Garlic Butter Filet Mignon with Parmesan Duchess Potatoes and Red Wine Mushroom Sauce
A decadent American dinner featuring tender filet mignon seared in garlic butter, served with elegant Parmesan duchess potatoes and a rich red wine mushroom sauce, all prepared on the stovetop for a perfect medium difficulty meal.
Ingredients
Check ingredients as you go.
- Beef
- Potatoes
- Sauce
Let’s make it
Beef
Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Beef
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large heavy skillet over medium-high heat until hot but not smoking.
Beef
Add minced garlic cloves to the skillet and sauté for about 30 seconds until fragrant, then add the steaks. Sear steaks for 4 minutes on the first side without moving, then flip and cook about 3 minutes for medium-rare, spooning melted butter and garlic over steaks as they cook.
Beef
Remove steaks from skillet and tent loosely with foil to rest while preparing duchess potatoes and sauce.
Potatoes
Place peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are very tender, about 15 minutes. Drain well.
Potatoes
Return drained potatoes to the pot and mash until smooth. Stir in softened butter, heavy cream, grated Parmesan cheese, nutmeg, and egg yolks. Mix thoroughly until creamy and smooth. Season to taste with salt and pepper if desired.
Potatoes
Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe small rosettes onto a parchment-lined baking sheet. Set aside.
Sauce
Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until golden and softened, about 5-7 minutes. Add finely chopped shallot and cook for another 1-2 minutes until translucent.
Sauce
Pour in red wine and raise heat to medium-high. Simmer until wine is reduced by half, about 4 minutes. Add beef stock and fresh thyme, simmer until sauce thickens slightly, about 5 minutes. Season with salt and freshly ground black pepper to taste. Remove from heat and stir in 1 tablespoon butter for shine and richness.
Serving
To serve, briefly warm the duchess potatoes in a skillet over low heat or in a microwave until hot but not melting. Plate two rosettes per serving alongside filet mignon steaks, and spoon generous amounts of red wine mushroom sauce over the steaks. Garnish with a sprig of fresh thyme if desired.
Tips & notes
Ensure steaks rest after cooking to retain juices. Use a heavy skillet for better searing. When piping duchess potatoes, keep the mixture warm to pipe smoothly. Reduce wine by half for concentrated flavor in the sauce.
Saving it for later
Store leftovers in airtight containers in the refrigerator within 2 hours. Use within 3-4 days. Do not freeze duchess potatoes as texture may suffer. Steaks and sauce freeze well separately.
Reheating
Reheat steaks gently in a skillet over low heat or in a microwave until warmed through without overcooking. Warm duchess potatoes in a microwave covered with microwave-safe wrap or steamed briefly on stove. Reheat sauce gently on stovetop, stirring occasionally.
