Filet Mignon Medallions with Creamy Mashed Potatoes & Buttered Green Beans
Ingredients:
For the Filet Mignon:
4 filet mignon medallions (1.5–2 inches thick)
Salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp unsalted butter (plus more for topping)
2 cloves garlic, smashed
1 sprig fresh rosemary or thyme
For the Mashed Potatoes:
2 lbs Yukon gold potatoes, peeled and cubed
1/2 cup heavy cream (warm)
4 tbsp unsalted butter
Salt and pepper to taste
Fresh parsley, finely chopped (for garnish)
For the Green Beans:
1 lb fresh green beans, trimmed
1 tbsp unsalted butter
Salt and pepper to taste
Optional: squeeze of lemon juice or a pinch of garlic powder
Instructions:
Mashed Potatoes:
Boil potatoes in salted water until fork-tender (15–18 minutes). Drain, then mash with butter and warm cream. Season with salt and pepper. Keep warm and top with a pat of butter and parsley before serving.
Green Beans:
Blanch green beans in salted boiling water for 2–3 minutes, then transfer to an ice bath. Drain and sauté briefly in butter until just tender. Season with salt, pepper, and lemon juice if using.
Filet Mignon:
Season medallions generously with salt and pepper. Heat olive oil in a cast-iron skillet over high heat. Sear filets for 3–4 minutes per side for medium-rare (internal temp 130°F/54°C). During last minute of cooking, add butter, garlic, and rosemary; baste steaks with the melted butter. Rest steaks for 5 minutes.
Serve:
Plate each filet with a small pat of butter on top. Serve alongside a generous scoop of mashed potatoes and a portion of buttered green beans. Garnish with extra parsley if desired.