Ingredients

For the filet mignon:

• 2 filet mignon steaks (about 6 oz each)

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 2 sprigs fresh thyme (plus more for garnish)

• Salt & freshly ground black pepper

For the mashed potatoes:

• 2 medium potatoes, peeled and cut into chunks

• 2 tbsp butter

• 1/4 cup heavy cream (warm)

• Salt & pepper to taste

For the roasted cherry tomatoes:

• 1 cup cherry tomatoes (mixed red and yellow)

• 1 tsp olive oil

• Pinch of salt and pepper

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Instructions

1. Prepare the mashed potatoes:

1. Boil the potato chunks in salted water until fork-tender (about 15 minutes).

2. Drain well, mash with butter and warm cream until smooth and creamy.

3. Season with salt and pepper to taste. Keep warm.

2. Roast the cherry tomatoes:

1. Preheat oven to 375°F (190°C).

2. Toss cherry tomatoes with olive oil, salt, and pepper.

3. Roast for 10–12 minutes until they begin to soften and slightly blister.

3. Cook the filet mignon:

1. Pat steaks dry and season generously with salt and pepper on both sides.

2. Heat olive oil in a cast-iron skillet over medium-high heat.

3. Sear steaks for 2–3 minutes on each side for medium-rare (adjust for desired doneness).

4. Add butter and thyme to the pan, basting the steaks with melted butter for extra flavor.

5. Remove from heat, rest for 5 minutes before serving.

4. Plate & serve:

1. Spoon mashed potatoes onto the center of the plate.

2. Place the filet mignon on top.

3. Arrange roasted cherry tomatoes on the side.

4. Drizzle with any leftover pan juices and garnish with fresh thyme.

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💡 Chef’s Tip: For extra richness, serve with a red wine reduction sauce or a peppercorn cream sauce.