Succulent filet mignon, pan-seared to perfection and topped with roasted root vegetables, finished with a fragrant rosemary sprig and a luxurious red wine reduction – all served over creamy mashed Yukon gold potatoes. This dish offers an elevated and elegant dinner experience, ideal for romantic evenings, special celebrations, or impressing dinner guests with minimal fuss and maximum flavor.

Why You’ll Love This Recipe

This dish is a classic steakhouse favorite brought to your kitchen with refined detail and ease. The tender filet mignon pairs beautifully with the earthy richness of root vegetables and the depth of a red wine glaze. Creamy mashed potatoes form the perfect base, creating a well-rounded and sophisticated plate. The herb crust and wine reduction elevate this meal into something truly memorable, all with straightforward steps.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• filet mignon steaks
• olive oil
• sea salt
• cracked black pepper
• fresh rosemary, minced
• fresh thyme, minced
• butter

For the Red Wine Reduction:

• dry red wine
• beef broth
• balsamic vinegar
• honey
• salt and pepper to taste

For the Mashed Potatoes:

• Yukon gold potatoes, peeled and cubed
• whole milk or cream
• butter
• salt to taste

For Garnish & Topping:

• roasted carrots and bell peppers, diced
• fresh rosemary sprigs
• cracked peppercorns

directions

1. Bring a pot of salted water to boil. Add the cubed potatoes and cook until fork-tender, about 15 minutes. Drain, mash, and mix in butter, milk (or cream), and salt. Keep warm.
2. Pat dry and season the filet mignon with sea salt, cracked black pepper, rosemary, and thyme.
3. Heat olive oil in a skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, adjusting time based on desired doneness. During the final minute, add butter to the pan and baste the steaks.
4. Remove steaks from the pan and allow to rest.
5. In the same skillet, add red wine, beef broth, balsamic vinegar, and honey. Simmer 6–8 minutes until the sauce is reduced and thickened. Season with salt and pepper to taste.
6. Plate the mashed potatoes in the center of each plate. Place the filet mignon on top. Spoon over the roasted root vegetables and drizzle with the red wine reduction.
7. Garnish with a sprig of rosemary and a few crushed peppercorns. Serve immediately.

Servings and timing

Servings: 2
Preparation time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Garlic Mashed Potatoes: Add roasted garlic to the mash for a richer, more aromatic flavor.
• Vegetable Medley: Use seasonal root vegetables like parsnips or turnips for added depth.
• Different Cuts: Replace filet with sirloin or ribeye for a more budget-conscious version.
• Port Reduction: Swap red wine for port or sherry for a sweeter, bolder glaze.
• Creamy Horseradish Sauce: Offer as an optional accompaniment for a sharp contrast to the wine sauce.

storage/reheating

Store leftover filet, mashed potatoes, and vegetables in separate airtight containers in the refrigerator for up to 3 days.
To reheat:

• Filet: Gently reheat in a skillet over low heat or in the oven at 275°F until warmed through.
• Mashed potatoes: Reheat in the microwave or stovetop with a splash of milk to regain creaminess.
• Red wine reduction: Warm over low heat, adding a few drops of broth if it thickens too much.

Avoid freezing the filet for best texture and quality.

FAQs

How do I know when filet mignon is perfectly cooked?

Use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let it rest before slicing to retain juices.

Can I make this recipe without wine?

Yes. Substitute the wine with additional beef broth and a teaspoon of Worcestershire sauce for depth.

What is the best wine to use for the reduction?

Use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid sweet wines or those labeled as “cooking wine.”

Can I grill the filet instead of pan-searing?

Absolutely. Grill over high heat for 3–4 minutes per side, depending on thickness, then rest before plating.

Is this recipe suitable for meal prep?

The mashed potatoes and vegetables can be prepared in advance. The filet is best cooked fresh, but the sauce can also be made ahead and reheated gently.

How can I make the sauce richer?

Add a pat of cold butter to the reduction at the end and stir until emulsified for a silkier finish.

Can I use dried herbs instead of fresh?

Yes, but reduce the quantity to about one-third of the fresh amount to avoid overpowering flavors.

What should I serve with this dish besides mashed potatoes?

A crisp green salad, sautéed green beans, or asparagus complement this meal well.

How do I keep the filet juicy?

Avoid overcooking and always allow the meat to rest 5–10 minutes after searing to redistribute the juices.

Can I make this recipe for more than two people?

Yes, simply double or triple the ingredients proportionally. Use a large skillet or work in batches to sear the steaks.

Conclusion

Herb-crusted filet mignon with red wine reduction over creamy mashed potatoes is a refined yet approachable dish that combines tenderness, bold flavor, and elegant presentation. Ideal for intimate dinners or celebratory meals, it showcases how simple techniques and quality ingredients can deliver restaurant-level results at home.

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