When your kids want to go to a steakhouse, make this restaurant-quality meal at home! Juicy seared steak, creamy mashed potatoes, and roasted asparagus come together for an elegant yet easy dinner.
🥩 6 filet mignon steaks
🧄 6 cloves garlic, minced
🧈 6 tbsp butter
🌿 6 sprigs fresh thyme
🧂 Salt and pepper, to taste
🫒 3 tbsp olive oil
🥔 6 large russet potatoes, peeled and cubed
🥛 1 cup heavy cream
🧀 1 cup shredded Parmesan cheese
🧂 1 tsp garlic powder
🌿 1 tbsp fresh parsley, chopped
🥦 1 bunch asparagus, trimmed
1- Prepare the Potatoes:
- Boil cubed potatoes in salted water until fork-tender.
- Drain and mash with heavy cream, butter, and parmesan cheese.
- Stir in chopped parsley and season with salt and black pepper.
2- Roast the Asparagus:
- Toss trimmed asparagus with olive oil, salt, and black pepper.
- Roast in the oven at 400°F (200°C) for 10-12 minutes until tender.
3- Sear the Steaks:
- Heat olive oil in a skillet over medium-high heat.
- Season steaks with salt and black pepper.
- Sear steaks for 3-4 minutes per side until browned.
- Add butter, garlic cloves, and thyme to the pan, basting the steaks.
- Cook to desired doneness (130°F for medium-rare, 140°F for medium).
4- Make the Cream Sauce:
- In the same pan, add heavy cream and shredded cheese.
- Stir until smooth and creamy.
5- Assemble the Plate:
- Serve each steak with mashed potatoes and asparagus.
- Drizzle the cream sauce over the mashed potatoes.
- Garnish with parsley and enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Equipment: Skillet, saucepan, oven, mixing bowl, spoon
- Let the steaks rest for 5 minutes before slicing to keep them juicy.
- Use a meat thermometer to check doneness for perfect results.
- For extra flavor, add a splash of Worcestershire sauce to the cream sauce.
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