Jul 17 2026
Restaurants›The Roosevelt Room›8 Oz. Prime Filet Mignon Bordelaise Recipe

8 Oz. Prime Filet Mignon Bordelaise Recipe

Inspired by The Roosevelt Room
Time1h 30m
Serves2

Yukon Gold Fondant Potatoes, Roasted Cauliflower, Shallot Marmalade, Crispy Blue Cheese, Frites

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Ingredients

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Filet Mignon

Bordelaise Sauce

Yukon Gold Fondant Potatoes

Roasted Cauliflower

Shallot Marmalade

Crispy Blue Cheese

Frites

Method

Filet Mignon Preparation

  1. 1

    Sear the Filet

    Season the filet mignon with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the filet for 4-5 minutes on each side for medium-rare. Remove and let rest.

Bordelaise Sauce

  1. 2

    Make the Sauce

    In the same skillet, add shallots and sauté until translucent. Add red wine and reduce by half. Add beef stock and thyme, simmer for 10 minutes. Stir in butter and adjust seasoning.

Yukon Gold Fondant Potatoes

  1. 3

    Prepare the Potatoes

    Peel and cut the Yukon Gold potatoes into rounds. In a saucepan, melt butter, add potatoes, and sauté until golden. Add chicken stock, salt, and pepper. Cover and simmer until tender.

Roasted Cauliflower

  1. 4

    Roast the Cauliflower

    Preheat the oven to 425°F (220°C). Cut cauliflower into florets, toss with olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.

Shallot Marmalade

  1. 5

    Prepare the Marmalade

    In a skillet, melt butter, add chopped shallots and sugar, cook until caramelized. Add balsamic vinegar and simmer until thickened.

Crispy Blue Cheese

  1. 6

    Make the Crispy Blue Cheese

    In a bowl, combine blue cheese and panko breadcrumbs. Melt butter in a skillet, add the mixture, and cook until golden and crispy.

Frites

  1. 7

    Fry the Potatoes

    Cut russet potatoes into fries. Heat oil in a deep fryer or pot. Fry potatoes until golden and crispy. Drain and season with salt.

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