Jul 14 2026
Restaurants›River & Rye›6 Oz Filet Recipe

6 Oz Filet Recipe

Inspired by River & Rye
Time45m
Serves2

Mashed potatoes, asparagus

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Ingredients

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Filet Mignon

Mashed Potatoes

Asparagus

Method

Filet Mignon

  1. 1

    Prepare the Filet

    Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

  2. 2

    Season the Steak

    Pat the steak dry with paper towels and season both sides generously with salt and black pepper.

  3. 3

    Sear the Steak

    In a skillet, heat olive oil over medium-high heat. Once hot, add the filet mignon and sear for 4-5 minutes on each side for medium-rare. Add butter in the last minute for flavor.

  4. 4

    Rest the Steak

    Remove the steak from the skillet and let it rest for about 5 minutes before slicing.

Mashed Potatoes

  1. 5

    Prepare the Potatoes

    Peel and chop the potatoes into even-sized pieces. Rinse them under cold water.

  2. 6

    Boil the Potatoes

    Place the chopped potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes or until fork-tender.

  3. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Asparagus

  1. 8

    Prepare the Asparagus

    Trim the tough ends of the asparagus and rinse them under cold water.

  2. 9

    Cook the Asparagus

    In a skillet, heat olive oil over medium heat. Add the asparagus and season with salt and black pepper. Sauté for about 5-7 minutes until tender-crisp.

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