Herb-Crusted Filet Mignon Red Wine (Recipe for Printing)

Winter-perfect main with herb-crusted filet mignon, rich red wine glaze, and hearty root vegetables over creamy mash. Ideal for cozy dinners or festive occasions. Save & click.

# What You Need:

→ Beef and Seasoning

01 - 2 filet mignon steaks, approximately 6 ounces each
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon cracked black pepper
05 - 1 teaspoon fresh rosemary, minced
06 - 1 teaspoon fresh thyme, minced

→ Red Wine Reduction

07 - 1 tablespoon unsalted butter
08 - 1/2 cup dry red wine
09 - 1/4 cup beef broth
10 - 1 teaspoon balsamic vinegar
11 - 1 teaspoon honey
12 - Salt and pepper to taste

→ Creamy Mashed Potatoes

13 - 1 1/2 pounds Yukon gold potatoes, peeled and cubed
14 - 1/3 cup whole milk or heavy cream
15 - 2 tablespoons unsalted butter
16 - Salt to taste

→ Vegetable Garnish

17 - 1/2 cup roasted carrots and bell peppers, diced

# How to Make It:

01 - Bring a pot of salted water to a boil and cook the cubed Yukon gold potatoes until fork-tender, approximately 15 minutes. Drain thoroughly, mash, and incorporate butter, whole milk or cream, and salt. Cover to keep warm.
02 - Pat filet mignon steaks dry with paper towels. Season on all sides with sea salt, cracked black pepper, minced fresh rosemary, and minced fresh thyme.
03 - Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear the steaks for 3 to 4 minutes per side for medium-rare, adjusting time to preferred doneness. Add butter during the final minute of searing. Transfer steaks to a plate and rest, tented loosely with foil.
04 - Using the same skillet set over medium heat, add dry red wine, beef broth, balsamic vinegar, and honey. Scrape any browned bits and simmer for 6 to 8 minutes until the sauce is reduced to a glossy glaze. Season with salt and pepper as needed.
05 - Distribute mashed potatoes onto the center of each serving plate. Arrange the rested filet mignon steaks atop the mash.
06 - Ladle the roasted carrots and bell peppers over the steaks and potatoes. Drizzle with red wine reduction.
07 - Finish with fresh rosemary sprigs and a sprinkle of cracked peppercorns. Serve immediately while hot.

# Extra Tips:

01 - Allow the steaks to rest after searing to ensure optimal juiciness.

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