# Filet Mignons with Turned Potatoes, Maple Butter Carrots and Lava Cake

> Filet Mignons with Turned Potatoes, Maple Butter Carrots and Lava Cake (ready in about 50 minutes, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-04-22
Posted by Suzanne Lejeune

- **Yield:** 2 servings
- **Total time:** ~50 minutes
- **Cuisine:** American, French
- **Course:** Full Meal, Main Dish, Side Dish
- **Est. cost:** ~$38–$55 CAD (at time of writing)

Filet Mignon + Maple Butter Carrots + Turned Potatoes + Lava Cake | SIMM

✨ Make-a-Meal by SIMM

## Shop It

### Meat & Seafood

- Filet mignon steaks — 2 (6–8 oz each, about 2 inches thick)

### Produce

- Carrots — 4–5 medium
- Small New Potatoes 12-14
- Garlic — 4 cloves
- Fresh rosemary — 2 sprigs
- Fresh chives — 2 Tbsp

### Dairy & Eggs

- Butter — 11 Tbsp total
- Eggs — 2

### Baking & Sweets

- Dark chocolate — 90 g
- Sugar — ¼ cup

### Pantry

- Maple syrup — 1½ Tbsp
- All-purpose flour — 1 Tbsp (optional)
- Kosher salt — to taste
- Black pepper — to taste

### Oils & Fats

- Neutral oil — 2 Tbsp

### Liquids

- Chicken stock — ½ cup

## Mise It

### Cartouche (parchment paper + scissors)

- Tear a piece of parchment paper.
- Fold it into a rough triangle.
- Trim into a circle sized to fit just inside the pan.
- Cut triangle tip to create a circle in the center of the parchment paper circle roughly the size of a golf ball.

### Potatoes (cutting board + turning knife or peeler + bowl)

- Cut top and bottoms off. Then peel and turn potatoes to cut 7 sides and make even barrel shapes.
- Keep potatoes submerged in water until cooking.
- Set aside ½ cup chicken stock.

### Carrots (cutting board + knife)

- Peel 4–5 carrots.
- Cut into diagonal slices or slim batons.

### Lava Cake Batter (2 bowls + whisk + ramekins)

- Measure 90 g dark chocolate and 4 Tbsp butter.
- Measure ¼ cup sugar.
- Crack 2 eggs.
- Measure 1 Tbsp flour if using.
- Grease 2 ramekins.

### Aromatics (cutting board + knife)

- Smash 4 garlic cloves.

### Herbs (cutting board + prep bowl)

- Reserve 2 rosemary sprigs.
- Chop 2 Tbsp chives.

### Steak Prep (tray + paper towel)

- Pat 2 filet mignon steaks completely dry.
- Season generously with kosher salt and black pepper.
- Let stand at room temperature for 30–45 minutes.

### Butter Portions (small bowls)

- Measure 3 Tbsp butter for steak.
- Measure 2 Tbsp butter for carrots.
- Measure 2 Tbsp butter for potatoes.
- Reserve 4 Tbsp butter for lava cakes.

## Make It

1. **ADD** the potatoes to a pan with ½ cup chicken stock, ½ cup water, 2 smashed garlic cloves, and 2 Tbsp butter. **COVER** with a cartouche if using and **SIMMER** very gently for about 20 minutes until tender.
2. **PREHEAT** the oven to 425°F (220°C).
3. **MELT** the dark chocolate with 2 Tbsp butter until smooth. In a second bowl, **WHISK** the eggs with the sugar until lighter and slightly thickened. **MIX** the chocolate mixture into the egg mixture and **STIR IN** the flour if using. **DIVIDE** between the greased ramekins and **SET ASIDE**.
4. **ADD** the carrots to a skillet with ½ cup water and a pinch of salt. **COVER** and **COOK** 5–6 minutes until just tender.
5. **REMOVE** the lid from the carrots and **COOK** until the water evaporates. **ADD** 2 Tbsp butter and 1½ Tbsp maple syrup, then **TOSS** until glossy and lightly caramelized. **SEASON** with salt and pepper and **SET ASIDE** warm.
6. **REMOVE** the cartouche from the potatoes near the end of cooking so the liquid can reduce. **LIFT OUT** the potatoes once tender, **REDUCE** the liquid to a light glaze, then **RETURN** the potatoes to the pan. **ADD** the chopped chives, **SEASON**, and **TOSS** to coat.
7. **HEAT** a cast-iron or stainless skillet over high heat until very hot. **ADD** 2 Tbsp neutral oil. **SEAR** the steaks 2–3 minutes on the first side without moving, then **FLIP** and **SEAR** 2–3 minutes on the second side.
8. **LOWER** the heat slightly. **ADD** 3 Tbsp butter, 2 smashed garlic cloves, and the rosemary sprigs. **TILT** the pan and **BASTE** the steaks continuously for 1–2 minutes until they reach your preferred doneness, ideally 130–135°F for medium-rare.
9. **TRANSFER** the steaks to a plate and **REST** 5–7 minutes. **SPOON** the rosemary garlic butter over top.
10. **BAKE** the lava cakes for 8–10 minutes while the steaks rest, until the edges are set and the centers remain soft. **REST** 1 minute, then **RUN** a knife around the edges and **INVERT** onto plates.
11. **PLATE** the filet with the glazed potatoes and maple butter carrots. **SERVE** the lava cakes immediately after the main course or alongside if desired.

**Tools:** Cutting board, turning knife or peeler, parchment paper, scissors, saucepan or sauté pan, cartouche, skillet for carrots, cast-iron or stainless skillet for steak, thermometer, 2 bowls, whisk, 2 ramekins, spatula or spoon.

## Make-A-Meal Plating

Here is your plating direction for the meal: a structured Family Style instructional view.

### Family Style

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