Jul 14 2026
Restaurants›The Bistro›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by The Bistro
Time1h
Serves2

8 oz filet topped with rosemary stout sauce, over broccolini and mashed potatoes

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Ingredients

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Filet Mignon

Rosemary Stout Sauce

Mashed Potatoes

Broccolini

Method

Filet Mignon

  1. 1

    Prepare the Filet

    Season the filet mignon with salt and black pepper on both sides.

  2. 2

    Sear the Steak

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

  3. 3

    Rest the Steak

    Remove the filet from the skillet and let it rest for 5 minutes before slicing.

Rosemary Stout Sauce

  1. 4

    Sauté Shallots

    In the same skillet used for the steak, add the chopped shallot and sauté for 2-3 minutes until translucent.

  2. 5

    Add Stout and Broth

    Pour in the stout beer and bring to a simmer. Add beef broth and Worcestershire sauce, stirring to combine.

  3. 6

    Add Herbs and Reduce

    Add fresh rosemary and thyme. Allow the sauce to simmer for about 10-15 minutes until reduced by half.

  4. 7

    Finish the Sauce

    Stir in butter until melted and the sauce is smooth. Season with salt and pepper to taste.

Mashed Potatoes

  1. 8

    Cook the Potatoes

    Place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 9

    Mash the Potatoes

    Drain the potatoes and return to the pot. Add butter and milk, then mash until smooth. Season with salt to taste.

Broccolini

  1. 10

    Blanch the Broccolini

    In a pot of boiling water, add the trimmed broccolini and cook for 2-3 minutes until bright green. Drain and set aside.

  2. 11

    Sauté the Broccolini

    In a skillet, heat olive oil over medium heat. Add the blanched broccolini and sauté for an additional 3-4 minutes. Season with salt to taste.

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