Pan-Seared Filet Mignon with Red Wine–Shallot Butter and Crispy Smashed Potatoes

Steps

1. Step 1

   Take the filets out of the fridge, pat them dry and season all over with the salt and pepper. Leave them on a plate on the counter while you start the potatoes — a steak at room temperature sears more evenly.

   5 min

   • 2 filet mignon steaks (6–8 oz each, about 1 1/2 in thick)
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the oven to 425°F. Put the baby potatoes in a pot, cover with cold water by an inch, and add a generous spoonful of salt. Bring to a boil and cook until a fork slides into a potato with no resistance, 15 to 18 minutes. Drain well and let them steam dry for 5 minutes.

   20 min · 425°F

   • 1 1/2 lb baby potatoes
   • salt
3. Step 3

   Spread the potatoes on a baking sheet. Press down on each one with the bottom of a glass or a measuring cup until it cracks open and is about 1/2 inch thick. Drizzle with the olive oil, sprinkle with the pepper and a good pinch of salt, and turn them gently so both sides are coated.

   10 min

   • 3 tbsp olive oil
   • 1/2 tsp black pepper
4. Step 4

   Roast the potatoes until deep golden and crisp at the edges, 30 to 35 minutes, flipping them once halfway through. When they come out, scatter the chives or parsley over the top.

   32 min, hands-off · 425°F

   • 2 tbsp chives or parsley
5. Step 5

   While the potatoes roast, make the butter. Melt 1 tbsp of the softened butter in a small saucepan over medium heat and cook the minced shallot until soft, about 3 minutes. Add the red wine and vinegar and simmer until syrupy and reduced to about 2 tablespoons, 8 to 10 minutes. Scrape it into a small bowl and let it cool to room temperature.

   15 min

   • 1 tbsp unsalted butter
   • 1 large shallot
   • 3/4 cup dry red wine
   • 1 tsp red wine vinegar
6. Step 6

   Mash the remaining 5 tbsp softened butter with the cooled wine reduction, thyme and salt until streaky and well combined. Set aside at room temperature (or roll in plastic wrap and chill, then slice).

   5 min

   • 5 tbsp unsalted butter
   • 1 tsp fresh thyme leaves
   • 1/4 tsp kosher salt
7. Step 7

   When the potatoes have about 12 minutes left, heat a heavy skillet (cast iron is ideal) over medium-high until very hot. Add the neutral oil and swirl. Lay the filets in and sear without moving them until a deep brown crust forms, 3 to 4 minutes. Flip and sear the second side 2 minutes.

   6 min

   • 2 filet mignon steaks (6–8 oz each, about 1 1/2 in thick)
   • 1 tbsp neutral oil, such as canola or grapeseed
8. Step 8

   Lower the heat to medium, add the 2 tbsp butter, the smashed garlic and thyme sprigs. Tilt the pan and spoon the foaming butter over the steaks for 1 to 2 minutes, turning once. Cook to 125°F on an instant-read thermometer for medium-rare (130°F for medium), about 6 to 9 minutes total in the pan.

   3 min

   • 2 tbsp unsalted butter
   • 2 cloves garlic
   • 2 sprigs fresh thyme
9. Step 9

   Move the steaks to a board or warm plates and let them rest 5 to 8 minutes — the temperature will climb about 5 degrees. Top each filet with a generous spoonful of the red wine–shallot butter so it melts over the steak, and serve with the crispy smashed potatoes.

   7 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026