Sometimes you want to go all out, and for me, that means filet mignon. It’s tender, buttery, and luxurious on its own—but ...

Add cream and simmer until flavors meld, about 2 minutes. Use a slotted spoon to remove potatoes from oil. (Save oil for another use.) Spoon sauce over steaks and serve with warm potatoes.

Pan-Seared Filet Mignon with Red Wine Bordeaux Sauce, Garlic Smashed Potatoes, and Roasted Brussels Sprouts with Balsamic ...