Entree: France – Pan-Seared Filet Mignon with Red Wine Reduction and Yukon Gold Mashed Potatoes (Pan-seared beef tenderloin with red wine sauce and mashed potatoes)

Serving Size: 2

Approximate Time

Prep 30 min

Cook 20 min

Additional 7 min

Total 55 min

Ingredients

- 2 filet mignons, approx. 8 oz (225 g) each
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper, plus extra for seasoning
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef stock
- 1 tsp (5 g) Dijon mustard
- 1 lb (454 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1/3 cup (80 ml) 2% milk
- 2 tbsp (30 g) unsalted butter (for mashed potatoes)
- 4 medium carrots, approx. 8 oz (225 g) total, peeled and halved lengthwise
- 6 radishes, approx. 3 oz (85 g) total, halved
- 1 tbsp (15 ml) olive oil (for vegetables)
- 1 tbsp (15 g) chopped fresh parsley (for garnish)

Instructions

1. Pat steaks dry, season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Bring to room temperature for 20 minutes.
2. Place potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until fork-tender, about 15–20 minutes; drain.
3. While potatoes cook, heat 1 tbsp oil in a skillet over medium-high heat. Toss carrots and radishes with 1 tbsp olive oil, salt and pepper; roast in a 425°F (220°C) oven on a sheet pan until tender and lightly caramelized, about 12–15 minutes.
4. Heat remaining 1 tbsp oil in a heavy skillet over high heat until shimmering. Sear steaks 2–3 minutes per side for medium-rare (adjust time for thickness), adding 2 tbsp butter and spooning over for the last minute; transfer to a plate and tent with foil to rest 5–7 minutes.
5. Deglaze the skillet with 1/2 cup red wine, scraping browned bits; reduce by half, add 1/2 cup beef stock and 1 tsp Dijon mustard, simmer until slightly thickened, then strain if desired and season to taste.
6. Mash drained potatoes with 1/3 cup 2% milk and 2 tbsp butter until smooth; season with salt and pepper.
7. Plate mashed potatoes, top with a rested filet mignon, spoon red wine reduction over steak, and arrange roasted carrots and radishes alongside; garnish with chopped parsley.