Restaurants›Town Hall Restaurant Jacksonville›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Town Hall Restaurant Jacksonville

Time40m

Serves2

4 oz. 26 / 8 oz. 40 red potatoes, green beans, mushrooms, truffle butter

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Ingredients

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Method

Preparation

Prepare the Vegetables

Wash and chop the red potatoes into quarters. Trim the ends of the green beans. Clean and slice the mushrooms.

Cook the Potatoes

In a pot of salted boiling water, cook the red potatoes for about 15 minutes or until fork-tender. Drain and set aside.

Blanch the Green Beans

In the same pot, blanch the green beans for about 3-4 minutes until bright green. Drain and set aside.

Cooking the Filet Mignon

Sear the Filet

Heat a skillet over medium-high heat. Season the filet mignon with salt and pepper. Add some oil to the skillet, then sear the filet for about 3-4 minutes on each side for medium-rare.

Add the Truffle Butter

In the last minute of cooking, add the truffle butter to the skillet and baste the filet with the melted butter.

Finishing Touches

Sauté the Mushrooms

In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until golden brown.

Plate the Dish

On a plate, arrange the red potatoes, green beans, and sautéed mushrooms. Place the filet mignon on top and drizzle with any remaining truffle butter from the skillet.