Filet Mignon* Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat your oven to 400°F (200°C). Wash and halve the fingerling potatoes, then toss them in 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.

2. 2

   Cook the Bacon

   In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.

3. 3

   Sauté the Mushrooms

   In the same skillet, add the minced garlic and mushrooms. Sauté until the mushrooms are browned and tender, about 5-7 minutes. Season with salt and pepper, then set aside.

4. 4

   Sear the Filet Mignon

   Pat the filet mignon dry with paper towels and season with salt and pepper. In a separate pan, heat 1 tablespoon of olive oil over high heat and sear the filets for 3-4 minutes on each side for medium-rare. Remove from the heat and let rest.

5. 5

   Blanch the Asparagus

   In a pot of boiling salted water, blanch the asparagus for about 2-3 minutes until bright green and tender-crisp. Drain and place in ice water to stop cooking.

6. 6

   Make the Smoky Bacon Jus

   In the skillet where you cooked the bacon, add the red wine and beef broth. Bring to a simmer and cook for 10 minutes until reduced. Stir in the crispy bacon.

7. 7

   Plate the Dish

   On each plate, arrange the roasted fingerling potatoes, sautéed mushrooms, and blanched asparagus. Place the filet mignon on top and drizzle with the smoky bacon jus. Garnish with pea tendrils.