Restaurants›The Firehouse Restaurant›Young Patrons Menu - Filet Mignon Recipe

Young Patrons Menu - Filet Mignon Recipe

Inspired by The Firehouse Restaurant
Time1h 30m
Serves4

Double-butter mashed potatoes, honey-infused brown butter heirloom carrots, demi-glace

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Frequently paired with

The best thing to pair and share with Young Patrons Menu - Filet Mignon

Selected to pour

Bossman Lager

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

light-bodied · malt-forward · crisp

Open pairing →

Ingredients

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Filet Mignon

Double-Butter Mashed Potatoes

Honey-Infused Brown Butter Heirloom Carrots

Demi-Glace

Method

Filet Mignon

1

Cook the Steaks

Season the filet mignon steaks with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare. Add butter and rosemary to the skillet and baste the steaks for an additional 1-2 minutes.

Double-Butter Mashed Potatoes

2

Prepare the Potatoes

Peel and cube the russet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and heavy cream, then mash until smooth. Season with salt and black pepper to taste.

Honey-Infused Brown Butter Heirloom Carrots

3

Cook the Carrots

Trim and peel the heirloom carrots. In a skillet, melt the butter over medium heat until browned. Add the carrots and honey, tossing to coat. Cook for 10-12 minutes until tender. Season with salt and black pepper to taste.

Demi-Glace

4

Make the Demi-Glace

In a saucepan, combine beef stock, red wine, chopped shallots, and thyme. Simmer for about 30-40 minutes until reduced by half. Season with salt and black pepper to taste.

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