Grilled Filet Mignon with Herb-Infused Roasted Potatoes

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Grilled Filet Mignon with Herb-Infused Roasted Potatoes is a show-stopping dish that combines the rich, buttery flavor of perfectly cooked steak with the crispy, herbaceous goodness of roasted baby potatoes. This recipe is perfect for a romantic dinner for two or an elegant evening gathering. Let’s get started on this delightful culinary experience!

Why You’ll Love This Recipe

This dish brings together the elegance of fine dining with the comfort of home cooking. The tender filet mignon is a luxurious treat, while the roasted potatoes add a rustic touch. With minimal ingredients and straightforward steps, you can impress your guests or enjoy a special night in.

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Succulent filet mignon grilled to perfection.
Crispy, herb-infused roasted potatoes that complement the steak beautifully.
Easy to prepare with simple ingredients.
Perfect for date night or celebrating special occasions.

Ingredients

2 filet mignon steaks (6-8 ounces each)
1 pound baby potatoes, halved
3 tablespoons olive oil, divided
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped (optional)
1 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon butter (for finishing the steak)

How to Make Grilled Filet Mignon with Roasted Potatoes

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, chopped rosemary, garlic powder, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
While the potatoes are roasting, prepare the filet mignon. Take the steaks out of the refrigerator and let them rest at room temperature for about 20 minutes. This helps achieve an even cook.
Heat a grill or grill pan over medium-high heat. Rub the steaks with the remaining tablespoon of olive oil and season generously with salt and pepper.
Once the grill is hot, place the filet mignon on it. Grill for about 4-5 minutes on one side, then flip and grill for an additional 3-4 minutes for medium-rare (adjust time based on your preferred doneness).
During the last minute of grilling, add a tablespoon of butter on top of each steak to melt and baste the meat.
Remove the steaks from the grill and let them rest for 5 minutes before serving.
Serve the grilled filet mignon alongside the crispy roasted potatoes.

Tips for the Best Results

Use a meat thermometer to check for doneness; aim for 130°F (54°C) for medium-rare.
Let the steaks rest after grilling to allow the juices to redistribute.
For extra flavor, marinate the steaks in olive oil, garlic, and herbs for a few hours before grilling.

Easy Variations

Swap baby potatoes for sweet potatoes or fingerling potatoes for a different flavor profile.
Experiment with herbs by adding fresh parsley or dill to the potatoes.
For a spicy kick, add a pinch of red pepper flakes to the potato mixture before roasting.

What to Serve With It

A fresh arugula salad with lemon vinaigrette.
Steamed asparagus or green beans for a pop of color.
A glass of red wine, such as Cabernet Sauvignon or Merlot.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the steak in a skillet over low heat, and reheat the potatoes in the oven to retain their crispiness.

Recipe Card

Grilled Filet Mignon with Herb-Infused Roasted Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Ingredients:

2 filet mignon steaks (6-8 ounces each)
1 pound baby potatoes, halved
3 tablespoons olive oil, divided
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped (optional)
1 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon butter (for finishing the steak)

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss halved baby potatoes with 2 tablespoons of olive oil, rosemary, garlic powder, salt, and pepper.
Spread potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway.
Let filet mignon sit at room temperature for 20 minutes.
Heat a grill or grill pan over medium-high heat. Rub steaks with remaining olive oil and season with salt and pepper.
Grill steaks for 4-5 minutes on one side, then flip and grill for 3-4 more minutes for medium-rare.
Add butter on top of steaks during the last minute of grilling.
Remove steaks from the grill and let rest for 5 minutes before serving.
Serve steak with roasted potatoes.