Torched Filet Recipe

Prepare the Filet

Season the filet mignon with salt, black pepper, and fresh rosemary. Rub the olive oil over the filets to ensure even seasoning.

Sear the Filet

Heat a skillet over medium-high heat. Once hot, add the filets and sear for about 4-5 minutes on each side for medium-rare. Use a kitchen torch to give the filets a final touch of char on the outside.

Prepare the Potatoes

Preheat your oven to 425°F (220°C). Wash and cut the rainbow potatoes into quarters.

Season and Roast

In a bowl, toss the potatoes with olive oil, garlic powder, salt, and black pepper. Spread them on a baking sheet and roast in the preheated oven for 25-30 minutes or until golden and tender.

Garnish

Once roasted, remove from the oven and toss with fresh parsley before serving.

Sauté the Mushrooms

In a skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add Mushrooms

Add the assorted wild mushrooms to the skillet, season with salt and black pepper, and cook for about 5-7 minutes until they are tender and browned.

Prepare Shallots

Dredge the thinly sliced shallots in flour, coating them evenly.

Fry Shallots

In a deep skillet, heat vegetable oil over medium heat. Once hot, add the floured shallots and fry until golden brown. Remove and drain on paper towels.

Prepare Reduction

In a saucepan, combine red wine and beef stock. Bring to a simmer over medium heat.

Cook Down

Let the mixture reduce by half, about 15-20 minutes. Stir in butter and season with salt and black pepper to taste.