Fillet Mignon & Asparagus

Plate containing Fillet Mignon with Béarnaise sauce & Asparagus

Serves 2

What can we say, sometimes you just crave a perfectly cooked fillet mignon, without a lot of frills. We procure all of our meat from a butcher who only deals with local farmers who, in the summer use pasture for feed and do not abuse the use of antibiotics. The fillet mignon were so tender that they literally melted in our mouths.

As a side, we steamed some fresh asparagus from Peru, we happen to prefer the flavor of Peruvian asparagus over the Mexican or even the fresh asparagus from Ontario.

We like a bit of Béarnaise sauce, not too much, but it is quite easy to make and can be adjusted to suit your taste buds.



  1. Liberally salt both sides of the Fillet Mignon steaks.
  2. Turn your oven on to broil.
  3. Place 1 tablespoon of butter in an oven proof skillet on medium high heat. When the butter begins to bubble place the fillet mignons in the skillet. Cook for 2 minutes, turn the meat over and pepper the browned side.
  4. Cook for 2 minutes.
  5. Place the skillet under the broiler. Our steaks were about 1 1/4 inches thick so I put them under the broiler for 3 1/2 minutes, turned them over and cooked them for another 3 1/2 minutes.
  6. Note: You will have to be the judge of how long you broil the steaks for. If you like them very rare then 2 minutes per side is probably sufficient. Loraine and I prefer a medium rare.

  7. We steamed the asparagus in our rice cooker which comes with a steamer bowl. It's simple and produces an excellent finished product. Covered with 1 tablespoon of butter, salt and pepper and you have a perfect side dish.

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Bon Appétit