Jul 14 2026
Restaurants›Tutti Pazzi›Filet Mignon Medallions Recipe

Filet Mignon Medallions Recipe

Inspired by Tutti Pazzi
Time1h
Serves4

Mashed Potatoes, French Beans, Brandy Cream Sauce

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Ingredients

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Filet Mignon Medallions

Mashed Potatoes

French Beans

Brandy Cream Sauce

Method

Filet Mignon Medallions

  1. 1

    Prepare the Filet Mignon

    Season the filet mignon pieces with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat.

  2. 2

    Sear the Medallions

    Add the filet mignon to the skillet and sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Add butter during the last minute of cooking for extra flavor.

  3. 3

    Rest the Meat

    Remove the medallions from the skillet and let them rest on a plate while you prepare the sauce.

Mashed Potatoes

  1. 4

    Boil the Potatoes

    Peel and cut the potatoes into quarters. Place them in a large pot, cover with water, and add salt. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 5

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

French Beans

  1. 6

    Prepare the Beans

    Trim the ends of the French beans and rinse them under cold water. Heat olive oil in a skillet over medium heat.

  2. 7

    Sauté the Beans

    Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add the French beans and sauté for about 5-7 minutes until tender-crisp. Season with salt.

Brandy Cream Sauce

  1. 8

    Make the Sauce

    In the same skillet used for the filet, pour in the brandy and let it simmer for 1-2 minutes to reduce slightly.

  2. 9

    Add Cream and Broth

    Stir in the heavy cream and beef broth. Let the mixture simmer for about 5 minutes until it thickens slightly. Season with salt and black pepper to taste.

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