Seared Filet with Fingerling Potatoes

Date Added: Aug 13, 2010 American Gluten Free
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Prep Time

5 mins

Cook Time

9 mins

Ready In

14 mins



*to adjust serving size click on "serving box".


The Perfect Beef Dish. Pan seared Center Cut Filet Mignon topped with a Roast Tomato Compound Butter served over Pan Roasted Fingerling Potatoes seasoned with Rosemary.


  • 8  Ounce(s) Weight Filet Mignon, center cut
  • 1
  • 1  As Needed Salt, kosher
  • 2
  • 1  Pinch Black Pepper
  • 3
  • 1  Table Spoon(s) Blended Oil
  • 4
  • 2  Table Spoon(s) Roast Tomato Compound Butter
  • 5


    1. Season the filet on all sides
    2. Heat pan and add blended oil
    3. Sear on both sides
    4. Finish in oven for 7 minutes for medium rare longer
    5. Let filet rest for 5 minutes before serving
    6. Plate up the potatoes and top it with the rested filet
    7. Top the filet with the compound butter

    Roasted Fingerling Potatoes


  • As Needed Salt & White Pepper
  • 6 Ounce(s) Weight Fingerling Potatoes
  • 2 Table Spoon(s) Olive Oil
  • 1 ½ Each Rosemary Sprigs
  • Directions

    1. Preheat oven to 400 degrees
    2. Cut fingerling potatoes lengthwise
    3. Season with salt and pepper
    4. Heat pan and place the potatoes in a pan with olive oil and rosemary
    5. Brown the potatoes in the pan and finish in oven until done
    6. Cut into the largest one to ensure they are fork tender, approximately 8 minutes

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