Date Night Steak Dinner: Perfectly Cooked Filet Mignon

Ingredients

• 2 filet mignon steaks (6-8 ounces each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 1/2 cup red wine (such as Cabernet Sauvignon)
• 1 tablespoon unsalted butter
• 2 cups Yukon Gold potatoes, peeled and cubed
• 1/2 cup heavy cream
• 2 tablespoons sour cream
• 1 tablespoon chives, chopped

Instructions

1. Start by seasoning the filet mignon steaks with salt and pepper on both sides, allowing them to sit at room temperature for about 30 minutes.
2. In a large pot, add the cubed Yukon Gold potatoes and cover them with cold water. Bring to a boil and cook for 15 minutes, or until fork-tender.
3. While the potatoes are cooking, heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned steaks and sear for 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness.
4. In the last minute of cooking, add minced garlic and rosemary to the skillet, basting the steaks with the oil and herbs for extra flavor.
5. Once cooked, transfer the steaks to a plate, cover loosely with foil, and let them rest for 5 minutes while you prepare the sauce.
6. Pour the red wine into the same skillet, scraping up any browned bits, and reduce the liquid by half. Stir in the butter until melted and combined.
7. Drain the potatoes and return them to the pot. Add heavy cream, sour cream, salt, and pepper, then mash until creamy and smooth. Stir in chopped chives.
8. Serve the filet mignon on plates alongside a generous scoop of mashed potatoes, drizzled with the red wine reduction.