Jul 14 2026
Restaurants›Revivalist›Filet Recipe

Filet Recipe

Inspired by Revivalist
Time1h
Serves2

Rosemary Marbled Potato, Molasses Sage Carrot, Rich Demi

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Ingredients

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Filet

Rosemary Marbled Potato

Molasses Sage Carrot

Rich Demi Glace

Method

Preparing the Filet

  1. 1

    Sear the Filet

    Season the filet mignon with salt, black pepper, and fresh rosemary. Heat olive oil in a skillet over medium-high heat. Sear the filet for about 4-5 minutes on each side for medium-rare, or to your desired doneness.

Preparing the Rosemary Marbled Potato

  1. 2

    Roast the Potatoes

    Preheat the oven to 400°F (200°C). Halve the baby potatoes and toss them with olive oil, rosemary, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

Preparing the Molasses Sage Carrot

  1. 3

    Glaze the Carrots

    Peel and cut the carrots into sticks. In a pan, melt butter over medium heat, add the carrots, and sauté for about 5 minutes. Stir in molasses, fresh sage, salt, and black pepper. Cook until the carrots are tender and glazed, about 10 minutes.

Preparing the Rich Demi Glace

  1. 4

    Make the Demi Glace

    In a saucepan, combine beef stock and red wine. Bring to a boil, then reduce the heat and simmer until reduced by half, about 20 minutes. Stir in butter, thyme, salt, and black pepper before serving.

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