Jul 14 2026
Restaurants›Redcoat Tavern›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Redcoat Tavern
Time50m
Serves4

garlic-mashed potatoes

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Ingredients

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Beef

Garlic‑Mashed Potatoes

Method

Beef

  1. 1

    Bring steaks to room temperature and season

    Remove the filet mignon from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season all over with kosher salt and freshly ground black pepper, pressing gently so it adheres.

  2. 2

    Preheat skillet

    Place a heavy cast-iron skillet or stainless steel pan over medium-high heat and let it get very hot, about 5 minutes. Add 2 tablespoons olive oil and swirl to coat.

  3. 3

    Sear steaks

    Add the steaks to the hot pan without crowding. Sear undisturbed for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C) before resting; adjust time for thickness.

  4. 4

    Baste with butter and aromatics

    Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and pan juices for 1–2 minutes to finish cooking and flavor the meat.

  5. 5

    Rest steaks

    Transfer steaks to a cutting board or plate and loosely tent with foil. Rest for 5–8 minutes to allow juices to redistribute. While resting, the internal temperature will rise ~5°F.

Garlic‑Mashed Potatoes

  1. 6

    Cook garlic

    Place the whole garlic cloves in a small saucepan and cover with milk (from the potato milk measurement). Gently heat over low until milk is warm and garlic softens and mellows, about 8–10 minutes. Do not boil. Keep warm.

  2. 7

    Boil potatoes

    Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, 12–15 minutes.

  3. 8

    Drain and dry potatoes

    Drain the potatoes thoroughly in a colander. Return them to the hot pot and place over low heat for 1–2 minutes, shaking the pot occasionally to evaporate excess moisture; this yields fluffier mashed potatoes.

  4. 9

    Warm milk and mash

    Add the warmed milk and softened garlic (press or mash the garlic into the milk/potatoes) plus 4 tablespoons unsalted butter to the potatoes. Use a potato masher or ricer to mash until smooth but still slightly textured, about 1–2 minutes.

  5. 10

    Finish and season

    Stir in 2 tablespoons sour cream, the remaining 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Adjust seasoning to taste. If potatoes are too stiff, add up to 2–4 tablespoons additional warm milk and mix until desired creaminess is reached.

  6. 11

    Garnish

    Transfer mashed potatoes to a serving bowl, dot with a small pat of butter if desired, and sprinkle with finely chopped chives. Serve hot alongside the rested filet mignon.

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