Mini Filet Medallions Recipe

Season the Meat

Cut the filet mignon into 1-inch thick medallions. In a bowl, mix olive oil, salt, black pepper, garlic powder, and chopped fresh rosemary. Rub this mixture onto the medallions and let them marinate for at least 30 minutes.

Cook the Medallions

Heat a skillet over medium-high heat. Once hot, add the medallions and cook for 4-5 minutes on each side for medium-rare, or until they reach the desired doneness. Remove from heat and let rest for a few minutes before serving.

Cut and Season the Potatoes

Wash and cut the russet potatoes into thin strips for fries. In a bowl, toss the cut potatoes with olive oil, salt, and paprika until evenly coated.

Bake the Fries

Preheat the oven to 425°F (220°C). Spread the seasoned potato strips on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Blanch the Broccolini

Bring a pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Remove and immediately transfer to a bowl of ice water to stop cooking.

Sauté the Broccolini

In a skillet, heat olive oil over medium heat. Drain the broccolini and add to the skillet. Sauté for 2-3 minutes, then add salt and lemon juice, cooking for an additional minute.