Jul 13 2026
Restaurants›Roy's Waikiki›8 Oz Filet Mignon Recipe

8 Oz Filet Mignon Recipe

Inspired by Roy's Waikiki
Time1h
Serves2

Fondant Potatoes | Asparagus | Bacon Marmalade | Demi

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Ingredients

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Filet Mignon

Fondant Potatoes

Asparagus

Bacon Marmalade

Demi

Method

Filet Mignon

  1. 1

    Sear the Filet Mignon

    Heat olive oil in a skillet over medium-high heat. Season the filet mignon with salt and black pepper. Sear the filet for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Let it rest while you prepare the sides.

Fondant Potatoes

  1. 2

    Prepare Fondant Potatoes

    Peel and cut the Yukon Gold potatoes into cylindrical shapes. In a pan, melt butter over medium heat and add the potatoes. Sear on all sides until golden. Add garlic, thyme, and vegetable stock, then cover and simmer for 20-25 minutes until tender.

Asparagus

  1. 3

    Roast the Asparagus

    Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 12-15 minutes, until tender and slightly crispy.

Bacon Marmalade

  1. 4

    Make Bacon Marmalade

    Cook the bacon in a skillet until crispy. Remove and chop finely. In the same skillet, add chopped onion and cook until soft. Add brown sugar, maple syrup, apple cider vinegar, and black pepper. Stir in the chopped bacon and simmer for 10 minutes, then remove from heat.

Demi

  1. 5

    Prepare the Demi

    In a saucepan, combine beef stock, red wine, and chopped shallots. Bring to a boil and reduce to a simmer for about 30 minutes until reduced by half. Whisk in butter and thyme before serving.

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