This recipe for Seared Filet Mignon Recipe with Potatoes and a side of baby spinach is perfect for any meal!
Ingredients
For the Sweet Potatoes:
- 4 sweet potatoes peeled and quartered
- 2 ounces of unsalted butter
- 2 ounces of brown sugar
- 1 tablespoon of finely minced fresh rosemary
- Kosher salt and cracked pepper to taste
For the Horseradish Mashed Potatoes:
- 4 russet potatoes peeled and quartered
- 2 ounces of unsalted butter
- 1 ounce of olive oil
- 1 ounce of sour cream
- 1 ounce of heavy cream
- 2 tablespoons of prepared horseradish
- Kosher salt and ground white pepper to taste
For the Spinach:
- 4 strips of chopped bacon
- 2 cups of packed baby spinach
- Kosher salt and fresh cracked pepper to taste
For the Filet Mignon:
- two 8 ounce filets of beef tenderloin
- Kosher salt and fresh cracked pepper to taste
Instructions
- Sweet Potatoes: In a large pot of boiling salted water, boil the sweet potatoes until al dente (roughly 10 to 15 minutes). Once done, strain the water and add to a bowl. Add to the bowl butter, brown sugar, rosemary, and salt and pepper and using a hand masher thoroughly mash and mix together.
- Horseradish Mashed Potatoes: In a large pot of boiling salted water, boil the potatoes until al dente (roughly 10 to 15 minutes). Once done, strain the water and add to a bowl. Add to the bowl butter, olive oil, sour cream, heavy cream, horseradish, and salt and white pepper and using a hand masher thoroughly mash and mix together.
- Sauteed Spinach: In a hot saute pan cook the bacon until crispy. One cooked add in spinach and saute until it is wilted. Adjust the seasonings with salt and pepper.
- Filet Mignon: Season all sides of the filets with salt and pepper and sear in a hot saute pan with olive oil for 3-4 minutes on each side or until your internal temperature is achieved.