Easy Filet Mignon with Mashed Potatoes Recipe

There’s nothing quite like a classic filet mignon with mashed potatoes for dinner. Over the years, I’ve made this combination more times than I can count, and it’s still my go-to when I want to make something special without spending hours in the kitchen. I used to think cooking steak at home was tricky, but I’ve learned a few simple tricks that make it foolproof.

The best part about this meal is that you can prep the potatoes while your steaks come to room temperature. I usually get everything ready in under 45 minutes, which means less time cooking and more time enjoying dinner with family. Plus, my kids have stopped asking to go out for steak dinners – they prefer the way we make it at home now.

Whether you’re cooking for a special occasion or just want to treat yourself on a regular weeknight, this recipe will show you how to get restaurant-quality results right in your own kitchen. Trust me, once you nail this method, you’ll wonder why you ever felt intimidated by cooking filet mignon.

What Kind of Filet Mignon Should I Use?

For the best results, look for USDA Prime or Choice grade filet mignon that’s well-marbled with small streaks of fat running through the meat. The steaks should be cut to about 1.5 to 2 inches thick – any thinner and they’re harder to cook to the perfect doneness without overdoing it. If you’re shopping at the grocery store, don’t be shy about asking the butcher to cut fresh steaks for you to your preferred thickness. While grass-fed filet mignon is becoming more popular and offers great flavor, traditional grain-finished beef tends to have more marbling and a buttery texture that many people prefer. Just make sure your steaks have been properly aged for at least 21 days, which helps develop better flavor and tenderness.

Options for Substitutions

While some ingredients in this classic dish are essential, there’s room for flexibility with others:

• Filet mignon: This is the star of the show and while you could use other cuts like ribeye or NY strip, the texture and tenderness of filet mignon is pretty unique. I’d recommend sticking with it if you can.
• Potatoes: Any potato variety works well here – Yukon Gold, Russet, or Red potatoes will all make great mash. Just remember that Russets tend to be a bit fluffier, while Yukons give a creamier result.
• Sour cream: You can swap this with Greek yogurt, crème fraîche, or even heavy cream for a different take on the mashed potatoes.
• Asiago cheese: Feel free to use Parmesan, Pecorino Romano, or aged Gruyere instead. Each will bring its own nice flavor to the mash.
• Shallots: If you don’t have shallots, you can use a small sweet onion or a few cloves of regular garlic instead.
• Chives: Green onions (just the green parts) make a good substitute, or you could try fresh parsley for a different herb note.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is not letting the steaks come to room temperature before cooking – take them out of the fridge at least 30 minutes before cooking to ensure even heat distribution and better browning. Another common error is moving the steaks too much while cooking; let them develop a nice crust by only flipping once, and use the butter basting technique to achieve that restaurant-quality finish. For the mashed potatoes, avoid the temptation to over-mash them, as this releases too much starch and creates a gluey texture – instead, use a potato ricer or food mill for the smoothest results, and always heat your dairy ingredients before adding them to prevent the potatoes from becoming cold and gummy. Finally, remember to let your steaks rest for 5-10 minutes after cooking, as cutting into them too soon will release all those flavorful juices onto your plate instead of keeping them in the meat.

What to Serve With Filet Mignon and Mashed Potatoes?

Since you’ve already got the classic steak and potatoes covered, let’s talk about some sides that’ll make this meal even better! A simple roasted vegetable like asparagus or Brussels sprouts adds a nice green element to the plate – just toss them with olive oil and garlic and pop them in the oven. For something lighter, a fresh arugula salad with lemon dressing helps cut through the richness of the steak and creamy potatoes. If you want to go all out, sautéed mushrooms in wine sauce make an amazing topping for the filet, and they’re super easy to prepare while your steak is resting.

Storage Instructions

Keep Fresh: Place your leftover filet mignon and mashed potatoes in separate airtight containers in the fridge. The steak will stay good for 3-4 days, while the mashed potatoes can last up to 5 days. Pro tip: keeping them separate helps maintain the best texture for both components!

Freeze: The mashed potatoes freeze really well – just pop them in a freezer-safe container and they’ll keep for up to 3 months. I don’t recommend freezing the cooked filet mignon though, as it might lose its tender texture and juiciness.

Reheat: To warm up the steak without overcooking, wrap it in foil and heat in a 250°F oven until just warm, about 15-20 minutes. For the mashed potatoes, warm them slowly over low heat on the stovetop, adding a splash of milk or cream to bring back their creamy texture. A quick stir now and then helps prevent them from sticking to the bottom of the pan.

Preparation Time	20-30 minutes
Cooking Time	20-40 minutes
Total Time	40-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 150-180 g
• Fat: 150-180 g
• Carbohydrates: 100-120 g

Ingredients

For the filet mignon:

• 4 tbsp unsalted butter
• canola oil (or any neutral oil with a high smoke point)
• 2 to 4 filet mignon steaks

For the mashed potatoes:

• 1/3 cup sour cream
• 1 large shallot
• 2 to 3 tbsp unsalted butter (I like Kerrygold for this)
• 1 bag petite or golden potatoes
• 1 cup Asiago cheese (freshly grated for best texture)
• 1 head garlic (for roasting)
• 2 tbsp chopped chives

For seasoning:

• 2 tsp salt
• 2 tsp black pepper (freshly ground preferred)
• coarse kosher salt

Step 1: Prepare and Season the Steaks

Begin by adding a little canola oil to the filet mignon steaks and rub them to ensure an even coating.

Season the steaks generously with coarse kosher salt on all sides.

Set them aside to allow the salt to start flavoring the meat.

Step 2: Boil the Potatoes

Prepare the petite or golden potatoes by peeling them and cutting them into cubes.

Next, bring a pot of salted water to a boil.

Once boiling, add the potatoes and let them cook for about 8 minutes, or until they are tender.

This will set them up for mashing or sautéing later.

Step 3: Preheat the Grill and Sear Steaks

While the potatoes are boiling, preheat your grill for searing.

Place a smaller cast iron pot on the grill to begin melting some unsalted butter.

Once the butter is melted and your grill is hot, add the filet mignon steaks to the hot coals for direct searing.

Sear the steaks for 2-3 minutes to create a crust, then flip them over to sear the other side.

Step 4: Baste and Cook the Steaks

After flipping the steaks, baste them with the melted butter from the cast iron pot, repeating 2-3 times during the 2-3 minute searing process.

Once a good sear is achieved, move the steaks to the indirect side of the grill.

Check the internal temperature; if it’s not between 125-128°F for medium-rare, close the grill lid and continue checking every 5-7 minutes until the desired temperature is reached.

Step 5: Prepare the Potatoes

Once the potatoes are tender, strain them and return them to the pot.

Here, you can embellish them by adding unsalted butter, sour cream, and minced roasted shallot to amp up the flavor.

Mash the potatoes to your desired consistency for a creamy, delicious side dish.

Step 6: Serve and Enjoy

With the filet mignon steaks cooked to perfection and potatoes ready, arrange them on a plate.

Serve immediately for a sumptuous meal.

Enjoy your expertly cooked steak with a side of rich and creamy potatoes!