Filet Mignon Recipe
Recipe information
Make Filet Mignon in just 1h 30m. GF 7 oz bacon wrapped, twice baked potato, seasonal vegetables
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Ingredients
Steak
Twice-Baked Potato
Seasonal Vegetables
Finishing Sauce (optional)
Steak
1. Prep and wrap
Remove the filet mignon from the refrigerator 30 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season all over with Kosher salt and black pepper. Wrap one slice of bacon around the circumference of the filet, overlapping slightly; secure with a toothpick if necessary.
2. Sear
Preheat oven to 400°F (205°C). Heat an ovenproof skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Place bacon-wrapped filet in pan and sear 2 minutes without moving until a deep brown crust forms. Rotate and sear the opposite side 2 minutes. Sear the edges briefly to render bacon fat (about 30–45 seconds).
3. Roast and rest
Reduce heat to medium, add 1 tablespoon butter, crushed garlic clove, and thyme sprigs to the pan. Spoon butter over the steak for 30 seconds, then transfer the skillet to the preheated oven. Roast 6–8 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 8–10 minutes for medium. Remove skillet from oven, transfer steak to a cutting board, tent loosely with foil and rest 5–7 minutes. Remove toothpick(s) before serving.
Twice-Baked Potato
4. Bake the potato
Increase oven temperature to 400°F if not already. Scrub potato and dry. Pierce several times with a fork and place directly on the oven rack or on a baking tray. Bake 45–60 minutes until tender when pierced with a knife. (If cooking ahead, bake fully, cool slightly and proceed below.)
5. Scoop and mash
When potato is cool enough to handle, cut lengthwise and scoop out flesh into a bowl, leaving a 1/4-inch shell. Add 1 tablespoon butter, 2 tablespoons milk or half-and-half, 2 tablespoons sour cream, 2 tablespoons grated cheddar, 1 teaspoon chopped chives, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash until smooth and well combined.
6. Refill and finish
Pipe or spoon the mashed potato back into the potato shells, mounding slightly. Sprinkle with optional 1 tablespoon grated Parmesan. Place on a baking sheet and bake in the 400°F oven 12–15 minutes until heated through and top is lightly golden. For a browned top, finish under a broiler 1–2 minutes—watch carefully.
Seasonal Vegetables
7. Prepare and cook
Trim and clean 6 oz seasonal vegetables. For asparagus or broccolini: blanch in boiling salted water 1–2 minutes, then shock in ice water to preserve color. For baby carrots: boil or steam 4–6 minutes until just tender. Alternatively, sauté vegetables in a skillet over medium-high heat with 1 tablespoon butter or olive oil for 3–5 minutes until tender-crisp, seasoning with 1/4 tsp salt and 1/8 tsp pepper.
Finishing Sauce (optional)
9. Deglaze and reduce
After removing the skillet with steak, place the pan over medium heat (careful with hot handle). Add 1 tablespoon minced shallot and sauté 30–45 seconds in the remaining fat. Pour in 1/4 cup red wine (or 1/4 cup beef stock) to deglaze, scraping up browned bits with a wooden spoon. Add up to 1/4 cup beef stock if needed. Reduce by half, about 3–5 minutes.
10. Mount and season
Remove from heat and whisk in 1 tablespoon cold butter and 1/2 teaspoon stripped thyme to gloss the sauce. Season to taste with salt and pepper. Spoon sauce over rested steak when plating.
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