Pan Seared Filet Mignon with Roasted Potatoes and Trio Sauce - Michigan Wine Country
Pan Seared Filet Mignon with Roasted Potatoes and Trio Sauce - Cut potatoes lengthwise into 1/2-inch thick slices and arrange in one layer on baking sheets.
Ingredients
- 4 large russet (baking) potatoes (about 2 pounds total)
- 1/4 cup vegetable oil
- Six 1-1/4 inch thick filets mignons (about 3 pounds total)
- About 2 cups Trio sauce
- For garnish: 12 assorted red and yellow pearl onions, unpeeled
- 2 cups vegetable oil for frying onions
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