If you’re looking to impress your date with a meal that exudes elegance and flavor, this dish is sure to hit the mark.
A perfectly cooked filet mignon, creamy mashed potatoes, garlicky baked asparagus, and a rich red wine reduction come together to create a dinner that feels both sophisticated and satisfying.
Here’s how to make it step by step:
Ingredients
For the Filet Mignon:
- 2 (8 oz) filet mignon steaks, approximately 1 inch thick
- 2 tsp salt
- 1 tsp black pepper
- 1 sprig of fresh rosemary
- 4-5 whole garlic cloves
- 1/2 stick of unsalted butter
- 1 Tbs oil (avocado or olive oil)
For the Creamy Mashed Potatoes:
- 1 1/2 lbs yellow potatoes
- 1/3 cup heavy cream (more if desired)
- 1/2 stick unsalted butter
- 1 tsp salt (more to taste)
For the Garlicky Baked Asparagus:
- 1 lb asparagus, ends trimmed
- 3 Tbs unsalted butter
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Red Wine Reduction:
- 1/2 cup red wine
- 1/3 cup beef broth
- 1 shallot, sliced
- 1 Tbs butter
- 1/4 tsp salt
Instructions
Preparing the Filet Mignon
- Season the Steaks: Start by seasoning each filet mignon with 1 tsp salt and 1/2 tsp black pepper. Gently press the seasoning into the steaks. Let them rest at room temperature while you prepare the rest of the meal.
Creamy Mashed Potatoes
- Cook the Potatoes: Peel, wash, and cut the potatoes into quarters. Place them in a pot filled with cold water, ensuring the potatoes are fully covered. Bring to a boil and cook for about 20 minutes, or until the potatoes are easily pierced with a fork.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Add 1/3 cup heavy cream, 1/2 stick of butter, and 1 tsp salt. Mash the potatoes until they’re creamy using a potato masher or hand mixer. Adjust seasoning to taste, then cover and set aside.
Garlicky Baked Asparagus
- Prepare the Asparagus: Preheat your oven to 400°F (200°C). Wash and trim the asparagus, then dry with a paper towel. Place the asparagus on a baking dish lined with parchment paper.
- Season and Bake: Drizzle the asparagus with 1 tsp oil, and season with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly. Thinly slice 1/2 stick of butter and place the slices on top of the asparagus. Bake for about 10 minutes. Remove from the oven, cover, and set aside.
Cooking the Filet Mignon
- Sear the Steaks: Heat a stainless steel or cast-iron skillet over medium heat. Once hot, add 1 Tbs oil and place the steaks in the skillet. Sear each side for 1 minute, then roll the steaks to cook the edges for about 1 minute. Remove the steaks from the skillet and let them rest for 5 minutes.
- Baste the Steaks: Return the skillet to medium heat. Add the garlic cloves, rosemary, and 1/2 stick of butter. Allow the butter to melt and start bubbling. Place the steaks back in the skillet and tilt the skillet slightly to baste the steaks with the butter. Flip the steaks every 30 seconds while continuing to baste until they reach your desired internal temperature. For medium-rare, aim for 130°F (54°C). Remove the steaks and cover loosely with foil to rest.
Red Wine Reduction
- Make the Reduction: Wipe the skillet clean, removing the garlic and rosemary. Add the sliced shallots and cook for 1-2 minutes. Pour in the red wine and beef broth, seasoning with 1/4 tsp salt. Simmer on medium-high heat for about 5 minutes. Reduce the heat to low and whisk in 1 Tbs butter. Strain the sauce through a mesh sieve, discarding the shallots. Set the sauce aside.
Plating the Dish
- Assemble the Plate: Spoon the creamy mashed potatoes onto the center of each plate. Lay the garlicky baked asparagus on top of the mashed potatoes. Place the filet mignon on top of the asparagus. Drizzle the red wine reduction around the mashed potatoes.
- Serve and Enjoy: Your elegant meal is now ready to serve. Enjoy the rich flavors and the satisfaction of a perfectly crafted dinner!
This dish is ideal for a special occasion or any time you want to make a memorable impression.
Bon appétit!