Jul 17 2026
Restaurants›Pane Vino On The River›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Pane Vino On The River
Time1h
Serves2

Asparagus, mashed potatoes, and truffle cream

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

Asparagus

Mashed Potatoes

Truffle Cream

Method

Filet Mignon

  1. 1

    Prepare the Steaks

    Season the filet mignon steaks with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat.

  2. 2

    Cook the Steaks

    Sear the steaks for 4-5 minutes on each side for medium-rare, adjusting time for preferred doneness. Remove from heat and let rest.

Asparagus

  1. 3

    Prepare the Asparagus

    Trim the ends of the asparagus and toss with olive oil, salt, and pepper.

  2. 4

    Cook the Asparagus

    Grill or roast asparagus at 400°F (200°C) for 10-12 minutes until tender.

Mashed Potatoes

  1. 5

    Cook the Potatoes

    Peel and chop potatoes, then boil in salted water until fork-tender, about 15-20 minutes.

  2. 6

    Mash and Season

    Drain and return to pot. Add butter and cream, then mash until smooth. Season with salt and pepper.

Truffle Cream

  1. 7

    Prepare the Cream

    In a saucepan, heat heavy cream over medium heat until gently simmering. Stir in truffle oil, salt, and pepper.

  2. 8

    Thicken the Cream

    Simmer gently for about 5 minutes until slightly thickened, then remove from heat.

More from Pane Vino On The River