Jul 13 2026
Restaurants›Tavern On Clark›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Tavern On Clark
Time1h
Serves2

7 oz. grilled to your liking. Served on top of a grilled Portabella Mushroom in a Demi Glace Sauce with Roasted Parmesan Potatoes.

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Ingredients

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Filet Mignon

Grilled Portabella Mushroom

Demi Glace Sauce

Roasted Parmesan Potatoes

Method

Filet Mignon Preparation

  1. 1

    Season the Steak

    Pat the filet mignon dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Grill the Steak

    Heat olive oil in a grill pan over medium-high heat. Add the filet mignon and grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest.

Grilled Portabella Mushroom Preparation

  1. 3

    Prepare the Mushroom

    Remove the stem and gills from the portabella mushroom. Mince the garlic.

  2. 4

    Marinate and Grill

    In a bowl, mix garlic, balsamic vinegar, salt, and black pepper. Brush this mixture onto the mushroom and let it sit for 10 minutes. Grill the mushroom over medium heat for about 4-5 minutes on each side until tender.

Demi Glace Sauce Preparation

  1. 5

    Sauté Shallots

    In a saucepan, melt butter over medium heat. Add finely chopped shallot and sauté until translucent.

  2. 6

    Make the Sauce

    Pour in the red wine and beef stock, then add thyme. Bring to a simmer and reduce the sauce by half, stirring occasionally. Season with salt and pepper to taste.

Roasted Parmesan Potatoes Preparation

  1. 7

    Prepare the Potatoes

    Preheat the oven to 400°F (200°C). Cut baby potatoes in half and place them in a bowl.

  2. 8

    Season and Roast

    Add olive oil, parmesan cheese, garlic powder, salt, and black pepper to the potatoes. Toss until evenly coated. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

Plating

  1. 9

    Assemble the Dish

    Place the grilled portabella mushroom on a plate. Top it with the grilled filet mignon. Drizzle the demi-glace sauce over the steak and serve with roasted parmesan potatoes on the side.

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