Center Cut Filet Mignon* Recipe
7 oz, roasted asparagus, mashed potatoes, sauce béarnaise
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Ingredients
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Filet Mignon
Roasted Asparagus
Mashed Potatoes
Sauce Bérnaise
Method
Filet Mignon
- 1
Prepare and Cook the Filet Mignon
Preheat the oven to 400°F (200°C). Season the filet mignon with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Sear the filet for 2-3 minutes on each side until browned. Transfer the skillet to the oven and roast for 6-8 minutes for medium-rare. Let it rest for 5 minutes before serving.
Roasted Asparagus
- 2
Roast the Asparagus
While the filet is cooking, trim the ends of the asparagus and toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender.
Mashed Potatoes
- 3
Make Mashed Potatoes
Peel and chop the russet potatoes. Boil in salted water until tender. Drain and return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
Sauce Bérnaise
- 4
Prepare the Sauce Bérnaise
In a saucepan, combine white wine vinegar, shallots, and tarragon. Reduce over medium heat until syrupy. Strain and let cool slightly. Whisk egg yolks in a bowl and slowly add the butter while whisking until emulsified. Stir in the vinegar mixture, and season with salt and black pepper.