Serves: 4 People | Total Time: ~80 minutes

*Read Menu Steps Before Starting

Ingredients:

Filet Mignon

• 4 6 oz. beef tenderloin filets (or steak cut of your choice)

• 2 Tbs. fresh thyme, chopped (2 tsp if using dried thyme)

• 1/4 c. balsamic vinegar

• 1/4 c. Worcestershire

• Salt

• Pepper

Balsamic Mushrooms

• 10 oz. fresh Shitake Mushrooms (can also use Baby Bella/Crimini)

• 2 Tbs. balsamic vinegar

• Olive Oil

• Salt

• Pepper

Maple Bacon Balsamic Brussels Sprouts

• 6 strips of bacon, chopped into 1-inch slices

• 1-1.5 lbs. fresh Brussels sprouts, quartered

• 2 Tbs. balsamic vinegar

• 1.5 Tbs. maple syrup

• Olive Oil

• Salt

Roasted Thyme Potatoes

• 1.5 lbs. small golden potatoes, halved or quartered (depending on size)

• 2 Tbs. fresh thyme, chopped (2 tsp if using dried thyme)

• Olive Oil

• Salt

Menu Steps:

1) Preheat oven to 400 degrees Fahrenheit. 

2) Remove steak from the fridge. Sprinkle salt (if not salted already) and grind pepper on top of all filets.

• Seasoning one day in advance is ideal, but if you don’t remember, just make sure this is the first step in your cooking process!

3) Prep steak marinade.

• Chop 4 Tbs. of fresh thyme. Sprinkle 2 of the Tbs. on the steaks. Set the other 2 Tbs. aside for later.

• Then, add 1/4 c. balsamic vinegar and 1/4 c. Worcestershire to steaks. Toss steaks in marinade.

• Let steaks marinate as you're prepping the rest of the ingredients (marinate up to 4 hours if preparing steaks beforehand).

4) Prepare your vegetables.

• Remove the ends, then quarter each Brussels sprout. Set aside.

• Slice mushrooms. Set aside.

• Half or quarter small golden potatoes, depending on size preference. Set aside.

5) Slice bacon into 1-in strips. Set aside. 

6) Prepare the potatoes for roasting.

• Add potatoes to a foil-lined baking sheet.

• Add a glug of olive oil, the remaining 2 Tbs. of fresh thyme, a generous sprinkle of salt, a few grinds of pepper. Toss. Add to the oven.

• The potatoes will cook for ~30-35 minutes total (until golden brown). Set a timer for 20 minutes to remember to toss potatoes mid-way!

Note: The mushrooms, Brussels sprouts, and steak will all be cooked on the stovetop.

• You have two options: A) Cook in three separate pans (what I demonstrate in this recipe), or B) Cook in two pans by cooking the mushrooms first, then setting those aside before cooking the Brussels sprouts.

• If timing each component of the meal to finish at the same time is important to you, then three pans are preferable. 

7) Start by heating one of your skillets to cook the bacon.

• Add the 1-inch strips of bacon and cook until bacon is crispy.

• Remove bacon bits from the skillet and set them aside in a bowl.

• Keep bacon fat in skillet. 

8) Add the Brussels sprouts to the bacon fat in the skillet.

• Once coated in fat, add salt and toss.

• Cook Brussels sprouts for about 5-7 minutes.

• Once the ends start to become crispy, add 2 Tbs. of balsamic vinegar.

• Set on medium-low. 

9) Begin heating two other skillets for the steak and the mushrooms.

• Once the pans are hot, add a small amount of oil.

• Once the oil is hot, add your mushrooms to one pan and the steaks to the second pan. 

10) Let steaks sear on one side for 4-5 minutes before flipping. 

11) Meanwhile, sauté and add salt to the mushrooms.

• After ~4-5 minutes (or until mushrooms are cooked through), add 2 Tbs. balsamic vinegar and a few grinds of pepper. Toss and taste! Does it need more salt, balsamic, or pepper? If you want to mellow out the taste, add 1-2 Tbs. of butter.

• Once the mushrooms have absorbed the balsamic vinegar, set the stovetop to low. 

12) Flip steaks. Cook the opposite side for 3-4 minutes, then sear the edges of each steak. Place the steaks on a baking sheet in a 400-degree oven until cooked to your preferred internal temperature. 

• I normally set them in the oven for 5 minutes, then check their temperature with a meat thermometer.

• Once it hits 130 degrees (medium internal temp), take the steaks out of the oven and let rest for 5-10 minutes. The steaks will reach ~135 degrees with carry-over cooking. 

13) Finish up the Brussels sprouts by adding your bacon back into the Brussels sprouts mixture. Then, top the mixture with 1.5 Tbs. of maple syrup.

• Toss and taste! Does it need more balsamic or maple syrup?

• Keep them on low until ready to plate. 

14) Your potatoes should be close to finished. Keep them in the oven until golden brown (about 35 minutes total cooking time).

• If your potatoes are finished before the rest of your meal, move them to a separate serving bowl and keep warm.

• To keep warm for a few minutes without a warming drawer or oven, I normally transfer the vegetables to a bowl, cover the bowl with a clean kitchen towel, and place it in the microwave (or somewhere with minimal airflow).

15) Once the steaks have rested for 5 minutes, begin plating!

• Place a filet on each plate.

• Top each filet with mushrooms.

• Plate potatoes and Brussels sprouts as sides.

• Enjoy!

Real Tips:

Steak Size and Shape

• Pick steak filets around the same size and shape. This helps the cooking time be the same for each filet so there’s less variability and hassle.

Handling Three Stovetop Burners

• If you're worried about having three pans going at the same time, cook the mushrooms first. Once finished, you can:

  • A) Leave the mushrooms on a low burner before starting the Brussels sprouts and steak.

  • B) Transfer the mushrooms to a serving bowl and keep warm, then use the same skillet to cook your Brussels sprouts.

Want More Bacon?

• I like a lot of bacon in the maple bacon balsamic Brussels sprouts. If you're the same way, feel free to use the whole package instead of having leftover strips.

Do I Need to Finish My Steaks in the Oven?

• If your steak cuts are thinner, no need to finish in the oven! Searing them on the stovetop for ~10 minutes total should do the trick.

Helpful Links for Cooking Meats:

• Read our Guide to Searing and Finishing Meats to learn more in-depth tricks to cooking steak perfectly every time.

• View the Internal Meat Temperature Reference Guide to ensure you always cook meats to your preference.