Ingredients:
For the Filet Mignon:
4 filet mignon steaks (6–8 ounces each)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons butter
2 sprigs fresh rosemary or thyme
For the Mashed Potatoes:
2 pounds Yukon Gold potatoes, peeled and cubed
4 tablespoons butter
1/2 cup heavy cream or milk
1 teaspoon salt
1/2 teaspoon black pepper
For the Cowboy Butter:
1/2 cup unsalted butter, melted
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 tablespoon fresh parsley, chopped
1 teaspoon fresh chives, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
Cook potatoes for 15–20 minutes, or until fork-tender. Drain well.
Mash the potatoes with butter, cream, salt, and pepper until smooth and creamy. Keep warm.
In a small bowl, whisk together all cowboy butter ingredients until fully combined. Set aside.
Pat the filet mignon steaks dry with paper towels.
Rub steaks with olive oil and season with salt, pepper, and garlic powder.
Heat a heavy skillet over medium-high heat until very hot.
Sear the steaks for 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
During the final minute of cooking, add butter and rosemary or thyme to the skillet. Spoon the melted butter over the steaks repeatedly.
Remove steaks from the skillet and let rest for 5–10 minutes.
Serve each filet mignon alongside a generous portion of mashed potatoes.
Drizzle warm cowboy butter over the steaks and potatoes before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
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