Pan-Seared Filet Mignon with Red Wine Sauce, Garlic Mashed Potatoes, and Asparagus

Directions

1. Step 1

   Preheat oven to 200°C (400°F). Bring a large pot of salted water to a boil for the potatoes. Meanwhile, trim the woody ends off the asparagus. Toss asparagus with 1 tablespoon olive oil, half of the minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread on a baking sheet and set aside.

2. Step 2

   Add the quartered potatoes to the boiling water and cook for 15-20 minutes, or until very tender when pierced with a fork. Drain well.

3. Step 3

   While potatoes boil, pat filet mignon steaks dry with paper towels. Season generously with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper.

4. Step 4

   Heat 1 tablespoon olive oil in a heavy-bottomed skillet (cast iron works great) over medium-high heat until shimmering. Carefully place steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. For the last 2 minutes of cooking, add 2 tablespoons of butter, the remaining minced garlic, and rosemary/thyme sprigs to the skillet. Baste the steaks with the melted butter.

5. Step 5

   Transfer steaks to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. While steaks rest, place the asparagus in the preheated oven and roast for 10-12 minutes, or until tender-crisp.

6. Step 6

   For the mashed potatoes: Return the drained potatoes to the empty hot pot. Add 2 tablespoons of butter, the milk or cream, and a pinch of salt. Mash until smooth and creamy. Taste and adjust seasoning.

7. Step 7

   For the pan sauce: Return the skillet used for the steaks to medium heat. Add the minced shallot and cook for 1-2 minutes until softened. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce has reduced by about half and slightly thickened (about 5 minutes). Remove from heat.

8. Step 8

   Slice the rested steaks against the grain. Serve immediately with creamy garlic mashed potatoes and roasted asparagus. Drizzle the red wine pan sauce over the steaks.