Twin Filet Mignon Recipe
Asparagus tortelloni, mushroom marsala sauce, bread crumbs, chives
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Ingredients
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Main Ingredients
Topping Ingredients
Method
Preparing the Filet Mignon
Season the Filet Mignon
Remove the filet mignon from the refrigerator and allow to sit at room temperature for about 20 minutes. Season both sides generously with salt and black pepper.
Sear the Filet Mignon
Heat a skillet over medium-high heat and add olive oil. Once hot, carefully place the filet mignon in the skillet. Sear for about 4-5 minutes on each side for medium-rare. Use a meat thermometer to check for an internal temperature of 130°F (54°C).
Rest the Filet Mignon
Remove the filet mignon from the skillet and transfer to a plate. Cover loosely with aluminum foil and let rest for about 5 minutes.
Cooking the Asparagus Tortelloni
Boil Water
In a large pot, bring salted water to a boil.
Cook the Tortelloni
Once the water is boiling, add the asparagus tortelloni and cook according to package instructions, usually around 3-4 minutes or until they float to the top.
Drain the Tortelloni
Once cooked, drain the tortelloni in a colander and set aside.
Making the Mushroom Marsala Sauce
Assembling the Dish
Combine the Ingredients
On each plate, place a portion of the cooked asparagus tortelloni. Top with the seared filet mignon and drizzle the warm mushroom marsala sauce over the top.
Add Toppings
Sprinkle the bread crumbs over the filet mignon and tortelloni, and finish with chopped chives for garnish.