Filet Mignon with Balsamic Glaze and Roasted Rosemary Potatoes

Filet Mignon with Balsamic Glaze and Roasted Rosemary Potatoes ingredients

• 1 lb baby potatoes
• 2 tbsp olive oil
• 1 tbsp fresh rosemary
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 2 6-8 oz each filet mignon steaks
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 0.5 cup balsamic vinegar
• 1 tbsp brown sugar

How to make Filet Mignon with Balsamic Glaze and Roasted Rosemary Potatoes

1. Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
2. For the roasted potatoes: In a large bowl, toss the 1 lb baby potatoes (halved or quartered) with 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until evenly coated.
3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 25-35 minutes, stirring halfway through, until they are tender inside and golden brown and crispy on the outside.
4. While the potatoes are roasting, remove the 2 filet mignon steaks from the refrigerator 20-30 minutes before cooking. Pat them thoroughly dry with paper towels. Season both sides generously with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
5. About 15 minutes before the potatoes are done, begin preparing the steaks. Heat a heavy-bottomed skillet (such as cast iron) over medium-high heat for 3-5 minutes, until very hot. Add 1 tablespoon olive oil and swirl to coat.
6. Carefully place the seasoned steaks into the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or adjust time for your desired doneness, until a deep, appetizing crust forms.
7. Transfer the seared steaks to a cutting board, tent loosely with foil, and allow them to rest for 5-10 minutes. This resting period is crucial for the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
8. While the steaks rest, prepare the balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon brown sugar. Bring the mixture to a simmer over medium heat, then reduce the heat to low and continue to simmer for 5-8 minutes, stirring occasionally, until the glaze has thickened to a syrupy consistency that coats the back of a spoon.
9. Once the potatoes are golden brown and tender, carefully remove them from the oven. Taste and adjust seasoning if necessary.
10. Slice the rested filet mignon steaks against the grain, if desired. Arrange the sliced steak and roasted rosemary potatoes on serving plates. Drizzle the warm balsamic glaze generously over the steak before serving immediately.

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