Description
A refined dinner menu featuring a three-course meal.
Ingredients
Scale
- 6 oz filet mignon
- 1 cup asparagus, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup mashed potatoes
- 2 tbsp butter
- 1/4 cup heavy cream
- 1 tbsp fresh rosemary, chopped
- 1 cup mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat oven to 400°F (200°C).
- Season the filet mignon with salt and pepper.
- Heat 1 tbsp of olive oil in a skillet over medium-high heat.
- Sear the filet for 3-4 minutes on each side until browned.
- Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare.
- Meanwhile, toss asparagus with remaining olive oil, salt, and pepper.
- Roast asparagus in the oven for 10 minutes.
- For mashed potatoes, boil potatoes until tender, then mash with butter, cream, and rosemary.
- Plate the filet with a side of mashed potatoes and asparagus.
- Garnish with mixed greens and cherry tomatoes dressed in balsamic vinaigrette.
Notes
- Filet mignon can be substituted with ribeye for a different flavor.
- Experiment with different herbs for the mashed potatoes.
- Adjust cooking times based on desired doneness of the steak.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 3g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: dinner menus, three-course meal, filet mignon