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Filet Mignon
Dinner for Two

Filet Mignon Dinner for two


  • 2 filets, approximately ¾” thick
  • 3 tablespoons olive oil, divided
  • ½ lb. asparagus
  • 2 baking potatoes
  • 2 tablespoons butter
  • ¼ cup whole milk
  • ¼ cup heavy cream
  • Salt and pepper to taste
  • Compound Butter:
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon chopped chives
  • Pinch of salt


  1. To make the compound butter, combined the softened butter with the chives and salt. Roll in a sheet of plastic wrap to form a roll and refrigerate until ready to use.
  2. Peel and dice the potatoes. Add to a large pot of salted boiling water and cook on medium high until fork tender. Drain and mash with the butter, milk and cream.
  3. Pre-heat the oven to 400 degrees.
  4. Add 2 tablespoons of the oil to a cast iron pan and heat on medium high heat. Season the filets with salt and pepper on both sides and add to the pan. Sear for about 5 minutes on each side and place in the oven. Cook to your desired doneness. Medium will take about 5 minutes but, for the most precise cooking, use a probe thermometer.
    For medium rare – 130 to 135 degrees
    For medium – 135 to 145 degrees
    For medium well – 145 to 155 degrees
  5. Remove the pan from the oven and let the steaks rest for about 5 minutes.
  6. Add the remaining tablespoon of oil to a pan, trim the asparagus and cook on medium heat for about 5 minutes. Season with salt and pepper.
  7. Slice the compound butter and serve on top of the hot steaks. Pairs perfectly with a Chardonnay, or Cabernet Sauvignon wine.