Filet Mignon Recipe

Season the Steaks

Rub the filet mignon steaks with olive oil and season generously with salt and black pepper on both sides.

Heat the Pan

In a large skillet, heat a medium-high flame. Add 2 tablespoons of olive oil and heat until shimmering.

Sear the Steaks

Add the seasoned filet mignon steaks to the hot skillet. Sear each side for about 4-5 minutes for medium-rare, or until they reach your desired doneness.

Add Butter and Herbs

During the last minute of cooking, add 2 tablespoons of butter and a sprig of fresh rosemary to the skillet. Spoon the melted butter over the steaks as they finish cooking.

Rest the Steaks

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

Prepare the Potatoes

Peel and chop the potatoes into equal-sized chunks. Place them in a large pot and cover with cold water.

Boil the Potatoes

Bring the pot of water to a boil over high heat. Add 1 teaspoon of salt to the water and cook the potatoes until tender, about 15-20 minutes.

Drain and Mash

Once the potatoes are tender, drain them and return them to the pot. Mash the potatoes with a potato masher until smooth.

Add Butter and Cream

Stir in 4 tablespoons of butter and 1 cup of heavy cream. Mix until well combined and creamy. Season with salt and black pepper to taste.