How to Make Filet Mignon with Anne Burrell | Worst Cooks in America | Food Network

Peel the potatoes and cut them finely.

Soak the cut potatoes in water to prevent browning and wash off starch.

Season the filet mignon with salt, onion powder, granulated garlic, and smoked paprika.

Tie the filet mignon with butcher's twine to form a package.

Heat a cast iron frying pan until hot.

Cut the stems off the maitake mushrooms and break them into smaller pieces.

Sear the filet mignon in the hot pan to develop a brown crust.

Transfer the filet mignon to the oven and set a timer for 10 minutes.

Dry the soaked potatoes using a salad spinner to prevent oil splatter when frying.

Fry the potatoes in small batches until crispy, seasoning with salt after cooking.

Add rosemary, sage, and chili to the frying potatoes for flavor.

Cook the mushrooms separately in a pan with olive oil and thyme until browned.

Add shallots to the pan with the mushrooms and let them wilt.

Flambé the mushrooms carefully, ensuring no liquid is added to the pan while on the burner.

Remove the filet mignon from the oven and let it rest.

Add the cooked mushrooms to the sauce mixture and cook down to a sauce consistency.

Finish the sauce with a small amount of butter for sheen and mouthfeel.

Slice the filet mignon and arrange it on a plate with the potatoes and herbs.

Garnish the dish with chives before serving.

Equipment Needed

Spice Level:

Dietary