Steak Dinner: Filet Mignon, Crispy Potatoes, and Roasted Asparagus
Steak Dinner: Filet Mignon, Crispy Potatoes, and Roasted Asparagus
Rated 5.0 stars by 1 users
Cuisine
Modern American
Servings
2
Prep Time
20 minutes
Cook Time
45-55 minutes
Calories
625
A dinner that tastes like a splurge but cooks like a plan. This trio delivers the holy trinity of a steakhouse plate, juicy filet mignon basted in garlic-herb butter, rosemary potatoes with craggy crisp edges, and roasted asparagus with golden tips.
Ingredients
- 2 filet mignon steaks (1.5–2 inches thick)
- Kosher salt
- Freshly cracked black pepper
-
1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme (or both)
- For the Potatoes:
- 2 lbs Yukon Gold or Russet potatoes, cut into 1.5-inch chunks
- 1 teaspoon baking soda
-
salt & black pepper
- 1 tablespoon fresh rosemary, chopped
- 3 garlic cloves, smashed
- Optional: lemon juice or grated parmesan to finish
- For the Asparagus:
- 1 bunch asparagus (medium to thick spears)
- 1–2 tablespoons olive oil
- ½ teaspoon kosher salt
- Black pepper to taste
- Optional: lemon zest, shaved parmesan, red pepper flakes
Directions
- Start the Potatoes Preheat oven to 425°F (or 400°F convection).
- Boil potatoes in water with 1 tsp baking soda + salt for 8–10 minutes until just tender.
- Drain, steam dry 1 min, then shake in the colander to rough up edges.
- Toss with oil, garlic, rosemary, salt, and pepper.
- Spread on a parchment-lined sheet, roast 40–45 min, flipping halfway.
Roast the Asparagus Trim the woody ends from asparagus.
- Toss with olive oil, salt, and pepper.
- Roast on a second sheet for 10–12 minutes, or until tender and lightly charred.
- Add lemon zest or parmesan to finish.
Cook the Steak Let steaks come to room temp ~30 mins. Pat dry.
- Season all sides generously with salt and pepper.
- Heat a cast iron skillet over medium-high. Add oil.
Sear steak 2–3 minutes per side, then sear the edges for medium rare steaks
- Lower heat, add butter, smashed garlic, and herbs.
- Baste for 1–2 minutes with a spoon.
- Rest steaks 5–10 minutes before slicing. Serve with pan juices spooned over.
Recipe Note
Tips
Baking soda in the water breaks the surface starch for craggy potato edges
- Don’t skip the colander shake, that’s where the crisp happens
- Baste your steaks just before finishing, not the whole time
- Use two pans or stagger timing if your oven space is tight
Storage + Reheating
Steak: Best fresh. If needed, reheat gently in a low oven.
Potatoes: Crisp again in oven or air fryer at 400°F
Asparagus: Reheat in skillet with olive oil until warm
Nutrition
Nutrition
- Serving Size
- 1 Full Plate
- per serving
- Calories
- 625
- Carbs
- 28 grams
- Fat
- 32 grams
- Protein
- 42 grams
- Fiber
- 5 grams
- Sodium
- 780 milligrams