🥩 Grilled Filet Mignon with Loaded Twice-Baked Potato & Garlic Asparagus
🧀 Loaded Twice-Baked Potato
Ingredients:
2 large russet potatoes
¾ cup sour cream
½ cup whole milk or heavy cream
2 tbsp butter
1 cup shredded sharp cheddar cheese
4 slices bacon, cooked and crumbled
Salt and pepper to taste
2 tbsp chopped chives or green onions
Instructions:
Preheat oven to 400°F (200°C). Scrub potatoes, pierce with fork, rub with oil and salt, and bake for 1 hour until fork-tender.
Let cool slightly, slice off top third of each potato and scoop out the insides into a bowl.
Mash potato with butter, sour cream, milk, half the cheese, bacon, salt, and pepper.
Spoon mixture back into the shells. Top with remaining cheese and bacon.
Return to oven and bake for 15–20 minutes until golden and bubbly.
Garnish with chives before serving.
🥩 Filet Mignon (Grilled or Pan-Seared)
Ingredients:
2 filet mignon steaks (1.5–2 inches thick)
Salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp butter
2 garlic cloves, smashed
Fresh rosemary or thyme sprigs (optional)
Instructions:
Let steaks come to room temperature. Pat dry and season generously with salt and pepper.
Grill method: Grill over high heat 4–5 minutes per side for medium-rare. Let rest.
Pan-sear method: Sear in hot cast-iron pan with olive oil 3–4 minutes per side. Add butter, garlic, and herbs during last minute. Baste and rest for 5 minutes.
🥬 Garlic AsparagusIngredients:
1 bunch fresh asparagus, trimmed
1 tbsp olive oil or butter
2 cloves garlic, minced
Salt and pepper to taste
Optional: squeeze of lemon juice
Instructions:
Heat oil or butter in a skillet over medium-high heat.
Add asparagus and cook for 5–7 minutes, turning occasionally.
Add garlic for the final 2 minutes. Season to taste.
Serve with lemon if desired.