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Grilled Filet Mignon with Garlic Butter and Roasted Potatoes is the epitome of a luxurious meal, perfect for impressing guests or treating yourself to something special. The tender filet mignon, topped with rich garlic butter, pairs beautifully with crispy roasted potatoes for a dish that’s both elegant and satisfying. This recipe is easy to follow and results in a restaurant-quality dinner right in your own kitchen.
Why You’ll Love This Recipe
This recipe is a celebration of flavor and texture, combining juicy steak with aromatic garlic butter and perfectly roasted potatoes. It’s simple enough for a weeknight dinner yet fancy enough for special occasions.
- Impressive presentation: Perfect for entertaining guests.
- Rich flavors: The garlic butter elevates the filet mignon.
- Easy to make: Simple steps for delicious results.
- Comforting side: Roasted potatoes add a hearty touch.
Ingredients
- 2 filet mignon steaks (6-8 oz each)
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
How to Make Grilled Filet Mignon with Garlic Butter
- Preheat your grill to high heat (about 450°F).
- In a small bowl, mix together the softened butter, minced garlic, rosemary, thyme, and a pinch of salt and pepper until well combined. Set aside.
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated.
- Place the potatoes in a grill basket or on a sheet of aluminum foil, then put them on the grill. Cook for about 25-30 minutes, turning occasionally, until they are golden brown and tender.
- While the potatoes are grilling, season the filet mignon steaks generously with salt and pepper.
- Once the grill is hot, add the steaks and grill for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached (130-135°F for medium-rare).
- During the last minute of cooking, place a dollop of the garlic butter on each steak, allowing it to melt and seep into the meat.
- Remove the steaks from the grill and let them rest for about 5 minutes before serving.
- Plate the filet mignon alongside the roasted potatoes and garnish with fresh parsley.
Tips for the Best Results
- Allow the steaks to come to room temperature before grilling for even cooking.
- Use a meat thermometer to avoid overcooking your filet mignon.
- For extra flavor, marinate the steaks for a few hours in olive oil, garlic, and herbs before grilling.
Easy Variations
- Swap out the garlic butter for a blue cheese butter by mixing in crumbled blue cheese with the softened butter.
- Replace the baby potatoes with sweet potatoes for a different flavor profile.
- Add vegetables such as asparagus or bell peppers to the grill for a colorful side.
What to Serve With It
- Creamy polenta for a luxurious touch.
- A fresh garden salad with a light vinaigrette.
- Grilled asparagus or Brussels sprouts for a veggie side.
- A glass of red wine, such as Cabernet Sauvignon, to complement the beef.
Storage and Reheating
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Store any leftover filet mignon in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over low heat, adding a splash of broth or water to keep it moist. The roasted potatoes can be reheated in the oven at 350°F until warmed through.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Ingredients:
- 2 filet mignon steaks (6-8 oz each)
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Preheat your grill to high heat (about 450°F).
- In a small bowl, mix together the softened butter, minced garlic, rosemary, thyme, and a pinch of salt and pepper until well combined. Set aside.
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated.
- Place the potatoes in a grill basket or on a sheet of aluminum foil, then put them on the grill. Cook for about 25-30 minutes, turning occasionally, until they are golden brown and tender.
- While the potatoes are grilling, season the filet mignon steaks generously with salt and pepper.
- Once the grill is hot, add the steaks and grill for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached (130-135°F for medium-rare).
- During the last minute of cooking, place a dollop of the garlic butter on each steak, allowing it to melt and seep into the meat.
- Remove the steaks from the grill and let them rest for about 5 minutes before serving.
- Plate the filet mignon alongside the roasted potatoes and garnish with fresh parsley.
Notes: Allow steaks to rest before serving for optimal juiciness. Adjust cooking time based on thickness and desired doneness.
