Grilled Angus Filet Mignon Recipe

Prepare steaks

Remove filets from refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes before cooking to ensure even cooking.

Season

Rub each filet with olive oil, then season generously on all sides with kosher salt and freshly ground black pepper.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500°F/260°C) or heat a cast-iron skillet over medium-high until smoking lightly.

Grill

Place filets over direct high heat and sear 2–3 minutes per side for medium-rare (internal temp 125–130°F/52–54°C). For thicker steaks (1.5–2 in), sear 3–4 minutes per side and move to indirect heat to finish. Use an instant-read thermometer for accuracy.

Rest and finish

Remove steaks from grill and transfer to a warm plate. Top each with 1/2 tablespoon unsalted butter and tent loosely with foil. Rest 5–7 minutes (carryover will bring to desired doneness).

Reduce wine

While steaks rest, heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add the red wine, thyme sprigs, and bay leaf. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (about 10–12 minutes).

Add demi-glace

Add beef demi-glace (or concentrated beef stock) to the reduced wine. Simmer gently until sauce coats the back of a spoon, about 3–5 minutes. Remove thyme and bay leaf.

Mount with butter & season

Off the heat, whisk in cold cubed butter a little at a time to emulsify the sauce and produce a glossy finish. Season with salt and pepper to taste. Keep warm (low heat) until ready to serve.

Cook potatoes & garlic

Place peeled, cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes.

Warm dairy

While potatoes cook, gently warm milk, heavy cream, and butter together in a small saucepan until butter melts. Do not boil.

Mash

Drain potatoes and garlic well and return to the pot. Mash with a potato masher or ricer until mostly smooth. Gradually add warmed milk/cream/butter mixture until desired creaminess is reached. Season with 1 teaspoon salt and 1/2 teaspoon pepper, adjust to taste.

Finish

Keep covered and warm until plating. If too thick, loosen with a tablespoon or two of warm milk.

Sauté garlic

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced garlic and cook until fragrant and just starting to color, about 30–45 seconds. Watch carefully to avoid burning.

Wilt spinach

Add the baby spinach in batches, stirring to wilt each addition. This should take 2–3 minutes total. When wilted, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lemon juice (if using). Toss to combine and remove from heat.

Spoon a generous portion of garlic mashed potatoes onto each plate. Place a rested filet mignon beside the potatoes. Arrange a small mound of sautéed spinach alongside.

Spoon 2–3 tablespoons of warm red wine bordelaise over each filet (or serve on the side). Serve immediately.