Restaurants›The Henry›8oz Filet Mignon* Recipe

8oz Filet Mignon* Recipe

Inspired by The Henry
Time1h
Serves2

horseradish au gratin, grilled asparagus and snap pea, wild mushroom, cipollini onion, burgundy sauce

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Ingredients

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Filet Mignon with Horseradish Au Gratin, Grilled Asparagus, and Burgundy Sauce

Method

Preparation and Cooking

1

Prepare the Horseradish Au Gratin

In a saucepan, combine heavy cream and horseradish sauce and bring to a simmer. Stir in the grated Gruyere cheese until melted. Pour into a baking dish, and set aside.

2

Cook the Filet Mignon

Season the filet mignon with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the filets for 4-5 minutes on each side for medium-rare, then set aside to rest.

3

Grill the Vegetables

In the same skillet, add butter and sauté garlic for about 1 minute. Add asparagus and snap peas, cooking until tender. Remove and keep warm.

4

Prepare the Burgundy Sauce

In the same skillet, add cipollini onions and wild mushrooms, cooking until softened. Pour in the burgundy wine and thyme, reduce the sauce by half, and season with salt and pepper to taste.

5

Bake the Au Gratin

Preheat the oven to 400°F (200°C). Pour the creamy mixture into the oven and bake for 15-20 minutes until golden brown and bubbly.

6

Plate the Dish

On a plate, place the filet mignon, add the grilled asparagus and snap peas, top with the burgundy sauce, and serve alongside the horseradish au gratin.