Jul 14 2026
Restaurants›The Coach House Restaurant›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by The Coach House Restaurant
Time1h
Serves2

8 oz. USDA Prime, Mashed Potatoes, Seasonal Veggies

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Protein

Mashed Potatoes

Seasonal Veggies

Method

Filet Mignon Preparation

  1. 1

    Prepare the Steak

    Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 30 minutes. Pat it dry with paper towels.

  2. 2

    Season the Steak

    Generously season both sides of the filet mignon with salt and black pepper.

  3. 3

    Cook the Steak

    Heat a skillet over high heat and add a little olive oil. Once hot, add the filet mignon. Cook for about 4-5 minutes on each side for medium-rare, adjusting time to your preference. Use a meat thermometer to check the internal temperature (130-135°F for medium-rare).

  4. 4

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Mashed Potatoes Preparation

  1. 5

    Cook the Potatoes

    Peel and chop the russet potatoes into quarters. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 6

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Seasonal Veggies Preparation

  1. 7

    Prepare the Veggies

    Wash and trim the asparagus. Peel and slice the carrots into thin rounds.

  2. 8

    Sauté the Veggies

    Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute. Add asparagus and carrots, season with salt and black pepper, and sauté for 5-7 minutes until tender.

More from The Coach House Restaurant