Entree: France – Oven-Roasted Filet Mignon with Herb Butter, Smashed Yukon Golds, and Glazed Carrots & Radishes (Roasted filet mignon with herb butter, smashed Yukon Gold potatoes and glazed carrots and radishes)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 2 filet mignons, approx. 8 oz (225 g) each
- 2 tsp (10 g) kosher salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper
- 3 tbsp (45 g) unsalted butter, softened and divided
- 1 tbsp (15 g) chopped fresh thyme (or 1 tsp dried)
- 1 lb (454 g) Yukon Gold potatoes, scrubbed and halved
- 1/3 cup (80 ml) 2% milk
- 1 tbsp (15 ml) olive oil
- 4 medium carrots, approx. 8 oz (225 g) total, cut into sticks
- 8 radishes, approx. 4 oz (115 g) total, halved
- 1 tbsp (15 ml) honey or maple syrup
- 1 tbsp (15 ml) balsamic vinegar
- Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 425°F (220°C). Mix 1 tbsp softened butter with chopped thyme and 1/4 tsp salt to make herb butter; set aside.
2. Toss potatoes with 1 tbsp olive oil and 1/2 tsp salt, place on a baking sheet and roast 25–30 minutes until tender; smash lightly and return to oven 5 minutes to crisp edges.
3. While potatoes roast, place carrots and radishes in a roasting pan with 1 tbsp butter, 1 tbsp honey and 1 tbsp balsamic vinegar; roast alongside potatoes until glazed and tender, about 15–20 minutes.
4. Season steaks with remaining 1 3/4 tsp salt and 1/2 tsp pepper; sear in an ovenproof skillet over high heat 2 minutes per side, top with herb butter, then transfer skillet to 425°F (220°C) oven and roast to desired doneness (about 4–6 minutes for medium-rare).
5. Remove steaks to rest 5 minutes. Heat smashed potatoes with 1/3 cup 2% milk and remaining butter until warmed through and creamy; season to taste.
6. Serve roasted filet topped with a pat of herb butter, with smashed Yukon Golds and glazed carrots and radishes alongside; garnish with parsley if desired.