Herb-Crusted Filet Mignon
A luxurious herb-crusted filet mignon topped with a glossy red wine reduction, served with creamy Yukon Gold mashed potatoes and roasted root vegetables for a restaurant-worthy meal at home.
Ingredients
For the filet mignon and reduction
- 2 pieces filet mignon steaks (about 6 oz each) Tender, thick-cut for best results.
- 1 tablespoon olive oil For searing
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh rosemary, minced Substitute 1/4 tsp dried if needed.
- 1 teaspoon fresh thyme, minced Or 1/4 tsp dried
- 1 tablespoon butter For basting steaks
- 1/2 cup dry red wine Cabernet, Merlot, or similar.
- 1/4 cup beef broth Or low-sodium stock.
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey Balances acidity; maple syrup OK.
For the mashed potatoes and veggies
- 1 1/2 lbs Yukon Gold potatoes, peeled and cubed Yukons make silky mash.
- 1/3 cup whole milk or cream Adjust for desired richness.
- 2 tablespoons butter For mashed potatoes.
- 1/2 cup roasted carrots and bell peppers, diced See notes below for roasting.
Instructions
Preparation of Mashed Potatoes and Vegetables
- Bring a large pot of salted water to a boil. Add Yukon Gold potatoes and cook until fork-tender, about 15 minutes. Drain well.
- Return potatoes to the pot. Mash with 2 tablespoons butter and 1/3 cup warm milk or cream. Season with salt to taste. Cover and keep warm.
- If your carrots and bell peppers aren't roasted yet, toss with oil, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes until caramelized. Dice and set aside.
Cooking the Filets
- Season the filets on all sides with sea salt, cracked black pepper, minced rosemary, and thyme. Pat dry.
- Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat until shimmering. Add steaks. Sear 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness). During the last minute, add 1 tablespoon butter and tilt the pan to baste the steaks with the melted butter.
- Remove steaks to a plate and tent loosely with foil. Let rest 5–7 minutes.
Making the Red Wine Reduction
- Using the same skillet over medium heat, pour in 1/2 cup dry red wine to deglaze. Scrape up brown bits. Add 1/4 cup beef broth, 1 teaspoon balsamic vinegar, and 1 teaspoon honey. Simmer 6–8 minutes until the sauce reduces to a thick, glossy glaze that coats the back of a spoon. Taste and season with salt and pepper.
Plating
- Plate a generous scoop of mashed potatoes in the center of each plate. Top with a filet. Spoon roasted carrots and bell peppers beside or over the steak. Drizzle the red wine reduction over the steak and mash.
- Finish with fresh rosemary sprigs and a crack of peppercorns. Serve immediately.
Notes
For a dairy-free mash, use olive oil or dairy-free butter and warm almond milk. If you don’t have dry red wine, use an equal amount of extra beef broth plus 1/2 tsp balsamic for depth.