Mignon Recipe

Cooking Instructions

1. 1

   Prepare the Whipped Potatoes

   Peel and chop the russet potatoes into chunks. Boil them in salted water until fork-tender, about 15 minutes. Drain and return to the pot.

2. 2

   Whip the Potatoes

   Add butter, heavy cream, salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside.

3. 3

   Cook the Filet Mignon

   Season the filet mignon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the filet for 3-4 minutes on each side for medium-rare. Remove from heat and let rest.

4. 4

   Make the Cabernet Jus

   In the same skillet, add chopped shallots and sauté until softened. Pour in the Cabernet Sauvignon and beef stock. Reduce the sauce by half, about 10 minutes. Finish with butter and season with salt and pepper.

5. 5

   Plate the Dish

   Spoon the whipped potatoes onto the plate, place the filet mignon on top, and drizzle with the cabernet jus.