Jul 14 2026
Restaurants›Vertical Detroit›Filet Recipe

Filet Recipe

Inspired by Vertical Detroit
Time1h
Serves2

Robuchon Potatoes / Sautéed Spinach / Demi-Glace

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Ingredients

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Filet

Robuchon Potatoes

Sautéed Spinach

Demi-Glace

Method

Filet Preparation

  1. 1

    Sear the Filet

    Season the beef filet mignon with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the filets for 4-5 minutes on each side for medium-rare. Add butter during the last minute for flavor. Remove from heat and let rest.

Robuchon Potatoes Preparation

  1. 2

    Prepare the Potatoes

    Peel and cut Yukon Gold potatoes into quarters. Boil in salted water until tender, about 20 minutes. Drain and pass through a ricer. In a saucepan, combine heavy cream and butter, and heat until melted. Fold this mixture into the riced potatoes and season with salt.

Sautéed Spinach Preparation

  1. 3

    Sauté the Spinach

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.

Demi-Glace Preparation

  1. 4

    Make the Demi-Glace

    In a saucepan, combine beef stock, red wine, minced shallots, and thyme. Bring to a boil and reduce heat to simmer until reduced by half, about 20 minutes. Whisk in butter before serving.

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