Filet mignon is a tender and juicy cut of beef that is always a hit at dinner parties. It’s known for its buttery texture and rich flavor, making it a special treat!
Cooking filet mignon is like giving your taste buds a big hug! I love to sear it to lock in the juices and serve it with a side of mashed potatoes for a cozy meal at home.
Key Ingredients & Substitutions
Filet Mignon: This cut is prized for its tenderness. If you’re looking for a more budget-friendly option, sirloin or ribeye can also work, though they won’t be as tender. I like to choose steaks that are about 1.5 inches thick for perfect cooking.
Potatoes: I used medium potatoes for roasting, but you can substitute with Yukon Gold or even sweet potatoes for a twist. If you’re short on time, frozen pre-cut potatoes can save the day.
Herb Butter: Fresh rosemary adds great flavor, but you can use thyme or sage if you prefer. Some people even add a little minced garlic for extra taste. Just adjust based on what’s in your pantry!
Green Beans: Fresh green beans are crisp and tasty, but you can swap them for asparagus or zucchini if you like. Frozen green beans are convenient too and work well when sautéed.
How Do I Achieve the Perfect Sear on My Filet Mignon?
Searing the filet mignon is crucial for flavor and texture. Here’s how to get it just right:
- First, ensure your steak is at room temperature before cooking. This helps it cook evenly.
- Heat your skillet until it’s really hot, almost smoking. This is key to forming a nice crust.
- Don’t move the steaks around when you first add them to the pan. Let them stay still for about 3-4 minutes on high heat.
- When flipping, add the butter and herbs to the pan. Baste the steaks to keep them moist and flavorful. This adds a delicious layer of taste.
After cooking, make sure to let the steaks rest for about 5 minutes. This step redistributes the juices for a more flavorful bite!
Filet Mignon with Herb Butter, Roasted Potatoes, and Sautéed Green Beans
Ingredients:
- 2 filet mignon steaks (about 6 oz each, 1.5 to 2 inches thick)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (for searing steaks)
- 2 tbsp unsalted butter (for basting steaks)
- 2 sprigs fresh rosemary (one for each steak)
- 2 cloves garlic, smashed
- 4 medium potatoes, thinly sliced
- 1 tbsp olive oil (for potatoes)
- Salt and pepper, to taste (for potatoes)
- 12 oz fresh green beans, trimmed
- 1 tbsp olive oil or butter (for green beans)
- 1 tbsp fresh parsley, chopped (for garnish)
- Optional: 1/4 cup heavy cream or cream sauce base for plating underneath steak
How Much Time Will You Need?
This delightful meal will take about 40-50 minutes in total. Around 10 minutes for preparation, followed by 25-30 minutes in the oven for the potatoes and about 10 minutes to cook and rest the steaks and green beans. You’ll have a delicious dinner ready in no time!
Step-by-Step Instructions:
1. Prepare the Roasted Potatoes:
First, preheat your oven to 400°F (200°C). In a bowl, toss the thinly sliced potatoes with 1 tablespoon of olive oil, salt, and pepper until well coated. Spread them out in a single layer on a baking sheet. Roast in the oven for 25-30 minutes until they are tender and golden, flipping halfway through so they brown evenly.
2. Cook the Green Beans:
While your potatoes are roasting, grab a skillet and heat it over medium heat. Add in the olive oil or butter for the green beans. Once hot, add the trimmed green beans and sauté them for about 6-8 minutes until they are tender with a slight char. Season with a little salt and pepper, then set aside to keep warm.
3. Prepare the Filet Mignon:
Now, take your filet mignon steaks and season them generously with salt and fresh black pepper on all sides. Make sure they are well coated for flavor!
4. Sear the Steaks:
In a heavy skillet (I recommend using a cast iron skillet), heat 2 tablespoons of olive oil over medium-high heat until it’s hot but not smoking. Carefully add the seasoned steaks to the skillet and sear them without moving for about 3-4 minutes, or until a beautiful deep brown crust forms. This is what makes the steak so delicious!
5. Flip and Add Aromatics:
Once you’ve got a nice sear, flip the steaks over. Now add the butter, rosemary sprigs, and smashed garlic cloves into the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted herb butter repeatedly as they cook for another 3-4 minutes for medium-rare. If your steaks are thicker, you can adjust the cooking time accordingly.
6. Rest the Steaks:
Take the steaks out of the skillet and cover them loosely with foil. It’s important to let them rest for about 5 minutes. This allows the juices to redistribute, making your steaks even juicier!
7. Plating:
When you’re ready to serve, you can optionally spoon some warmed cream or pan sauce onto the plate. Place the filet mignon on each plate, drizzling some of the basting butter over the top, and garnish with a sprig of fresh rosemary and a sprinkle of chopped parsley. Serve the roasted potatoes and sautéed green beans alongside for a beautiful presentation.
8. Serve Immediately:
Your tender filet mignon is now ready to dig into! Enjoy this delightful meal with family or friends. Bon appétit!
This easy-to-follow recipe guarantees a perfectly seared filet mignon topped with rich herb butter, complimented by golden, crispy roasted potatoes and bright, tender sautéed green beans for a delightful evening meal.
Can I Use Frozen Filet Mignon?
Yes, you can use frozen filet mignon but be sure to thaw it completely before cooking. The best way to thaw is by placing it in the refrigerator overnight. If you’re in a hurry, you can also submerge the sealed steak in cold water for an hour or so.
What Should I Do If I Don’t Have Rosemary?
If you don’t have rosemary, you can substitute with thyme or sage for a different flavor profile. Fresh herbs are nice, but dried herbs will also work just fine—just use about 1/3 of the amount since they’re more concentrated.
How Can I Ensure the Steaks Are Cooked to My Liking?
To check for doneness, you can use an instant-read thermometer. Here are some guidelines: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, and 160°F for well-done. Just remember to let the steaks rest after cooking, as they will continue to cook slightly as they sit.
Can I Make This Meal Ahead of Time?
While filet mignon is best enjoyed fresh, you can prep the roasted potatoes and green beans in advance. You can par-cook the potatoes and just reheat them in the oven before serving. Steaks are best cooked right before serving for optimal tenderness! Refrigerate any leftovers in an airtight container for up to 3 days.
