Filet Mignon with Roasted Garlic Mashed Potatoes & Asparagus — A Steakhouse Classic at Home
🛒 What You’ll Need
- 2 Filet Mignon steaks (about 6-8 oz each) 🥩
- 1 lb Russet or Yukon Gold potatoes 🥔
- 1 bunch Fresh asparagus 🌿
- 1 head Garlic (for roasting) 🧄
- 4 tbsp Unsalted butter 🧈
- 1/4 cup Heavy cream or whole milk 🥛
- 2 tbsp Olive oil 🫒
- Fresh chives, finely chopped for garnish 🌱
- Salt & coarse black pepper to taste 🧂
👩🍳 Instructions
- Roast the Garlic: Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 40 minutes until golden and soft. 🧄🔥
- Mashed Potatoes: Peel and boil potatoes until fork-tender. Drain and mash with the roasted garlic cloves (squeezed out of the skin), butter, cream, and salt until smooth and velvety. 🥔☁️
- Prep the Steaks: Pat your filets completely dry with paper towels. Season generously with salt and pepper on all sides. 🥩🧻
- The Perfect Sear: Heat olive oil in a cast-iron skillet over high heat. Sear the steaks for 3–4 minutes per side for medium-rare. In the last minute, add a pat of butter to the pan and baste the steaks for extra richness. 🧈🔥🥄
- Rest: Transfer steaks to a plate and let them rest for at least 5–10 minutes so the juices redistribute. ⏲️🥩
- Quick Asparagus: In the same skillet, toss the asparagus in the leftover steak juices and butter. Sauté for 3–5 minutes until bright green and slightly crisp. 🌿🔥
- Assemble: Plate a large scoop of garlic mashed potatoes, top with the filet, and nestle the asparagus on the side. Garnish with fresh chives! 🍽️✨
🔥 Pro Tips:
- The “Rest” is Key: Never skip the resting phase! Cutting into a steak too early lets all those delicious juices run out. 🥩🚫
- Room Temp: For an even cook, take your steaks out of the fridge 30 minutes before cooking to bring them to room temperature. 🌡️🎯
