Filet Mignon* - 8oz. Recipe

Prepare the Steak

Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking.

Season the Steaks

Pat the steaks dry with paper towels, then season both sides generously with salt and black pepper.

Sear the Steaks

In a heavy skillet, heat the olive oil over medium-high heat until hot. Add the filet mignon steaks and sear them for about 3-4 minutes on each side for medium-rare, or longer if desired.

Rest the Steaks

Remove the steaks from the skillet and let them rest for at least 5 minutes before serving.

Prepare the Potatoes

Peel and chop the russet potatoes into quarters. Place them in a large pot and cover with cold water.

Cook the Potatoes

Bring the pot to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes.

Mash the Potatoes

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

Prepare the Asparagus

Wash the asparagus spears and trim the tough ends.

Season the Asparagus

In a bowl, toss the asparagus with olive oil, salt, and black pepper until evenly coated.

Char the Asparagus

Heat a grill pan over high heat. Add the asparagus and cook for about 2-3 minutes, turning occasionally until they are charred and tender.