Jul 14 2026
Restaurants›Orso›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Orso
Time2h
Serves2

PORCINI HERB RUB, GREEN PEPPERCORN CHIANTI DEMI, YUKON GOLD POTATOES, SEASONAL VEGETABLES, CRISP ONION STRAWS

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filet Mignon

Green Peppercorn Chianti Demi

Yukon Gold Potatoes

Seasonal Vegetables

Crisp Onion Straws

Method

Filet Mignon Preparation

  1. 1

    Prepare the Rub

    In a food processor, blend the dried porcini mushrooms and fresh herbs until finely ground. Mix in olive oil, salt, and black pepper to form a paste.

  2. 2

    Season the Steaks

    Rub the porcini herb mixture onto the filet mignon steaks and let them marinate at room temperature for 30 minutes.

Green Peppercorn Chianti Demi

  1. 3

    Make the Demi Glaze

    In a saucepan, sauté the shallots in butter until soft. Add Chianti wine and reduce by half. Stir in beef stock and green peppercorns, simmer until thickened, then whisk in remaining butter.

Yukon Gold Potatoes

  1. 4

    Prepare the Potatoes

    Boil the Yukon Gold potatoes until tender, then drain. Mash with butter, cream, salt, and pepper until creamy and smooth.

Seasonal Vegetables

  1. 5

    Sauté the Vegetables

    Toss the seasonal vegetables with olive oil, salt, and black pepper. Sauté in a hot pan until tender-crisp.

Crisp Onion Straws

  1. 6

    Fry the Onion Straws

    Dredge thinly sliced onions in a mixture of flour, cornstarch, and salt. Deep fry in hot oil until golden brown and crispy. Drain on paper towels.

Cooking the Filet Mignon

  1. 7

    Cook the Steaks

    Preheat the grill or a skillet over high heat. Sear the filet mignon on both sides for about 4-5 minutes for medium-rare. Let rest for a few minutes before serving.

More from Orso