This is a fancy one! Well, filet mignon always feels pretty fancy. But fancy does not means difficult — in this case, not at all.
The Brussels sprouts get a nice kick from a bit of hot sauce. I love playing around with different hot sauces from around the country and around the world. Many of them have a very distinct personality, such as sambel olek.
Sambal olek is a thick, spicy Southeast Asian chile sauce made from hot red chile peppers, salt and often a bit of vinegar or another acidic ingredient. It may also contain onion, lemon or lime juice, garlic, or sugar. It’s available online and in gourmet and specialty stores. No need to run out and hunt it down if you’re looking to make this tonight — some Tabasco or Sriracha will do you just fine (start with a smaller amount if you are using Tabasco, and taste and add more as you wish).
A practical tip: If you don’t have a cutting board with a moat, think about buying one, especially if you cook meat often. The moat will catch those juices that a) you want to keep, and b) might run all over the counter and onto the floor, which is gross.
Filet Mignon with Roasted Brussels Sprouts and Lemon-Herb Mayo
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil divided
- 2 teaspoons sambel olek
- Kosher salt and freshly ground pepper to taste
- 4 ounce 5-ounce filet mignon steaks
- ½ cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1 tablespoon minced fresh parsley
- Preheat the oven to 425°F.
- Place the Brussels sprouts on a rimmed baking sheet, drizzle 1 tablespoon of the olive oil and the sambel olek over them, and toss to coat well. Season with salt and pepper and place into the oven. Roast for about 20 minutes until browned in spots and tender.
- Meanwhile, season the steak generously with salt and pepper. Heat a large heavy skillet, such as cast iron over medium-high heat. Add the remaining tablespoon olive oil, and sear the steak for 3 to 4 minutes on each side for medium rare, which should have an internal temperature of 130°F. Remove the steaks to a cutting board and let them rest for 5 minutes before serving.
- While the meat is resting, in a small bowl combine the mayonnaise, lemon juice, and parsley. Season with salt and pepper and stir well.
- Serve the filets with the Brussels sprouts, and a dollop of the lemon mayo on the side.
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