Spinach, mashed potatoes, red wine bordelaise

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.

Prepare steaks

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

Season

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.

Preheat 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.

Grill

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).

Rest and finish

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).

Reduce wine

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.

Add demi-glace

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.

Mount with butter & season

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.

Cook potatoes & garlic

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

Warm dairy

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.

Mash

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

Finish

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.

Sauté garlic

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.

Wilt spinach

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.

Angus filet mignon (center-cut)

Kosher salt

Freshly ground black pepper

Olive oil

Unsalted butter (for finishing)

Dry red wine (Bordeaux or Cabernet)

Beef demi-glace (or good beef stock)

Shallots, finely minced

Fresh thyme sprigs

Bay leaf

Cold unsalted butter (cubed)

Vegetable oil

Salt

Black pepper

Russet potatoes, peeled and cut into 1-inch cubes

Garlic cloves, peeled

Whole milk

Heavy cream

Unsalted butter

Baby spinach (packed)

Garlic, thinly sliced

Lemon juice (optional)

Grilled Angus Filet Mignon

Make Grilled Angus Filet Mignon Recipe in just 1h 15m. Spinach, mashed potatoes, red wine bordelaise

Grilled Angus Filet Mignon Recipe

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