One Pan Filet Mignon with Rosemary Brown Butter and Sautéed Veggies

  • PREP: 5min

  • COOK: 45min

  • SERVES: 2

  • PREP: 5min

  • COOK: 45min

  • SERVES: 2

  • Beef

The filet mignon is renowned as the perfect steak for special occasions. A magically tender and juicy cut, you’re sure to impress if you get this right. And why wouldn’t you with this easy, quick recipe? Let us help you create this delicious brown butter filet mignon, with smashed carrots and shaved Brussels with peas. Pair with a nice red wine, and settle in for some great conversation alongside your delicious meal.

Ingredients (11):

  • 2 ButcherBox Filet Mignons
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 Tbsp avocado oil
  • 4 garlic cloves, smashed
  • 2 sprigs fresh rosemary
  • 3 carrots, thickly slicing into coins
  • 6 brussels sprouts, shaved
  • ½ c fresh peas
  • 1 Tbsp butter
  • 2 Tbsp sherry vinegar

Directions:

  1. Bring filet mignons to room temperature.
  2. Preheat oven to 425°F.
  3. Preheat cast-iron skillet over high heat. Season filet mignons with kosher salt and freshly ground black pepper on all sides.
  4. Add avocado oil to cast-iron skillet and sear filet mignons on both sides, 3 min per side.
  5. Add butter and rosemary to pan, and spoon herb butter over filet mignons for 30 seconds.
  6. Remove filet mignons from cast-iron skillet and set aside, reserving 2 Tbsp of the pan juices.
  7. Place carrot coins and smashed garlic into cast-iron skillet and simmer for 2 min.
  8. Add 1 Tbsp sherry vinegar and place cast-iron skillet into oven for 20 min or until carrots are fairly tender.
  9. Place filet mignons back in cast-iron skillet on top of carrots, and cook in oven for 10 more min until medium-rare, or meat thermometer inserted into thickest part of filet mignon reads 120°F.
  10. Remove cast-iron skillet from oven. Set filet mignons aside to rest, place carrots in bowl and smash. Season with additional kosher salt and freshly ground black pepper as needed.
  11. Place cast-iron skillet back on stove over medium heat. Add brussels sprouts and peas to cast-iron skillet, then add remaining sherry vinegar and sauté for 3 min. Season with salt and pepper to taste.
  12. Place carrots in small pile on plate. Place half of the brussels sprouts and peas on the carrots, and half falling off the side.
  13. Slice filet mignons at an angle, and place around carrots and veggies.
  14. Drizzle remaining brown butter around the plate. Enjoy!

Happy Eating!

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