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Brown Butter Sage Beef Filet Mignon with Sweet Potato Mash and Glazed Brussel Sprouts

November 27, 2023 • 0 comments

Brown Butter Sage Beef Filet Mignon with Sweet Potato Mash and Glazed Brussel Sprouts
Indulge your taste buds in a symphony of flavors with our Brown Butter Sage Filet, accompanied by velvety Sweet Potato Mash and perfectly glazed Brussels Sprouts. This exquisite recipe combines the richness of brown butter and the earthy aroma of sage to elevate a succulent filet to new heights.
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (4) Beef Filet Mignon Steak
  • (4 Tbsp (for Filet)) Unsalted Butter
  • (8 (for Filet)) Fresh Sage Leaves
  • (To taste (for Filet)) Salt and Freshly Ground Pepper
  • (2, peeled and cubed) Large Sweet Potatoes
  • (2 Tablespoons (for sweet potato mash)) Olive Oil
  • (1/4 Cup (for sweet potato mash)) Milk or Cream
  • (To taste (for sweet potato mash)) Salt and Fresbly Ground Pepper
  • (1/4 teaspoon (for sweet potato mash)) Ground Cinnamon *optional*
  • (1 pound, trimmed and halved) Brussel Sprouts
  • (2 Tablespoons (for Brussel sprouts)) Olive Oil
  • (2 Tablespoons (for Brussel sprouts)) Balsamic Vinegar
  • (2 Tablespoons (for Brussel Sprouts)) Honey
  • (To taste (for Brussel Sprouts)) Salt and Freshly Ground Black Pepper



1. Brown Butter Sage Filet:

a. Season the filet mignon steaks generously with salt and black pepper.

b. In a skillet over medium-high heat, melt the butter. Add the fresh sage leaves and cook until they become crispy, about 2 minutes. Remove the sage leaves and set them aside.

c. In the same skillet, add the seasoned filet mignon steaks. Cook to your desired level of doneness (about 3-5 minutes per side for medium-rare, depending on thickness). During the last minute of cooking, return the crispy sage leaves to the skillet and baste the steaks with the browned butter.

d. Remove the steaks from the skillet and let them rest for a few minutes before serving.

2. Sweet Potato Mash:

a. Place the peeled and cubed sweet potatoes in a pot of boiling water. Cook until

tender, about 10-15 minutes. Drain.

b. Mash the sweet potatoes with butter, milk (or cream), salt, black pepper, and

ground cinnamon (if using) until smooth and creamy.

3. Glazed Brussels Sprouts:

a. In a large skillet, heat olive oil over medium-high heat. Add the Brussels

sprouts and cook until they start to brown, about 5 minutes.

b. In a small bowl, mix balsamic vinegar and honey. Pour the mixture over the

Brussels sprouts and toss to coat. Cook for an additional 5-7 minutes, or until the Brussels sprouts are tender and caramelized.

c. Season with salt and black pepper to taste.

4. Serve: Plate the brown butter sage filet alongside a generous spoonful of sweet potato mash and the glazed Brussel