Does the man in your life enjoy meat and potatoes? This recipe may be perfect for him on Father’s Day or any day, and the perfect under two-hour gourmet meal you’ll ever need to make him. From the gourmet cherry wine sauce to the easy garlic mashed potatoes, you’re covered! They make an incredible combination.
Filet mignon is a cut of beef that is taken from the smaller end of the tenderloin. Because this area of a cow does little work, it is extremely tender. While filet mignon may be roasted, grilled, broiled, or sauteed, I use a combination of methods to cook this steak. I think you’ll be surprised and pleased.
1/4 teaspoon ground black pepper, more if you enjoy some heat
Make the cherry wine sauce as instructed at the above link.
Make the garlic mashed potatoes as instructed at the above link.
Remove the filet mignon from your refrigerator and bring it to room temperature, 20 to 30 minutes prior to cooking it. (In hot environments, keep the time to a minimum.)
Preheat the oven to 425ºF. Season the filet mignon with salt and pepper on both sides.
Heat a large ovenproof skillet over medium-high heat. (I like to use cast iron.) Add the olive oil and swirl it around the pan.
Add the filets to the hot skillet and cook them on the stovetop only on one side for about 4 minutes. Turn them over and place them in the oven. Roast them in the oven for 5 - 7 minutes (rare to medium).
Remove the skillet from the oven and transfer the steaks to individual plates. Cover each with aluminum foil and let them rest for 5 minutes.
Add any meat juices to the cherry wine sauce. Reheat both the cherry sauce and potatoes and serve the steak propped up slightly or fully on the mashed potatoes. Pour the cherry wine sauce around the mashed potatoes.
Garnish with french fries or chopped flat leaf parsley. Serve immediately.