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Enjoy grilled grass-fed beef with asparagus and carrot salad and creamy mashed potatoes.

filet mignon


  • 1 1/2 cups (345 g) cherry tomatoes, cut in half
  • 4 (4 ounce, 114 g) filet mignons
  • 1/4 (60 ml) cup extra virgin olive oil, divided
  • Mashed Potatoes:
  • 1 pound (227 g) russet potatoes, peeled, cleaned and roughly chopped
  • 1/3 cup (79 ml) cream
  • 1/4 cup (86 g) butter
  • Shaved Vegetable Salad:
  • 1/2 pound (227 g) asparagus, shaved
  • 1/2 pound (227 g) carrots, peeled and shaved
  • 2 medium radishes, julienne
  • 2 tablespoons (30 ml) grapeseed oil
  • salt and pepper to taste

4 Servings


  • For the tomatoes: Preheat the oven to 375 degrees F (190 degrees C).
  • Place the tomatoes in a medium bowl and gently toss together with 2 tablespoons (30 ml) of olive oil, salt and pepper.
  • Pour the tomatoes onto a baking sheet and roast for 8 to 10 minutes.
  • For the potatoes: Boil the potatoes until fork tender and drain.
  • While the potatoes boil, place the cream and butter in a small sauce pan and bring to a simmer.
  • When the potatoes are fork tender, slowly begin pouring the hot cream mixture onto the potatoes and mash until smooth. Season with salt and pepper.
  • For the filets: Brush the filets with the remaining oil and season each side with salt and pepper.
  • Heat a grill or grill pan on medium-high heat.
  • Grill the filets for 5 to 7 minutes, on each side (this will achieve medium-rare to medium doneness).
  • Allow the steaks to rest for 7 to 10 minutes, loosely covered, before serving.
  • For the salad: Toss the shaved asparagus, carrots, and julienne radish in a bowl with the grapeseed oil and season with salt and pepper.
  • Divide the potatoes and salad among four dinner plates and finish each plate with a filet topped with the roasted cherry tomatoes. Serve.

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