This one is for all the steak lovers craving a retro and classic dish without making a reservation at a fancy steakhouse! Nothing tastes better than this delectable combination of tender, juicy filet mignon, and earthy, creamy Diane steak sauce. The best part? It’s less expensive and less crowded because you’re at home! You’ll find what you crave with our Filet Diane With Roasted Garlic Mashed Potatoes recipe.

Why We Love This Filet Diane with Roasted Garlic Mashed Potatoes Recipe

Recreating a steakhouse-style dish can seem like a lot of work, but achieving restaurant-worthy perfection is easier than you think! This delightful recipe features a fork-tender filet mignon on a creamy bed of mashed potatoes, topped with earthy mushrooms and a rich cognac sauce. After one bite, you’ll forget you’re not at a restaurant.

Tools You’ll Need Before You Start

• 1 Large Saucepan
• 1 Cutting Board
• Whisk
• Meat Thermometer

How to Make Filet Diane With Roasted Garlic Mashed Potatoes

Traditionally, this steak dish features a standard tenderloin, but we’re using the very best part of the tenderloin from America’s Original Butcher: Omaha Steaks Butcher’s Cut Filet Mignon. These filets are trimmed twice by master butchers to remove exterior fat and aged at least 30 days for maximum tenderness. It’s a fork-tender steak experience guaranteed to please!

1. These Filets are Sear-ously Perfection

Pan-seared filet mignons are delicious! Start by thawing your filet in the refrigerator overnight or using our convenient quick-thaw method. Once thawed, pat dry and liberally season each filet with salt and pepper. Allow them to come to room temperature on the counter for about 20 minutes.

Once steaks have reached room temperature, add some grapeseed oil to a saucepan and bring to medium-high heat. Next, place the filets in the large saucepan and cook for about three minutes until an excellent crust forms. Then flip your filets, add your creamy butter, baste for another 30 seconds, and cook for about two minutes for medium-rare doneness of 130 degrees Fahrenheit as per a meat thermometer. Refer to our helpful steak doneness guide for different desired cooking doneness. Remove the filets from the pan and rest on a cutting board for five minutes.

2. Let’s Get Saucy

Diane sauce is the perfect way to infuse your filet mignon with the umami flavor of mushrooms and the sweet taste of cognac or brandy! Add meaty portobello mushrooms with salt and pepper to the still-hot filet pan, sautéing for about 90 seconds. Then add the minced shallots and sliced garlic to the same pan and sauté for another 30 seconds. Turn the burner off and add in the cognac or brandy to deglaze the pan. Use caution, as the alcohol will produce flames.