Petit filet with red wine pan sauce & garlic mash for #SundaySupper
Recipe type: Main
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 4 garlic cloves, peeled
  • ½ lb fresh asparagus
  • 4 tablespoons evoo
  • 2 petit filets
  • salt and pepper to taste
  • 1 tablespoon shallot, minced
  • ½ cup red wine
  • ½ cup beef stock
  • 8 tablespoons uUnsalted butter, melted
  • ¼ cup heavy cream, warm
  1. Preheat oven to 425 degrees F.
  2. Heat a large pot of water over medium high heat. When water comes to a boil, add potatoes and garlic cloves and cook 11-13 minutes, or until fork tender; remove from heat and set aside.
  3. Lay out asparagus in a single layer on a baking sheet; drizzle with 2 tablespoons of oil, season with salt and pepper, and toss to coat each spear.
  4. Heat a cast iron skillet over medium high heat and season filets with salt and pepper. Add remaining oil and sear filets, for 2-3 minutes. Flip and insert into the bottom rack of the oven until internal temperature is 135 degrees F. Remove and let rest. Alternatively, you can grill the steaks on the grill per your liking.
  5. Place asparagus on the top rack of a 425 degree oven, roast for 8-10 minutes. Remove and drizzle with lemon juice.
  6. For the red wine pan sauce, deglaze pan with wine, and reduce mixture by half. Add stock, and once again reduce mixture by half. Remove from heat, add 2 tablespoons of butter, and season the pan sauce to taste with salt and pepper.
  7. Drain potatoes; using either a potato ricer or masher, mash potatoes and garlic into a mixing bowl. Fold in remaining butter and cream and season potatoes to taste with kosher salt and fresh cracked pepper.
  8. Enjoy!
Instead of making the asparagus in the oven, you can place the spears in foil with olive oil, salt and pepper and grill until tender.
Recipe by Authentically Candace at