Truffle Butter Filet Mignon

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 713kcal

Ingredients

Roasted Carrots

  • 2 cups Baby carrots
  • 1 TBSP Extra-virgin olive oil
  • Salt and pepper to taste
  • 1/2 tsp Dried thyme (optional)

Potato-Leek Garlic Mashed Potatoes

  • 8 oz Red potatoes halved or quartered
  • ½ cup Leeks (white and light green parts only) sliced and rinsed
  • 2 cloves Garlic minced
  • 2 TBSP Butter
  • 1/2 cup Milk (dairy or plant-based)
  • Salt to taste
  • Black pepper to taste

Truffle Butter

  • 2 TBSP Butter left out at room temp to soften
  • ¼ tsp White truffle oil to taste

Truffle Butter Filet Mignon

  • 8 oz Filet mignon cut into 4 oz steaks
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Milk

  • 24 oz Milk (dairy or plant-based) for serving
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • Prep the ingredients per the instructions above.
  • Drizzle the carrots with olive oil, season with salt, pepper, and thyme.
  • Roast the Carrots: Place the prepared carrots on a baking sheet and roast in the preheated oven for 20–25 minutes, or until tender and slightly caramelized, tossing halfway through.
  • Cook the Potatoes: In a medium pot, cover the potatoes with cold water and add a pinch of salt. Bring to a boil and cook for 12–15 minutes, or until fork-tender.
  • Drain the potatoes and return them to the pot. To the cooked potatoes, add the leeks and garlic, butter, and milk. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm.
  • Mix the butter and truffle oil until combined then set aside.
  • Prepare the Filet Mignon: Heat the olive oil in a skillet over medium-high heat.
  • Season the filet mignon steaks generously with salt and pepper.
  • When the oil is hot, add the steaks to the skillet and sear for 2–3 minutes on each side until nicely browned. Turn down the heat to medium and cook to your desired temperature (see below). If desired, add a sprig of fresh rosemary to the pan while cooking for extra flavor. Then set the steak aside to rest.
  • Add the truffle butter to the pan to melt.
  • Slice the steak if preferred.
  • Serve the filet mignon steaks topped with truffle butter, with mashed potatoes, roasted carrots and milk.

Nutrition

Calories: 713kcal | Carbohydrates: 52g | Protein: 17g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 458mg | Potassium: 1482mg | Fiber: 6g | Sugar: 28g | Vitamin A: 19389IU | Vitamin C: 17mg | Calcium: 576mg | Iron: 3mg

Truffle Butter Filet Mignon

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 713 kcal

Ingredients
 
 

Roasted Carrots

  • 2 cups Baby carrots
  • 1 TBSP Extra-virgin olive oil
  • Salt and pepper to taste
  • 1/2 tsp Dried thyme (optional)

Potato-Leek Garlic Mashed Potatoes

  • 8 oz Red potatoes halved or quartered
  • ½ cup Leeks (white and light green parts only) sliced and rinsed
  • 2 cloves Garlic minced
  • 2 TBSP Butter
  • 1/2 cup Milk (dairy or plant-based)
  • Salt to taste
  • Black pepper to taste

Truffle Butter

  • 2 TBSP Butter left out at room temp to soften
  • ¼ tsp White truffle oil to taste

Truffle Butter Filet Mignon

  • 8 oz Filet mignon cut into 4 oz steaks
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Milk

  • 24 oz Milk (dairy or plant-based) for serving

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Prep the ingredients per the instructions above.
  • Drizzle the carrots with olive oil, season with salt, pepper, and thyme.
  • Roast the Carrots: Place the prepared carrots on a baking sheet and roast in the preheated oven for 20–25 minutes, or until tender and slightly caramelized, tossing halfway through.
  • Cook the Potatoes: In a medium pot, cover the potatoes with cold water and add a pinch of salt. Bring to a boil and cook for 12–15 minutes, or until fork-tender.
  • Drain the potatoes and return them to the pot. To the cooked potatoes, add the leeks and garlic, butter, and milk. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm.
  • Mix the butter and truffle oil until combined then set aside.
  • Prepare the Filet Mignon: Heat the olive oil in a skillet over medium-high heat.
  • Season the filet mignon steaks generously with salt and pepper.
  • When the oil is hot, add the steaks to the skillet and sear for 2–3 minutes on each side until nicely browned. Turn down the heat to medium and cook to your desired temperature (see below). If desired, add a sprig of fresh rosemary to the pan while cooking for extra flavor. Then set the steak aside to rest.
  • Add the truffle butter to the pan to melt.
  • Slice the steak if preferred.
  • Serve the filet mignon steaks topped with truffle butter, with mashed potatoes, roasted carrots and milk.

Nutrition

Calories: 713kcalCarbohydrates: 52gProtein: 17gFat: 50gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 108mgSodium: 458mgPotassium: 1482mgFiber: 6gSugar: 28gVitamin A: 19389IUVitamin C: 17mgCalcium: 576mgIron: 3mg
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