Filet Mignon with Red Wine Pan Sauce served over Roasted Asparagus and Garlic Mashed Potatoes

By BClover

Ingredients

• 2 lbs Yukon Gold Potatoes, peeled and quartered
• 4 Garlic Cloves, peeled
• 1/2 lb Fresh Asparagus, washed and trimmed
• 4 Tablespoons Extra Virgin Olive Oil, divided
• 2 8 oz Filet Mignons, at room temperature
• Kosher Salt
• Fresh Cracked Pepper
• 1 Tablespoon Shallot, minced
• 1/2 Cup Red Wine
• 1/2 Cup Beef Stock
• 8 Tablespoons Unsalted Butter, melted
• 1/4 Cup Heavy Cream, warm

Preparation

Step 1

FIRST: Preheat oven to 425 degrees F. Heat a large pot of water over medium high heat. When water comes to a boil, add potatoes and garlic cloves and cook 11-13 minutes, or until fork tender; remove from heat and set aside. Next, lay out asparagus in a single layer on a baking sheet; drizzle with 2 tablespoons of oil, season with salt and pepper, and toss to coat each spear.

SECOND: Heat a cast iron skillet over medium high heat and season filets with salt and pepper. Add remaining oil and sear filets, undisturbed, for 2-3 minutes. Flip filets, and insert into the bottom rack of the oven until internal temperature is 135 degrees F for medium rare/medium, about 5-7 more minutes depending on the cut. Remove filets from oven and tent with foil to keep warm and rest. Meanwhile, place asparagus on the top rack of a 425 degree oven, roast for 8-10 minutes, shaking pan on occasion to ensure asparagus cooks evenly.

THIRD: Place the cast iron skillet used to cook steaks back on stovetop over medium high heat and sauté shallots for 1-2 minutes. Deglaze pan with wine, and reduce mixture by half. Add stock, and once again reduce mixture by half. Remove from heat, add 2 tablespoons of butter, and season the pan sauce to taste with salt and pepper.

LAST: Drain potatoes; using either a potato ricer or masher, mash potatoes and garlic into a mixing bowl. Fold in the remaining butter and cream and season potatoes to taste with kosher salt and fresh cracked pepper. Plate a portion of potatoes on the center of plate, top with asparagus, and finish with the filet. Spoon the red wine pan sauce around the perimeter of the plate. Serve.