Filet Mignon with Mushroom Sauce and Asparagus 🥩🍄

Ingredients:

  • 2 Filet Mignon steaks (about 6 oz each) 🥩
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 2 cups mushrooms, sliced (such as cremini, button, or portobello)
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine (or beef broth)
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1 bunch asparagus, trimmed
  • 1 tbsp olive oil (for the asparagus)
  • Lemon wedges (optional, for garnish)

Instructions:

1. Cook the Filet Mignon:

  • Preheat your oven to 400°F (200°C).
  • Season both sides of the Filet Mignon steaks generously with salt and pepper.
  • Heat 1 tbsp olive oil in a large, oven-safe skillet (cast iron works great) over medium-high heat.
  • Once the oil is hot, add the steaks and sear them for 2-3 minutes on each side, until a brown crust forms.
  • Add 1 tbsp butter and fresh thyme leaves to the pan, basting the steaks with the butter as it melts.
  • Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare, or cook longer for desired doneness.
  • Remove from the oven and let the steaks rest for 5 minutes.

2. Prepare the Mushroom Sauce:

  • In the same skillet (with the juices from the steak), add the remaining 1 tbsp butter and heat over medium heat.
  • Add the sliced mushrooms and sauté for 5-7 minutes until they are golden brown and have released their moisture.
  • Add the minced garlic and cook for another 1 minute, until fragrant.
  • Pour in the red wine (or beef broth) to deglaze the pan, scraping up any flavorful bits from the bottom. Let the wine cook down for about 2-3 minutes.
  • Stir in the heavy cream and cook for another 2-3 minutes, until the sauce has thickened slightly.
  • Season with salt and pepper to taste.

3. Prepare the Asparagus:

  • While the steak is resting, heat 1 tbsp olive oil in a separate skillet over medium-high heat.
  • Add the asparagus and sauté for 5-7 minutes, tossing occasionally, until the asparagus is tender but still crisp. Season with salt and pepper to taste.

4. Serve:

  • Place each filet mignon on a plate and spoon the mushroom sauce over the top.
  • Arrange the sautéed asparagus on the side.
  • Garnish with a wedge of lemon (optional) for a fresh burst of flavor.

Enjoy your perfectly cooked Filet Mignon with Mushroom Sauce and Asparagus! The rich, creamy mushroom sauce complements the tender filet, while the asparagus adds a crisp, flavorful contrast. This is a truly indulgent and elegant meal.

It sounds like you’re preparing a delicious Steak with Peppercorn Sauce and Roasted Potatoes 🥩🍽️! Below is the full recipe with detailed steps:

Steak with Peppercorn Sauce and Roasted Potatoes 🥩🍽️

Ingredients:

  • For the Steak and Peppercorn Sauce:
    • 2 steaks (such as filet mignon, ribeye, or sirloin) 🥩
    • Salt and freshly ground black pepper, to taste
    • 1 tbsp olive oil
    • 1 tbsp unsalted butter
    • 1/4 cup crushed black peppercorns
    • 1/4 cup brandy or cognac (optional, can substitute with beef broth)
    • 1/2 cup heavy cream
    • 1/4 cup beef broth (or more as needed)
    • 1 tsp Dijon mustard (optional, for a bit of tang)
  • For the Roasted Potatoes:
    • 1 lb baby potatoes, halved or quartered
    • 2 tbsp olive oil
    • 1 tsp garlic powder
    • 1 tsp dried rosemary (or fresh, chopped)
    • Salt and pepper, to taste

Instructions:

1. Prepare the Roasted Potatoes:

  • Preheat your oven to 400°F (200°C).
  • Toss the halved or quartered baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
  • Spread them out in a single layer on a baking sheet.
  • Roast in the oven for 25-30 minutes, or until golden brown and crispy on the outside, tossing halfway through for even cooking. Set aside.

2. Cook the Steaks:

  • While the potatoes are roasting, season both sides of the steaks generously with salt and freshly cracked black pepper.
  • Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
  • Once the skillet is hot, add the steaks and cook to your desired doneness:
    • 3-4 minutes per side for medium-rare
    • 4-5 minutes per side for medium
    • 5-6 minutes per side for well-done.
  • When the steaks are done, remove them from the skillet and let them rest on a plate. Tent with foil to keep warm.

3. Make the Peppercorn Sauce:

  • In the same skillet (with the drippings from the steaks), add the butter over medium heat.
  • Once the butter has melted, add the crushed peppercorns and cook for 1-2 minutes, allowing the peppercorns to become fragrant.
  • Carefully pour in the brandy or cognac (if using), letting it sizzle and cook off the alcohol. Scrape up any brown bits from the bottom of the pan.
  • Add the beef broth and bring to a simmer, allowing it to reduce by half, which should take 3-4 minutes.
  • Stir in the heavy cream and Dijon mustard (if using), then simmer for an additional 2-3 minutes until the sauce has thickened. Taste and adjust the seasoning with salt and pepper.

4. Serve:

  • Plate the steaks and spoon the rich peppercorn sauce over the top.
  • Serve with the roasted potatoes on the side, and garnish with additional herbs (like fresh parsley or rosemary) if desired.

**Enjoy your flavorful and indulgent Steak with Peppercorn Sauce and Roasted Potatoes! The peppercorn sauce adds a rich, creamy contrast to the perfectly cooked steak, while the crispy roasted potatoes complete the dish beautifully.

PREPARATION