Filet Mignon, Roasted Thick Chip Potatoes & Sautéed Broccoli

Serving: 1 Person    

Cooking Time: 15 mins



6-8 ounces filet mignon 

1 tsp salt and pepper to taste


For the Potatoes:

1 tsp salt, pepper, paprika & garlic powder

1 Tbsp olive oil

3-4 ⅛ inch slices potatoes (soaked and dried)


For the Broccoli Florets and Mushrooms:

2-4 quartered mushrooms

2-4 quartered broccoli florets

2 tsp salt and pepper

1 tbsp lemon juice


How To Make:

  1. Season the beef with salt and pepper. 
  2. Heat olive oil in a large skillet.
  3. Carefully place the beef and sear on both sides for 2-4 minutes. Remove and set aside. 

Thick Chip Roaster Potatoes

  1. Preheat the oven to 425°F.
  2. Scrub potatoes (do not peel them). Cut into ¼ inch chips. 
  3. Soak potatoes in cold water for up to 1 hour or thoroughly rinse potatoes in cold water for at least 10 minutes. 
  4. Drain the potatoes and allow them to dry. 
  5. In a separate bowl, combine the oil, salt, pepper and paprika. Toss the potatoes until fully coated.
  6. Prepare a foil lined sheet pan and place the potatoes out evenly on it.
  7. Bake for 30-40 minutes. 

Sautéed Broccoli and Mushrooms

  1. Add the mushrooms and broccoli to the pan of beef and potatoes. Put in the oven to cook with the rest of the menu items.