- Prep time
- 20 minutes PT20M
- Cook time
- 8-10 minutes PT10M
- 1 serving
A high-quality cut of meat like filet mignon doesn't need much in terms of preparation. Simply sear and serve with potato coins and asparagus for a restaurant-quality dinner at home.
- 1 filet mignon (8 ounces)
- 2 tablespoons vegetable oil
- Kosher salt and pepper to taste
- 2 small Yukon gold potatoes, cut into ¼-inch coins
- 2 tablespoons butter
- 1 tablespoon chopped rosemary
- 5 spears asparagus, blanched and halved
Let the filet sit out at room temperature for 20 minutes.
While heating a heavy-bottom sauté pan to medium-high heat, season both sides of the filet with salt and pepper. Add oil to the pan and when it begins to smoke, add filet and sear for 3–4 minutes per side for medium rare, or 2½–3 minutes for grass-fed beef. Adjust cooking time to your personal preference. Remove filet from pan and let rest in a warm place.
Wipe out the pan, add the butter and swirl to coat the bottom of the pan. Reduce the heat to medium and place the potatoes in the pan in a single layer. Allow to brown on one side, then flip over and brown the other side. Season with salt, pepper and rosemary, then transfer to a serving plate. Add asparagus to the pan and sauté for 1 minute to heat through before serving with filet and potatoes.
Techniques used in this recipe:
To immerse a food item into simmering water, remove after a brief time and shock in an ice bath to halt the cooking.