🔥 Filet Mignon with Mashed Potatoes and Au Jus 🔥
Tender, buttery Filet Mignon seared to perfection and served with creamy mashed potatoes — all topped with a rich, savory au jus that brings everything together. Pure steakhouse perfection right at home! 🥩🍽️
Ingredients:
• 2 filet mignon steaks (about 6 oz each)
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme
For the Au Jus:
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)
• 1 tsp cornstarch + 1 tbsp water (for thickening, optional)
For the Mashed Potatoes:
• 3–4 large russet potatoes
• ¼ cup butter
• ½ cup milk or cream
• Salt and pepper to taste
Instructions:
1. Cook the potatoes: Boil peeled and chopped potatoes until fork-tender. Mash with butter, milk, salt, and pepper until creamy.
2. Sear the steaks: Season filets generously with salt and pepper. In a hot skillet with olive oil, sear 2–3 minutes per side for a beautiful crust. Add butter, garlic, and thyme; baste for another minute.
3. Rest the steaks: Remove from heat and let them rest 5–10 minutes.
4. Make the Au Jus: In the same pan, pour in beef broth and Worcestershire sauce. Simmer 5 minutes, scraping up any browned bits. Whisk in Dijon or cornstarch slurry if you prefer it thicker.
5. Serve: Place filet mignon over a bed of mashed potatoes and spoon warm au jus over the top.
