mashed potatoes, seasonal vegetables, red wine sauce, black truffle butter

Season the Angus filet mignon steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes on each side for medium-rare, or to your desired doneness.

Sear the Steaks

Remove the steaks from the skillet and let them rest on a plate covered with foil for about 5 minutes.

Rest the Steaks

Peel and cube the Yukon Gold potatoes. Boil them in salted water until tender, about 15-20 minutes.

Prepare the Potatoes

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

Mash the Potatoes

In a separate skillet, heat olive oil over medium heat. Add asparagus and carrots, season with salt and pepper, and sauté for about 5-7 minutes until tender.

Sauté the Vegetables

In the same skillet used for the steak, add shallots and sauté until translucent. Pour in the red wine and beef stock, scraping the bottom of the pan. Simmer until reduced by half, about 10 minutes.

Prepare the Sauce

Whisk in butter, and season with salt and pepper to taste. Remove from heat.

Finish the Sauce

In a bowl, mix together butter, black truffle oil, and salt. Shape into a log and refrigerate until firm.

Combine Ingredients

Angus filet mignon steaks

Salt

Black pepper

Olive oil

Yukon Gold potatoes

Butter

Heavy cream

Asparagus

Carrots

Red wine

Beef stock

Shallots

Black truffle oil

Angus Filet Mignon

Make Angus Filet Mignon Recipe in just 1h . mashed potatoes, seasonal vegetables, red wine sauce, black truffle butter

Angus Filet Mignon Recipe

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