Filet Mignon with Red Wine Reduction, Truffle Mashed Potatoes, and Grilled Asparagus with Lemon Beurre Blanc




Description: This elegant dish is perfect for any special occasion, holiday or when you want to impress your guests with a restaurant-quality meal at home. The filet is seared to perfection and finished with a rich red wine reduction, paired with creamy truffle mashed potatoes and tender grilled asparagus drizzled with a tangy lemon beurre blanc. Each component complements one another and is a symphony of flavors that feels indulgent yet comforting.

Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 4

Tools I Use:
Ingredients
For the Filet Mignon and Red Wine Reduction:
  • 4 filet mignon steaks (6-8 oz each), about 1.5 inches thick
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 sprigs fresh thyme
  • 2 garlic cloves, smashed
  • Salt and freshly ground black pepper
  • Red Wine Reduction:
    • 1 cup dry red wine (like Cabernet Sauvignon)
    • 1 cup beef stock
    • 1 shallot, finely chopped
    • 1 tbsp balsamic vinegar
    • 1 tsp sugar
    • 2 tbsp unsalted butter, cold and cubed
For the Truffle Mashed Potatoes:
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 4 tbsp unsalted butter
  • ½ cup heavy cream, warmed
  • 1 tbsp truffle oil (or 1 tsp truffle paste)
  • 1 tsp kosher salt
  • ½ tsp white pepper
  • Optional: 1 tbsp chopped chives for garnish
For the Grilled Asparagus with Lemon Beurre Blanc:
  • 1 lb asparagus, trimmed
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Lemon Beurre Blanc:
    • ¼ cup dry white wine
    • 2 tbsp white wine vinegar
    • 1 shallot, finely chopped
    • ½ cup heavy cream
    • 8 tbsp unsalted butter, cold and cubed
    • 1 tbsp fresh lemon juice
    • Zest of 1 lemon
    • Salt to taste
Instructions:
  1. Prepare the Filet Mignon:
    • Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season generously with salt and pepper on all sides.
    • Heat a cast iron skillet over med-high heat. Add olive oil and wait until it’s smoking hot. Sear the steaks for 3-4 minutes per side to develop a deep crust.
    • Reduce heat to medium, add butter, thyme, and garlic to the pan. Tilt the pan and spoon the foaming butter over the steaks for 1-2 minutes (this is called basting).
    • Transfer the steaks to a wire rack set over a baking sheet. Insert a meat thermometer into the thickest part of one steak and finish in a preheated 400°F oven until the internal temperature reaches 130°F for medium-rare. Rest the steaks for at least 5-10 minutes before serving.
  2. Make the Red Wine Reduction:
    • In the same skillet used for the steaks (don’t clean it—those browned bits add flavor depth to the sauce!), add the chopped shallot and sauté over medium heat for 2 minutes until softened. 
    • Deglaze the pan with the red wine, be sure to scrape up all the browned bits. Add the beef stock, balsamic vinegar, and sugar. Simmer over medium-low heat for 10-15 minutes, until reduced by half and slightly thickened.
    • Strain the sauce through a fine-mesh sieve into a small saucepan, then return to low heat. Whisk in the cold butter, one cube at a time, until the sauce is glossy and velvety. Season with salt and keep warm.
  3. Prepare the Truffle Mashed Potatoes:
    • While the steaks cook, boil the potatoes in salted water until fork-tender, about 15 minutes. Drain the potatoes and return to the pot.
    • Mash the potatoes with butter, warmed heavy cream, truffle oil, salt, and white pepper until smooth and creamy. For an extra-smooth texture, pass the potatoes through a ricer.
    • Keep warm, and garnish with chopped chives just before serving.
  4. Grill the Asparagus:
    • Preheat a grill pan or outdoor grill to medium-high heat. Toss the asparagus with olive oil, salt, and pepper.
    • Grill the asparagus for 3-5 minutes, turning occasionally, until tender and slightly charred. Set aside and keep warm.
  5. Make the Lemon Beurre Blanc:
    • In a small saucepan, combine white wine, white wine vinegar, and chopped shallot. Simmer over medium heat until reduced to about 1 tablespoon, about 5 minutes.
    • Add the heavy cream and simmer for another 2 minutes until slightly thickened. Reduce heat to low, then whisk in the cold butter, one cube at a time, until the sauce is emulsified and silky. it's very important to not let the sauce boil, or it may break.
    • Stir in lemon juice, lemon zest, and a pinch of salt. Strain through a fine-mesh sieve for a smoother finish, if desired. Keep warm over a double boiler (or a bowl over simmering water) until ready to serve.
  6. Plate the Dish:
    • Spoon a small circle of truffle mashed potatoes onto each plate, using the back of a spoon to create a smooth base.
    • Place a filet mignon on top of the potatoes, slightly off-center. Arrange a few grilled asparagus spears alongside the steak.
    • Drizzle the red wine reduction around the steak, and spoon the lemon beurre blanc over the asparagus. Garnish the steak with a few micro-greens or a sprig of thyme for a refined touch.
Tips for Success
  • Temperature Precision: Use a meat thermometer to ensure the steak is cooked to your desired doneness—130°F for medium-rare, 135°F for medium. Overcooking a filet mignon can ruin its tenderness.
  • Sauce Timing: Make the beurre blanc last, as it can separate if it sits too long. If it starts to break, whisk in a splash of warm cream to bring it back together.
  • Truffle Oil: A little goes a long way—don’t overdo it, or it can overpower the dish. If you have access to fresh truffles, a few shavings on top would be a luxurious addition.
  • Presentation: For a true fine-dining look, wipe the edges of the plate clean before serving to keep the presentation pristine.