Garlic Butter Filet Mignon & Truffle Mashed Potatoes

A Cozy Night In, the Gourmet Way

There’s something magical about winter evenings when the kitchen smells of sizzling butter and roasted garlic. This Garlic Butter Filet Mignon & Truffle Mashed Potatoes recipe is my go-to when I want to impress without the fuss—deeply comforting, elegant, and deeply rooted in the kind of rustic European cooking I grew up with. I remember my nonna searing beef medallions on a cast-iron skillet, the aroma of garlic and butter filling the house, while a pot of velvety mashed potatoes infused with truffle oil simmered gently nearby.

Today, I’m sharing that inspiration with a modern twist—grilled filet mignon kissed with garlic butter, served atop creamy truffle mashed potatoes, with roasted mushrooms, steamed asparagus, and soft-boiled eggs. A red wine reduction ties it all together. This dish isn’t just a meal—it’s a celebration.

Why You’ll Love This Recipe

•  Elegant but Easy: Filet mignon might sound intimidating, but grilling it with a touch of garlic butter makes it both achievable and indulgent.
•  Umami Explosion: Roasted mushrooms and truffle oil transform mashed potatoes into a luxurious side.
•  Balanced Plate: The addition of steamed asparagus and soft-boiled eggs offers a fresh and silky contrast.
•  Perfect Pairing: A red wine reduction not only enhances the filet but brings the whole plate together with flair.

Ingredients (Serves 4)

For the Garlic Butter Filet Mignon

• 4 filet mignon steaks (1.5–2 inches thick)
• Kosher salt and freshly ground black pepper
• 4 tbsp unsalted butter, softened
• 3 cloves garlic, finely minced
• 1 tsp chopped fresh parsley (optional)

For the Truffle Mashed Potatoes

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter
• ½ cup whole milk (warm)
• 1 tbsp truffle oil (or more to taste)
• Salt to taste

Roasted Mushrooms

• 1 lb cremini or baby bella mushrooms, halved
• 2 tbsp olive oil
• 1 tsp thyme (fresh or dried)
• Salt & pepper to taste

Steamed Asparagus

• 1 bunch fresh asparagus, trimmed
• Salt and lemon zest (optional)

Soft-Boiled Eggs

• 4 large eggs
• Ice bath (for cooling)

Red Wine Reduction Sauce

• 1 cup dry red wine
• ½ cup beef broth
• 1 shallot, minced
• 1 tsp balsamic vinegar
• 1 tsp unsalted butter
• Salt & pepper to taste

Instructions

Step 1: Prepare the Garlic Butter

In a small bowl, mix softened butter with minced garlic and parsley. Set aside at room temperature. This will melt beautifully over your hot filet.

Step 2: Season & Grill the Filets

1. Pat steaks dry with a paper towel.
2. Season generously with salt and freshly cracked black pepper.
3. Preheat grill or grill pan to high heat. Sear steaks 3–4 minutes per side for medium-rare (internal temp 130°F/54°C), adjusting time for preferred doneness.
4. Remove from heat, top each steak with a spoonful of garlic butter, and tent with foil to rest for 5–7 minutes.

Step 3: Make Truffle Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (about 15–20 minutes).
2. Drain and mash with butter, warm milk, and truffle oil.
3. Season with salt to taste and keep warm.

Step 4: Roast the Mushrooms

1. Preheat oven to 400°F (200°C).
2. Toss mushrooms in olive oil, thyme, salt, and pepper.
3. Spread on a baking sheet and roast for 15–20 minutes, stirring halfway through until golden and tender.

Step 5: Steam the Asparagus

1. Steam asparagus in a basket over boiling water for 3–5 minutes until tender-crisp.
2. Season lightly with salt and garnish with lemon zest if desired.

Step 6: Soft-Boil the Eggs

1. Bring a saucepan of water to a gentle boil.
2. Lower eggs in carefully and cook for 6–6.5 minutes.
3. Transfer to an ice bath, peel gently, and set aside.

Step 7: Red Wine Reduction Sauce

1. In a small saucepan, sauté shallot in a bit of butter until translucent.
2. Add wine, broth, and balsamic vinegar. Simmer until reduced by half (about 10–12 minutes).
3. Whisk in remaining butter and season with salt and pepper.

Assembly Tips

• Plate like a pro: Spoon a generous heap of mashed potatoes onto the center of the plate.
• Top with filet: Nestle the filet on top, garlic butter melting over the sides.
• Add sides: Arrange mushrooms, asparagus, and halved soft-boiled eggs around the base.
• Finish with sauce: Drizzle the red wine reduction over the filet and around the plate.

Wine Pairing Suggestions 

This dish calls for a bold companion. Try it with:

• Cabernet Sauvignon – for its deep berry and peppery finish.
• Malbec – smooth, earthy tones that complement the truffle.
• Bordeaux blend – elevates the rich textures of the meat and potatoes.

Substitutions & Variations

• Vegetarian twist? Swap filet with grilled portobello mushrooms and double up on the asparagus and potatoes.
• Lighter version? Use olive oil mashed potatoes and skip the eggs.
• Add crunch: Finish the plate with crispy shallots or garlic chips.

Make-Ahead & Storage

• Make-ahead: Garlic butter and mashed potatoes can be prepared a day in advance.
• Storage: Leftovers keep well for 2–3 days in the fridge. Reheat gently to preserve the textures.
• Eggs: Soft-boiled eggs can be made up to 2 days ahead—store peeled in cold water.

Reader’s Tip 

Tried this dish? Add sautéed spinach with garlic or a blue cheese crumble on the filet for extra flair. Share your twist with us in the comments!

Final Thoughts

This Garlic Butter Filet Mignon & Truffle Mashed Potatoes recipe is one of those special-occasion meals that feels like a hug on a plate—rich, elegant, and deeply satisfying. Whether you’re cooking for loved ones or simply treating yourself, this dish is bound to leave a lasting impression.