There is no denying that a dish like filet mignon is best reserved for special occasions. Although it is one of the most expensive cuts of beef, tenderloin steaks are well worth the money. Thanks to its rich flavor and truly melt in your mouth tenderness, filet mignon is often regarded as the best steak that money can buy.
The meal that we will be preparing today features a brilliant pan seared filet steak along with a side of red skin mashed potatoes and drunken mushrooms. These dishes certainly shine individually, but when paired with one another they combine to make an incredibly well rounded and delicious meal. Whether you are trying to impress your significant other with an extravagant date night dinner, or simply want to treat yourself to an amazing steak, this filet mignon recipe is something that everyone will love.
Filet Mignon with Drunken Mushrooms and Potatoes
- 2-3 6 oz beef tenderloin filet steaks
- ¼ cup butter
- Fresh rosemary
- Salt & pepper
Red skin mashed potatoes
- 8-10 red skin potatoes
- 1 cup heavy cream
- ½ cup butter
- ½ cup sour cream
- 1 tsp salt
- ¾ tsp black pepper
- 1 tsp parsley
- Fresh chives
Drunken mushrooms and onions
- 16 oz sliced mini bella mushrooms
- 2 yellow onions
- 12 oz dark beer
Bring a large pot of lightly salted water to a full boil. Dice the potatoes into small cubes.
Add the potatoes to the pot and let cook for around 15 minutes, or until easily pierced with a fork (little to no resistance).
In a medium saucepan heated to medium-low, add the butter and cream and allow to cook for 5 minutes. Stir constantly to prevent burning.
Once the potatoes are finished cooking, strain and add to a large bowl along with the cream mixture, salt & pepper, and parsley. Mash everything together until the desired consistency is achieved.
Mix sour cream into the potatoes and top with freshly chopped chives.
Heat a cast iron skillet to high and liberally salt the filet steaks with salt and pepper.
Sear the meat for 2-3 minutes before flipping.
Once flipped, add butter and rosemary to the pan and baste the tenderloin steaks with the hot butter mixture. Let cook for another 2 minutes, then remove from the pan and allow to rest. Do not remove the melted butter from the pan.
Thinly slice the onions and mushrooms and saute in the melted butter until well caramelized.
Add dark beer to the mushrooms and lower heat to medium-low. Allow to simmer for 15-20 minutes, or until the sauce greatly reduces and thickens.
Plate the mashed potatoes, filet mignon, and drunken mushrooms together, top with freshly chopped chives and enjoy!
Step One – Prepare the Red Skin Mashed Potatoes
Since the red skin mashed potatoes will take the longest to cook, you should get it started before everything else. A good time to start cooking the rest of the meal would be while the potatoes are boiling.
Step Two – Cube and Boil the Potatoes
In order to speed up the boiling process, we will be cutting the potatoes into smaller cubes. Bring a full pot of lightly salted water to a full boil and add the potato cubes. It should take anywhere from 15-30 minutes for them to become fully cooked. A good way to indicate whether they are ready or not is if you can stick a fork through the potato with little to no resistance.
Step Three – Heat Cream and Butter Together
While the potatoes are cooking, we will make the creamy butter sauce that gives these mashed potatoes their wonderful consistency. Simply melt the butter in a medium saucepan over medium low heat and add the heavy cream. Make sure to constantly stir the mixture to prevent it from burning on the bottom. Let this cook for around 5 minutes before adding it to the potatoes.
Step Four – Add the Cream Mixture to the Potatoes and Mash
Once the potatoes are fully cooked, strain them and place them in a large bowl. Add the creamy butter sauce from the previous step along with salt, pepper, and parsley. Mash everything together until no large chunks of potato remain. Some smaller chunks are alright and can even provide a unique texture.
Step Five – Mix in the Sour Cream
The final step to completing the mashed potatoes is to mix in the sour cream until evenly combined. You can add more or less sour cream depending on your preference. Top it all off with some freshly chopped chives and it is ready to go.
Step Six – Prepare the Filet Mignon
Next we will begin cooking the filet mignon themselves. The cut of beef that you are looking for should be labeled as beef tenderloin steaks. These filets come at a very expensive price point, but they are unbelievably tender and delicious.
Step Seven – Season the Steak and Cook Over High Heat
Heat a large Pre-Seasoned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware | 2 Heat-Resistant Holders | Indoor and Outdoor Use | Grill, Stovetop, Induction Safe over high heat, and while this pan is coming up to temperature season the steaks with a liberal amount of salt and pepper. Make sure to season both faces of the meat, along with the sides all the way around.
No oil should be necessary, but if you do decide to use oil make sure to apply it to the meat before seasoning, and not to the pan. Place the steaks directly into the skillet and let them cook for 2-3 minutes.
It is important to not move the steaks around too much, as we are looking to form a perfectly crusted exterior on the meat. Once this has been achieved, flip the steaks to cook the other side.
Step Eight – Add Butter and Rosemary to the Skillet
As soon as the fillets have been flipped over, add the butter and rosemary to the pan. The butter should melt very quickly and help to cook the steak while adding depth to its flavor.
Step Nine – Baste the Meat with Hot Butter
We will aid this process by using a spoon to baste the hot butter and rosemary over top of the steak. This will continue to cook the steak from both sides while allowing the meat to soak in that buttery herb flavor. Continuously baste the meat for about one minute, then let the steaks cook for another 2 minutes and remove from the Cuisinart 622-36H Chef’s Classic Nonstick Hard-Anodized 14-Inch Open Skillet with Helper Handle pan.
Step Ten – Remove from Pan and Allow the Steak to Rest
Perhaps the most overlooked part of cooking beef is allowing the meat to rest after removing it from the heat. It is important to let your steaks rest to allow all of the tense muscles to relax and reabsorb its moisture. We will be preparing the drunken mushrooms and onions while our perfectly seared filet Mignon rests.
Step Eleven – Saute Sliced Onions and Mushrooms in the Pan
Without removing the hot butter from the pan, add the thinly sliced onions and mushrooms. Reduce the heat to medium-low and allow the vegetables to saute until well caramelized. This should take around 3-5 minutes.
Step Twelve – Add Dark Beer and Simmer until Greatly Reduced
Once the mushrooms and onions have been perfectly caramelized, it is time to get them drunk. Add 12oz (one bottle) of your favorite dark beer to the pan. Let the beer cook for around 15-20 minutes, or until the sauce greatly reduces and thickens. The beer will add a bitter yet rich depth to the overall flavor of the vegetables, and pairs very well with both the steak and potatoes.
Step Thirteen – Serve the Three Dishes Together and Enjoy!
So if you just purchased a couple of expensive tenderloin steaks and are trying to ensure that your money does not go to waste, give this recipe a try. Not only is this meal incredibly diverse, its preparation is surprisingly simple. Feel free to substitute out anything or make customization’s that fit your personal preferences. Perhaps add a bit of garlic to the potatoes or use a rich red wine in place of the dark beer. Regardless of how you choose to prepare this dish, you can almost never go wrong with filet mignon.