The Best Filet Mignon Steak Dinner

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Pat the steaks dry, trim off the silver skin and hard fat from the edges, then place them on a tray, drizzle with olive oil and season generously with coarse sea salt and black pepper. Cover and refrigerate for 30 minutes.
2. Preheat the oven to 375°F (190°C).
3. Peel the potatoes, cut them into small cubes and place them in a large pot with the salt and broth, covering them with water by a couple of inches. Boil over medium-high heat for about 15 minutes, until fork-tender.
4. Drain the potatoes, add the butter and let it melt, then add the cream and salt to taste. Mash, then fold in the parmesan, garlic powder and parsley. Keep covered and warm.
5. Preheat a large frying pan over medium heat, melt the butter, then add the mushrooms and shallot and fry for 6 to 8 minutes until nicely browned.
6. Season the mushrooms with salt and thyme, add the red wine and simmer over medium heat until it reduces completely into a thick syrup that coats the mushrooms, about 10 to 15 minutes. Remove from heat and keep warm.
7. Pat the steaks dry again. Preheat a medium-sized stainless steel or cast-iron pan over medium-high heat until very hot, then add a couple of tablespoons of high-smoke-point oil such as avocado oil. When it just begins to smoke, add the steaks.
8. Brown the steaks for 2 to 3 minutes per side until deeply browned, then brown the edges by turning them on their sides.
9. Add the garlic cloves and thyme to the pan, place a tablespoon of butter on each steak, drizzle in the Worcestershire sauce and add a splash of red wine. When the wine boils, transfer the pan to the oven.
10. For medium-rare, roast 3 minutes, turn the steaks, baste with the pan sauce and roast 3 minutes more. For medium, roast 4 minutes per side. Take out the smaller steak earlier if sizes differ; for extra-large steaks, add 1 minute.
11. Transfer the steaks to a carving board and rest for 5 minutes before serving. Do not leave them in the pan.
12. Serve: mashed potatoes on each plate topped with a generous amount of red wine mushrooms and chopped parsley, steaks alongside, spooned with pan sauce and garlic cloves, left whole.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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