Filet mignon is a tender cut of beef that melts in your mouth. It’s known for its rich taste and juicy texture that makes every bite special!
Cooking filet mignon is a real treat! I like to season it simply and cook it just right. It’s perfect for special dinners or when you want to impress a guest. Yum!
Key Ingredients & Substitutions
Filet Mignon: The star of the dish! Look for steaks around 2 inches thick for the best results. If you’re on a budget, you could use sirloin or ribeye, but they won’t be as tender.
Potatoes: Russets are great for twice-baking because they have a fluffy texture. If you prefer, Yukon Golds work well too. They have a creamier taste!
Sour Cream: This adds creaminess to the potatoes. If you’re looking for a lighter option, Greek yogurt works beautifully as a substitute.
Cheese: Cheddar is classic, but feel free to experiment with Monterey Jack or even a bit of blue cheese for a bolder flavor.
Asparagus: This vegetable pairs nicely with filet mignon. You can swap it out for green beans or broccoli if you prefer something different.
How Do You Achieve the Perfect Sear on Filet Mignon?
Searing your filet mignon properly brings out flavors that make this cut special. Here’s how to do it perfectly:
- Start with steaks at room temperature. Remove them from the fridge about 30 minutes before cooking.
- Dry them with paper towels for a better sear—moisture is not your friend here!
- Heat olive oil in a heavy skillet (cast iron works best!) until it’s shimmering hot, but not smoking.
- Place the steaks in the pan with space between them to avoid steaming. Sear for 3-4 minutes without moving.
- Flip the steaks and add butter, garlic, and herbs. Spoon melted butter over the top while it cooks.
- Use a meat thermometer to check for doneness, aiming for 130-135°F for medium-rare.
- Let the steaks rest for 5-10 minutes before slicing. This keeps them juicy!
Following these steps will ensure a deliciously caramelized exterior and tender, flavorful meat inside.
Filet Mignon with Twice-Baked Potatoes and Asparagus
Ingredients You’ll Need:
For the Filet Mignon:
- 2 filet mignon steaks (6-8 oz each, about 2 inches thick)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
For the Twice-Baked Potatoes:
- 4 medium-sized russet potatoes
- 1/4 cup sour cream
- 1/4 cup milk or cream
- 1/2 cup shredded cheddar cheese
- 3 tbsp chopped chives (divided)
- Salt and pepper to taste
For the Asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
Optional Garnish:
- Roasted red peppers or cherry tomatoes
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes in total. You’ll spend about 30 minutes prepping the ingredients and cooking, plus around 45 minutes to bake the potatoes. Make sure to let the steaks rest for about 10 minutes after cooking!
Step-by-Step Instructions:
1. Prepare Twice-Baked Potatoes:
First, preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and poke several holes in each one with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until they’re soft. Once they’re cool enough to handle, cut them in half lengthwise and scoop out the insides into a bowl, leaving a sturdy shell. Mash the potato flesh with sour cream, milk, cheddar cheese, 2 tablespoons of chopped chives, and add salt and pepper to taste. Spoon this mixture back into the potato skins and place them on a baking sheet. Bake for another 15-20 minutes until the tops are golden.
2. Prepare Asparagus:
While the potatoes are baking, toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper in a bowl. Once the potatoes have been in the oven for about 10-15 minutes, add the asparagus to the oven and roast for an additional 10-15 minutes until they are tender but still crisp.
3. Cook the Filet Mignon:
Take the filet mignon steaks out of the fridge about 30 minutes before cooking to reach room temperature. Pat them dry with paper towels and liberally season each side with salt and pepper. In a heavy skillet (cast iron preferred), heat 2 tablespoons of olive oil over high heat until it shimmers. Carefully place the steaks in the hot skillet and sear them for about 3-4 minutes on each side, creating a dark, crusty sear. Add the butter, smashed garlic, and the herbs to the pan, tilting it slightly to spoon the melted butter over the steaks for another 1-2 minutes. For medium-rare, cook until the internal temperature reaches 130-135°F (54-57°C). After cooking, remove the steaks from the skillet, tent them with foil, and let them rest for 5-10 minutes.
4. Plating:
Now for the fun part! Slice one filet mignon and place it next to the whole steak on the plate. Add a generous serving of the twice-baked potatoes and some roasted asparagus alongside. For a pop of color, garnish your plate with the remaining chopped chives and any optional roasted red peppers or cherry tomatoes.
5. Serve and Enjoy!
Dig in and enjoy this wonderfully delicious meal featuring perfectly seared filet mignon, creamy twice-baked potatoes, and vibrant roasted asparagus!
This recipe brings together all the flavors and textures for a truly elegant dining experience that’s perfect for any special occasion!
Can I Use Other Cuts of Beef Instead of Filet Mignon?
Yes! While filet mignon is known for its tenderness, you can substitute with ribeye or sirloin. Just adjust the cooking time as these cuts may require longer to reach your desired doneness.
How Can I Make These Potatoes Ahead of Time?
Absolutely! You can prepare the twice-baked potatoes a day in advance. After mixing the filling, stuff the potato skins and cover them tightly with plastic wrap. Refrigerate and then bake them when you’re ready to serve, adding a few extra minutes to the baking time.
What Should I Do If My Steak Is Too Thick?
If your steak is thicker than 2 inches, you may need to finish cooking it in the oven after searing. Preheat the oven to 400°F (200°C) and transfer the seared steak to a baking dish, cooking it until it reaches your desired internal temperature. Use a meat thermometer to ensure accurate doneness!
How Should I Store Leftovers?
Store any leftover filet mignon and potatoes in airtight containers in the fridge for up to 3 days. When reheating, do so gently in the oven or microwave to prevent overcooking the steak.
