Filet Mignon Recipe

Prepare the Potatoes

Preheat your oven to 400°F (200°C). Wash and scrub the fingerling potatoes, then cut them in half lengthwise. Toss them in a bowl with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, or until golden brown and tender.

Cook the Bacon

In a skillet over medium heat, cook the bacon slices until crispy. Remove from skillet and place on paper towels to drain. Leave about 1 tablespoon of bacon fat in the skillet for cooking the mushrooms.

Sauté the Mushrooms

In the same skillet with the bacon fat, add the minced garlic and cook for about 30 seconds until fragrant. Add the sliced mushrooms, thyme, salt, and pepper. Sauté until the mushrooms are golden brown and tender, about 5-7 minutes. Set aside.

Cook the Filet Mignon

Season the filet mignon with salt and pepper on both sides. In a separate skillet, heat olive oil over high heat. Add the filet mignon and sear for about 3-4 minutes per side for medium-rare, or until your desired doneness is reached. Remove from heat and let rest for a few minutes.

Plate the Dish

On each plate, place the roasted fingerling potatoes, top with sautéed mushrooms, and place the filet mignon alongside. Drizzle demi-glace over the steak and garnish with crumbled bacon. Serve immediately.