8 Oz. Filet Mignon Recipe

Preparation and Cooking Steps

1. 1

   Prepare the Potatoes

   Peel and dice the Yukon Gold potatoes into uniform pieces. Place them in a pot of salted water and bring to a boil.

2. 2

   Cook the Potatoes

   Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes until tender. Drain and return to the pot.

3. 3

   Mash the Potatoes

   Add the unsalted butter and heavy cream to the drained potatoes. Mash until creamy and smooth. Season with salt and pepper to taste.

4. 4

   Prepare the Vegetables

   While the potatoes are cooking, trim the ends of the asparagus and carrots. Rinse them under cold water.

5. 5

   Blanch the Vegetables

   In a separate pot, bring water to a boil. Add the baby carrots and cook for 3-4 minutes. Add the asparagus and cook for an additional 2 minutes. Drain and immediately transfer to an ice bath to stop cooking.

6. 6

   Cook the Filet Mignon

   Season the 8 oz. filet mignon with salt and black pepper on both sides. Heat the olive oil in a skillet over medium-high heat. When hot, add the filet and sear for 4-5 minutes on each side for medium-rare, or adjust according to your preferred doneness.

7. 7

   Rest the Steak

   Remove the filet mignon from the skillet and let it rest for 5 minutes to allow juices to redistribute.

8. 8

   Prepare the Demi-Glace

   In the same skillet, add the demi-glace and heat over medium heat, scraping up any bits from the bottom of the pan. Let it simmer for 2-3 minutes.

9. 9

   Plate the Dish

   On a large plate, scoop a generous portion of mashed Yukon Gold potatoes. Place the filet mignon next to the potatoes. Arrange the blanched baby carrots and asparagus around the plate. Drizzle the warm demi-glace over the steak and garnish with fresh parsley.