Filet Mignon with Potatoes and Onions

A classic, elegant dish featuring tender filet mignon paired with golden roasted potatoes and caramelized onions. Perfect for a special dinner!

Ingredients:

For the Filet Mignon:

2 (6–8 oz) filet mignon steaks (1.5–2 inches thick)
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
Salt & freshly ground black pepper

For the Potatoes & Onions:

2 large Yukon Gold potatoes, diced
1 large onion, sliced
2 tbsp olive oil
1 tsp garlic powder
½ tsp dried thyme (or fresh)
Salt & pepper to taste

Optional Sauce:

¼ cup red wine (or beef broth)
2 tbsp butter
1 tsp Dijon mustard

Instructions:

1. Prepare the Potatoes & Onions:

Preheat oven to 400°F (200°C).
Toss diced potatoes and sliced onions with olive oil, garlic powder, thyme, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and crispy.

2. Cook the Filet Mignon:

Season: Pat steaks dry and generously season with salt and pepper.
Sear: Heat olive oil in an oven-safe skillet (cast iron works best) over high heat.
Add steaks and sear 2–3 minutes per side until deeply browned.
Add butter & aromatics: Reduce heat to medium, add butter, garlic, and rosemary. Baste the steaks with melted butter for 1 minute.
Finish in oven (optional): If steaks are thick, transfer skillet to the oven at 400°F (200°C) for 3–5 minutes for medium-rare (internal temp 130–135°F / 55–57°C).

3. Rest & Serve:

Let steaks rest 5–10 minutes before slicing.
Optional pan sauce: Deglaze the skillet with red wine, reduce by half, then whisk in butter and Dijon.

4. Plate & Enjoy!

Serve filet mignon with roasted potatoes & onions, drizzled with pan sauce if desired.

Tips for Success:

✔ Room-temperature steaks cook more evenly.
✔ Don’t overcrowd the pan—sear one steak at a time if needed.
✔ Resting is key for juicy meat.

Pair with a bold red wine like Cabernet Sauvignon for a perfect meal! 🍷🔥

Would you like a side of creamed spinach or asparagus with this? 😊