Jul 14 2026
Restaurants›Via Italian Table›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Via Italian Table
Time1h
Serves2

8 oz. filet over roasted garlic and Parmesan mashed potatoes, roasted asparagus, topped with a red wine-mushroom demi glace and bleu cheese crumbles

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Ingredients

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Filet Mignon

Garlic and Parmesan Mashed Potatoes

Roasted Asparagus

Red Wine-Mushroom Demi Glace

Bleu Cheese Crumbles

Method

Filet Mignon

  1. 1

    Prepare the Filet

    Season the filet mignon with salt and black pepper on both sides.

  2. 2

    Sear the Filet

    In a medium skillet, heat olive oil over medium-high heat. Add the filet mignon and sear for 3-4 minutes on each side for medium-rare. Adjust time if a different doneness is desired.

  3. 3

    Rest the Filet

    Remove the filet from the skillet and let it rest for 5 minutes before slicing.

Garlic and Parmesan Mashed Potatoes

  1. 4

    Boil the Potatoes

    Peel and chop the potatoes into uniform pieces. Boil in salted water until fork-tender, about 15-20 minutes.

  2. 5

    Prepare Roasted Garlic

    While the potatoes are boiling, roast the garlic cloves in the oven. Wrap in foil and roast at 400°F for 20-25 minutes until soft.

  3. 6

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add roasted garlic, butter, and milk. Mash until smooth.

  4. 7

    Add Parmesan

    Stir in the Parmesan cheese until well combined. Season with salt and pepper to taste.

Roasted Asparagus

  1. 8

    Prepare the Asparagus

    Preheat the oven to 425°F. Trim the tough ends of the asparagus.

  2. 9

    Season and Roast

    Toss the asparagus with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 12-15 minutes until tender.

Red Wine-Mushroom Demi Glace

  1. 10

    Sauté Shallots and Mushrooms

    In the same skillet used for the filet, melt butter over medium heat. Add shallots and mushrooms, cooking until softened.

  2. 11

    Add Wine and Broth

    Pour in the red wine and beef broth. Bring to a boil, then reduce to a simmer, allowing to reduce by half, about 10-15 minutes.

  3. 12

    Finish the Sauce

    Season with salt and pepper to taste, then remove from heat.

Assembly

  1. 13

    Plate the Dish

    On a plate, place a generous scoop of garlic and Parmesan mashed potatoes. Top with the filet mignon, followed by the roasted asparagus.

  2. 14

    Add the Sauce

    Drizzle the red wine-mushroom demi glace over the filet and garnish with bleu cheese crumbles before serving.

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