Directions

1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper. Bring a large pot of salted water to a boil.
2. Add potato wedges to boiling water and parboil for 8–10 minutes, until just tender on the outside. Drain well and allow them to steam-dry for 5 minutes.
3. Toss potatoes with olive oil, salt, pepper, garlic powder, paprika, and herbs. Spread in a single layer on the baking sheet, cut-side down. Roast for 35–40 minutes, flipping once, until deeply golden and crispy.
4. While the potatoes roast, remove the filet mignon from the refrigerator and let come to room temperature for 30 minutes. Pat dry and season generously with salt and pepper.
5. Heat a cast-iron or heavy skillet over high heat. Add olive oil and sear the steaks for 2–3 minutes per side, until a rich crust forms. Reduce heat to medium, add butter, garlic, and herbs, and baste continuously for 1–2 minutes, cooking to desired doneness (130–135°F for medium-rare). Transfer steaks to a plate and let rest 5–7 minutes.
6. Using the same skillet, discard excess fat and melt 1 tablespoon butter over medium heat. Add shallots and sauté until softened, about 1–2 minutes. Deglaze with beef broth, scraping up browned bits, and reduce by half. Stir in heavy cream and simmer 3–5 minutes until slightly thickened. Whisk in Dijon and whole-grain mustard. Season with salt, pepper, and lemon juice if using.
7. Serve filet mignon whole or sliced, spooning Dijon mustard sauce over the steak. Plate alongside crispy potato wedges and garnish with fresh herbs.