Garlic Butter Filet Mignon & Truffle Mashed Potatoes 🥩🍄

Rich, savory, and perfectly balanced with buttery steak, earthy mushrooms, and vibrant greens.

✅ Ingredients (Serves 2)

For the Filet Mignon:

• 2 filet mignon steaks (1.5–2 inches thick)

• Salt & freshly cracked black pepper

• 2 tbsp butter

• 2 garlic cloves, smashed

• 2 sprigs fresh rosemary or thyme

• 1 tbsp olive oil

For the Truffle Mashed Potatoes:

• 3 medium Yukon Gold potatoes 🥔

• 2 tbsp butter

• ¼ cup heavy cream or milk (warm)

• 1 tsp truffle oil (adjust to taste)

• Salt & white pepper to taste

• Optional: grated parmesan for extra richness

Roasted Mushrooms:

• 1 cup cremini or wild mushrooms, halved 🍄

• 1 tbsp olive oil

• 1 tsp balsamic vinegar

• Salt & pepper

Steamed Asparagus:

• 1 bunch asparagus, trimmed 🌱

• Salt, lemon zest (optional)

Soft-Boiled Eggs:

• 2 eggs 🥚 (boiled for 6–7 minutes)

👨‍🍳 Instructions

1. Cook the Filet Mignon

1. Pat steaks dry and season both sides generously with salt and black pepper.

2. Heat olive oil in a heavy skillet over medium-high heat.

3. Sear filet mignon for 2–3 minutes per side until a golden crust forms.

4. Reduce heat to medium-low. Add butter, garlic, and herbs. Baste the steaks with the melted garlic butter for another 1–2 minutes.

5. Transfer to a plate and let rest for 5 minutes.

2. Make the Truffle Mashed Potatoes

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