Filet Mignon Dinner for Two
Serves 2
40 MIN
Ingredients
2 filets, approximately ¾” thick
3 tablespoons olive oil, divided
½ lb. asparagus
2 baking potatoes
2 tablespoons butter
¼ cup whole milk
¼ cup heavy cream
Salt and pepper to taste
Compound Butter:
2 tablespoons unsalted butter, softened
1 tablespoon chopped chives
Pinch of salt
Directions
1
To make the compound butter, combined the softened butter with the chives and salt. Roll in a sheet of plastic wrap to form a roll and refrigerate until ready to use.
2
Peel and dice the potatoes. Add to a large pot of salted boiling water and cook on medium high until fork tender. Drain and mash with the butter, milk and cream.
3
Pre-heat the oven to 400 degrees.
4
Add 2 tablespoons of the oil to a cast iron pan and heat on medium high heat. Season the filets with salt and pepper on both sides and add to the pan. Sear for about 5 minutes on each side and place in the oven. Cook to your desired doneness. Medium will take about 5 minutes but, for the most precise cooking, use a probe thermometer.
For medium rare – 130 to 135 degrees
For medium – 135 to 145 degrees
For medium well – 145 to 155 degrees5
Remove the pan from the oven and let the steaks rest for about 5 minutes.
6
Add the remaining tablespoon of oil to a pan, trim the asparagus and cook on medium heat for about 5 minutes. Season with salt and pepper.
7
Slice the compound butter and serve on top of the hot steaks. Pairs perfectly with a Chardonnay, or Cabernet Sauvignon wine.
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