Filet Mignon with Mushrooms ,Smashed Potatoes and Asparagus with Bernaise Sauce

filet mignon

🥗Healthier: sirloin

💰Cheaper: chuck eye steak

Sirloin provides a leaner option, while chuck eye is more affordable with good flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is less expensive.

Break off the ends of the asparagus and place them on a nonstick foil-lined pan.

Drizzle olive oil over the asparagus and season with salt and pepper.

Toss the asparagus with tongs to coat and arrange in a single layer.

Roast asparagus in the oven at 425 degrees for about 10 minutes, stirring halfway through.

Boil red potatoes until fork tender, about 15 minutes.

In a pan, melt 2 tablespoons of butter and add sliced mushrooms, stirring to coat them in the butter.

Cover the pan and cook the mushrooms until pliable, then add garlic powder and continue cooking until they are golden brown.

Boil the potatoes until fork tender, then mash them and season with oil and spices before baking them in the oven for 20 minutes at 425 degrees.

Wrap two filet mignons in bacon and secure with toothpicks, season with salt and pepper.

Let the filet mignons sit at room temperature for 30 minutes before cooking.

Cooking Techniques

Equipment Needed

Spice Level: