Grilled Filet Mignon with Herb-Infused Roasted Potatoes

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Grilled filet mignon is the epitome of a fine dining experience, and when paired with herb-infused roasted potatoes, it transforms into an elegant meal perfect for any special occasion. The tender, juicy steak, with its rich flavor, combined with perfectly seasoned and crispy potatoes, makes for a dish that is both impressive and satisfying. Let’s dive into how to create this restaurant-worthy meal in the comfort of your kitchen.

Why You’ll Love This Recipe

This recipe is a celebration of flavor and simplicity, providing an upscale dining experience without the fuss. It’s perfect for romantic dinners, anniversaries, or simply indulging in a gourmet meal at home.

• Elevated flavors: The herb-infused potatoes complement the filet mignon beautifully.
• Simple preparation: Easy-to-follow steps ensure success every time.
• Impressive presentation: Serve this dish to wow your guests!
• Customizable: Adjust herbs and sides to your liking.

Ingredients

• 2 filet mignon steaks (6-8 ounces each)
• 1 pound baby potatoes, halved
• 3 tablespoons olive oil, divided
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter

How to Make Grilled Filet Mignon with Roasted Potatoes

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, rosemary, thyme, garlic, salt, and black pepper until well-coated.
3. Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden and crispy, flipping halfway through.
4. While the potatoes are roasting, prepare the filet mignon. Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.
5. Heat a grill or grill pan over medium-high heat. Add the remaining tablespoon of olive oil and let it heat until shimmering.
6. Place the filet mignon on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer your steak cooked more. Use a meat thermometer to check for doneness (130°F for medium-rare).
7. During the last minute of cooking, add the butter to the grill pan for extra flavor. Baste the steaks with the melted butter.
8. Remove the steaks from the grill and let them rest for 5 minutes before slicing.
9. Once the potatoes are roasted and the steak has rested, serve the grilled filet mignon alongside the herb-infused roasted potatoes. Enjoy!

Tips for the Best Results

• Make sure your steaks are at room temperature before grilling for even cooking.
• Use a meat thermometer to ensure your steak reaches the desired doneness.
• Let the potatoes roast undisturbed for the first half of cooking for better crispiness.

Easy Variations

• Swap out the herbs for your favorites like oregano or basil.
• Add a splash of balsamic vinegar to the potatoes before roasting for an extra layer of flavor.
• Serve with a side of sautéed green beans or a fresh salad for a complete meal.

What to Serve With It

• A rich red wine, like Cabernet Sauvignon, pairs beautifully with filet mignon.
• Garlic bread or a crusty baguette complements the meal perfectly.
• A crisp arugula salad adds freshness and balances the richness of the steak.

Storage and Reheating

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Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking. Roasted potatoes can also be stored in the fridge and reheated in the oven for crispiness.

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