8oz Filet Mignon Recipe

Cooking Instructions

1. 1

   Prepare the Fingerling Potatoes

   Preheat your oven to 425°F (220°C). Toss the fingerling potatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes, until golden and crispy.

2. 2

   Cook the Broccolini

   In a pot of boiling water, blanch the broccolini for 2-3 minutes until bright green and tender. Drain and immediately transfer to an ice bath to stop the cooking. Drain again and set aside.

3. 3

   Sear the Filet Mignon

   Season the filet mignon with salt and black pepper. In a skillet, heat 1 tablespoon of olive oil over high heat. Add the filet and sear for 3-4 minutes on each side for medium-rare. Remove from the skillet and let rest.

4. 4

   Sauté the Mushrooms

   In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the garlic and mushrooms until they are golden brown, about 5-7 minutes. Season with salt and pepper and add fresh thyme.

5. 5

   Make the Red Wine Reduction

   Add the red wine and beef broth to the skillet, scraping up any brown bits from the bottom. Let it simmer on medium heat until reduced by half, about 10-12 minutes.

6. 6

   Plate the Dish

   On each plate, arrange the crispy fingerling potatoes, sautéed mushrooms, and broccolini. Slice the filet mignon and place it on top. Drizzle with the red wine reduction.