Filet Mignon with Mashed Potatoes and Roasted Vegetables
Ingredients:
For the Filet Mignon:
2 filet mignon steaks (6-8 oz each)
1 tablespoon olive oil
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
2 cloves garlic, smashed
2 sprigs fresh thyme (optional)
For the Sauce:
1/2 cup red wine
1/2 cup beef broth
2 tablespoons unsalted butter
1 tablespoon heavy cream (optional)
Salt and freshly ground black pepper to taste
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/2 cup whole milk
4 tablespoons unsalted butter
Salt to taste
Freshly ground black pepper to taste
For the Roasted Vegetables:
1 cup baby carrots, halved
1 cup Brussels sprouts, halved
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1/2 teaspoon garlic powder (optional)
Garnish:
Fresh chives, chopped
Fresh parsley, chopped
Instructions:
Prepare the Mashed Potatoes:
Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Mash them with a potato masher or use a hand mixer for a smoother texture.
Add the milk, butter, salt, and pepper. Stir until creamy and well combined. Set aside and keep warm.
Roast the Vegetables:
Preheat your oven to 400°F (200°C).
Toss the baby carrots and Brussels sprouts with olive oil, salt, pepper, and garlic powder (if using).
Spread them evenly on a baking sheet and roast for 20-25 minutes, turning halfway, until tender and caramelized.
Cook the Filet Mignon:
Season the filet mignon steaks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes per side for medium-rare (adjust for your desired doneness).
In the last minute of cooking, add the butter, smashed garlic, and thyme (if using). Tilt the pan to spoon the melted butter over the steaks. Remove the steaks from the skillet and let them rest for 5 minutes.
Make the Sauce:
In the same skillet, add the red wine and beef broth. Scrape up any browned bits from the bottom of the pan.
Bring the liquid to a boil and reduce to a simmer for about 5-7 minutes, until it thickens slightly.
Stir in the butter and heavy cream (if using), then season with salt and pepper to taste.
Serve:
Plate the filet mignon steaks and spoon the sauce over the top.
Serve with a side of creamy mashed potatoes and roasted vegetables.
Garnish with fresh chives and parsley for a burst of color.
This dish combines the tenderness of filet mignon with the creamy richness of mashed potatoes and the earthy flavors of roasted vegetables for a truly indulgent, sophisticated meal. Enjoy!
