Prep time: 40min - Cook time: 10min - Total time: 50min
Serves: 4ppl
Ingredients:
4 1-1/2 inch cut filet mignon
8 tbsp butter
1 large shallot, minced
2 cloves garlic, chopped
1 garlic clove
1 cup mushrooms, sliced
1/4 cup heavy cream
1 sprig fresh thyme or rosemary, optional
4 tablespoon vegetable oil
4 tablespoon olive oil
Kosher salt, to taste
Freshly cracked pepper, to taste
For the Mashed Potatoes:
3 lb. potatoes
Kosher salt
1 1/2 stick butter, plus 2 tablespoons for garnish
1 cup milk
¼ fresh chives, chopped
Kosher salt, to taste
Freshly cracked pepper, to taste
Directions for Seared Filet Mignon with Mushroom Sauce:
Add vegetable oil to a cast iron or large skillet and bring to high heat.
Season both sides of filet mignon with salt and pepper. Add filet to skillet and cook for about 5-6 minutes on each side. Add 6 tablespoons of butter, herbs, and one garlic clove in a skillet and occasionally pour butter over filet with a spoon (this is call basting).
Cook until internal temperature reaches around 135F or desire doneness, take off the skillet and let rest for about 10 minutes.
While filet mignon is resting, in the same skillet add olive oil, the remaining butter, shallots, and garlic cook for 2-3 minutes until fragrant and translucent.
Add in the mushrooms and sauté for 7-8 minutes until golden, season with salt.
Add the cream and mix to incorporate. Let it simmer for 2-3 minutes (at this point you can add any herbs you like). Season with salt & pepper.
Serve the cream sauce over the filet.
Directions for the Mashed Potatoes:
Peel potatoes and cut into small cubes (you can leave the skin on if you like).
In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to the pot.
Use a potato masher to mash potatoes until smooth.
Meanwhile, in a small saucepan, melt butter and milk until warm.
Pour over half warm milk-butter mixture and stir until completely combined and creamy. Taste, season mashed potatoes generously with salt and pepper.
If you like your potatoes very creamy add in the rest of the warm milk, taste, and season. If you like them with a bit more texture you can omit this step.
Add the chives, mix and transfer potatoes to a serving bowl, and top with the remaining two tablespoons butter. Season with more pepper before serving.
