Jul 13 2026
Restaurants›Schymik's Kitchen›Meat & Potatoes Recipe

Meat & Potatoes Recipe

Inspired by Schymik's Kitchen
Time45m
Serves2

8oz vff wagyu filet mignon, truffle cheddar whipped potato, pan seared shiitake mushroom

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Ingredients

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Meat

Whipped Potatoes

Mushrooms

Method

Prepare the Filet Mignon

  1. 1

    Season the Filet

    Season the 8 oz wagyu filet mignon generously with salt and black pepper on both sides.

  2. 2

    Sear the Filet

    In a skillet, heat olive oil over medium-high heat. Once hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from skillet and let rest for 5 minutes.

Make the Truffle Cheddar Whipped Potatoes

  1. 3

    Boil the Potatoes

    Peel and chop the russet potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

  2. 4

    Whip the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, and truffle oil. Mash until smooth and creamy. Fold in the truffle cheddar cheese until fully incorporated. Season with salt to taste.

Sauté the Shiitake Mushrooms

  1. 5

    Sauté the Mushrooms

    In the same skillet used for the filet, add butter and minced garlic. Sauté for about 1 minute until fragrant. Add the shiitake mushrooms, season with salt and pepper, and cook until tender and browned, about 5-7 minutes.

Plating

  1. 6

    Plate the Dish

    On a plate, create a bed of truffle cheddar whipped potatoes. Slice the filet mignon and place it on top. Arrange the sautéed shiitake mushrooms alongside the filet and potatoes. Serve hot.

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