1855 Filet Mignon (gf) Recipe

Cooking Instructions

1. 1

   Prepare the Dauphinoise Potatoes

   Preheat the oven to 375°F (190°C). Thinly slice the potatoes and layer them in a baking dish. In a saucepan, heat the heavy cream with minced garlic, nutmeg, salt, and pepper. Pour over the potatoes and top with all the cheeses. Bake for 45-50 minutes until golden and bubbly.

2. 2

   Cook the Filet Mignon

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

3. 3

   Prepare the Asparagus

   Blanch the jumbo asparagus in boiling salted water for 3-4 minutes until tender. Plunge into ice water to stop cooking, then drain.

4. 4

   Make the Bearnaise Sauce

   In a saucepan, combine white wine vinegar, shallots, and fresh tarragon. Cook until reduced. In a bowl, whisk egg yolks and add the reduced mixture gradually. Melt butter and slowly whisk into the egg mixture until thickened. Season with salt and pepper.

5. 5

   Plate the Dish

   On a plate, arrange the filet mignon, serve alongside dauphinoise potatoes and asparagus. Drizzle bearnaise sauce over the steak.