Jul 14 2026
Restaurants›The Botanist Social›Filet Medallions Recipe

Filet Medallions Recipe

Inspired by The Botanist Social
Time1h
Serves3

Three ounce medallions (3), sauteed onions, wine sauce, oyster mushroom, garlic mashed potatoes, broccolini

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Ingredients

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Main Ingredients

For the Garlic Mashed Potatoes

For the Wine Sauce

For the Sautéed Onions

Method

Prepare the Garlic Mashed Potatoes

  1. 1

    Cook the Potatoes

    Peel and chop the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.

  2. 2

    Mash the Potatoes

    Drain potatoes, return to pot, and mash with butter, minced garlic, milk, salt, and pepper until creamy.

Cook the Filet Medallions

  1. 3

    Sear the Filets

    Season the filet medallions with salt and pepper. Heat a skillet over medium-high heat with a bit of olive oil and sear the medallions for about 3-4 minutes on each side for medium-rare.

  2. 4

    Rest the Medallions

    Remove the medallions from the skillet and let them rest while you prepare the sauce.

Prepare the Wine Sauce

  1. 5

    Sauté Shallots

    In the same skillet, add 2 tablespoons of butter and sauté chopped shallots until translucent.

  2. 6

    Add Wine and Broth

    Pour in red wine and beef broth, scraping up any browned bits from the bottom. Simmer until reduced by half, then add thyme.

Sauté Onions and Cook Broccolini

  1. 7

    Sauté Onions

    In a separate pan, heat olive oil and sauté sliced onions until caramelized.

  2. 8

    Cook Broccolini

    Blanch broccolini in boiling water for 2-3 minutes, then transfer to ice water. Sauté briefly in olive oil before serving.

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