Jul 14 2026
Restaurants›The Firehouse Restaurant›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by The Firehouse Restaurant
Time1h
Serves2

Marble potato & Brussels sprouts hash, Humboldt Fog goat cheese crème, horseradish gremolata, demi-glaze

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Ingredients

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Filet Mignon

Marble Potato & Brussels Sprouts Hash

Humboldt Fog Goat Cheese Crème

Horseradish Gremolata

Demi-Glaze

Method

Filet Mignon

  1. 1

    Prepare the Filet

    Season the filet mignon steaks with salt and black pepper on both sides. In a skillet, heat olive oil over medium-high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Marble Potato & Brussels Sprouts Hash

  1. 2

    Cook the Hash

    In the same skillet, add butter and melt over medium heat. Add diced marble potatoes and sauté for about 10 minutes until they start to soften. Add halved Brussels sprouts, minced garlic, salt, and pepper. Cook for an additional 5-7 minutes until the vegetables are golden and tender.

Humboldt Fog Goat Cheese Crème

  1. 3

    Make the Cheese Crème

    In a small saucepan, heat heavy cream over low heat. Crumble in the Humboldt Fog goat cheese and stir until melted. Add lemon juice and stir to combine. Keep warm.

Horseradish Gremolata

  1. 4

    Prepare the Gremolata

    In a bowl, combine grated horseradish, chopped parsley, minced garlic, lemon zest, salt, and black pepper. Mix well and set aside.

Demi-Glaze

  1. 5

    Make the Demi-Glaze

    In a saucepan, combine beef stock, red wine, and minced shallots. Bring to a boil, then reduce heat and let simmer until reduced by half, about 15-20 minutes. Stir in butter and season with salt and pepper.

Assembly

  1. 6

    Plate the Dish

    On each plate, place a portion of the potato and Brussels sprouts hash. Top with a filet mignon steak, drizzle with demi-glaze, and finish with a dollop of goat cheese crème and a sprinkle of horseradish gremolata.

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