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Filet Mignon Side Dishes: Salads, Potatoes, and Vegetables

Natalie, a Ph.D. in Clinical Psychology, is a freelance writer who is always searching for what lies within the potential.


Filet Mignon Sides

Filet mignons are definitely the main attraction when served for dinner. Their subtle taste and tenderness don’t require elaborate side dishes, but some simple accompaniments can be served to enhance their flavor without stealing the show.

Start with a salad, add a potato, and perhaps consider some sautéed or grilled vegetables. You’ll find all the recipes below.

Salads to Serve With Filet Mignon

For starters, the go-to appetizer is usually a salad, either a Caesar salad or a wedge salad. Both are easy to make, especially if you use prepared salad dressing, though traditional dressings are not difficult to whip up. There are also Caesar salad kits in the grocery store that come with everything you need already prepared. In case you’d like to make your own from scratch, I have included recipes below.

Classic Caesar Salad

Though it differs from the traditional recipe, I use Romano cheese in my Caesar salad, since it provides a bolder flavor. You can use the more standard Parmesan cheese if you prefer. I usually also make this recipe without the anchovies and egg yolk, but I've included them as optional in case you prefer the flavor with them.

Leaving out the anchovies changes the taste somewhat but as the Worcestershire sauce has an anchovy base there is still enough of a fish flavor for me. The egg yolk gives the dressing added richness. Even though the risk of a single egg being infected with salmonella is very low, I prefer not to take the chance.

(Note: Pregnant women, children, the elderly and those whose immune systems are compromised should not eat raw eggs.)


  • 3 cloves garlic, finely chopped
  • 3 anchovy fillets (optional)
  • 1/2 lemon, juiced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 egg yolk (optional)
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup olive oil
  • 1 pinch salt (to taste)
  • 1 pinch of freshly ground black pepper (to taste)
  • 1/2 head romaine lettuce, torn into bite sized pieces
  • 1/3 cup grated Romano or Parmesan cheese
  • 3 tablespoons croutons


  1. Chill plates for half an hour before making the salad.
  2. If you are using the anchovies, mash them in a bowl together with the garlic.
  3. Add the lemon, vinegar, mustard, egg yolk (if using) and Worcestershire sauce.
  4. Whisk together briskly until well combined and smooth and creamy.
  5. Add the olive oil slowly while continuing to whisk.
  6. Stir in salt and pepper.
  7. Add the dressing to the romaine lettuce.
  8. Add the cheese and toss well until lettuce is thoroughly coated.
  9. Top with croutons.

Wedge Salad

This is probably the most popular salad that is served with steak and it’s one of the easiest to make.


  • 1 head of iceberg lettuce, cut into quarters with the root intact to keep the leaves together
  • Two roma tomatoes diced
  • 2 tablespoon blue cheese crumbles
  • ½ - ¾ cup thick blue cheese dressing (to taste)


  1. Chill plates for half an hour before making the salad.
  2. Place one wedge on each plate.
  3. Spoon dressing over the wedge (to taste).
  4. Sprinkle diced tomatoes and crumbled blue cheese over each wedge.

Potato Side Dishes for Filet Mignon

Belgium Fries

The secret to these classic steak fries is frying the potatoes twice. The first time cooks them through. The second time which can be done hours later just before serving makes them crispy. Ideally, use a deep fryer if you have one. If not, a fryer with a basket insert and separate deep fat-thermometer is the next best thing.

If you don’t have one of those either use a heavy, deep pot with a long-handled fried-food skimmer or large, long-handled slotted spoon and deep-fat thermometer. Use older potatoes as these have had time to develop starch. Cut the potatoes to your preference; thin sticks, large wedges, or anything in between.

(Note: Whenever deep-fat frying, always make sure to have a lid and baking soda close by. In case of fire, turn off the heat and cover the pan. This will deprive the fire of oxygen causing to go out. Do not douse the fire in water as this will likely cause it to spread. Baking soda can be used to put out small fires but it takes a lot of baking soda to do the job.)


  • 3-4 cups vegetable oil
  • 2 pounds potatoes (yukon gold, idaho or russet), peeled, rinsed, and dried
  • Salt to taste


  1. Fill the deep fryer at least halfway to three quarters full. Heat the oil to 325°F.
  2. Cut the potatoes into sticks or wedges about 1/2 inch wide and 3 inches long.
  3. Separate the fries into batches of about one cup each.
  4. When the oil has reached the right temperature, fry the potatoes for 4-5 minutes per batch.
  5. When done they should still be lightly colored, not browned.
  6. Be sure to bring the temperature back up to 325°F between batches.
  7. You can let potatoes rest for several hours at room temperature if desired before finishing them as they are best refried right before serving.
  8. Heat the oil to 325°F. Fry the potatoes in 1-cup batches until nicely browned and crisp, about 1 to 2 minutes. Let them drain on paper towels or brown paper bags and then place in serving bowl that has been warmed. Sprinkle with salt, toss and serve.
  9. Make sure you don’t cover the fries to keep them as this will make them soft and limp instead of crispy.

Veggie Twice-Baked Red Potatoes

This is a bit of a different twist on twice-baked potatoes. Instead of the standard sour cream, cheese, and bacon option, I opt for a healthier version with broccoli, onion, and cauliflower.

Since I keep kosher and don’t mix milk and meat, I use a kosher brand sweet, unsalted margarine for this dish, like Fleishman’s or Mothers, both of which are easily found in the supermarket. If you prefer butter, feel free to substitute it for the margarine.


  • 2 pounds medium red potatoes
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt (to taste)
  • 1 stick non-dairy margarine, cut into ¼ inch slices, room temperature
  • ¾ cup non-dairy creamer (or dairy-free soy or almond milk)
  • ¼ teaspoon black pepper (to taste)
  • ½ teaspoon salt
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 green pepper chopped
  • ½ cup mushroom chopped
  • ½ cup cooked broccoli chopped
  • ½ cup cooked cauliflower, chopped
  • 1/4 cup green onion chopped
  • Chopped chives for topping (Tip: If using fresh chives snip them with scissors instead of chopping them which better retains their flavor)


  1. Preheat oven to 400 degrees. Cover baking sheet with foil and spray with baking spray. Set aside.
  2. Wash the potatoes, pat them dry with paper towel. Put potatoes in large bowl and toss with olive oil. It works best if you use your hands to make sure all the potatoes are fully coated in the oil.
  3. Sprinkle them with sea salt and toss.
  4. Place potatoes onto baking sheet. Bake for approximately 30-35 minutes or until softened. When done you should be able to easily pierce them with a fork. Remove from oven and allow the potatoes to cool.
  5. While they are cooking, heat 1 tablespoon oil over medium heat.
  6. Add the garlic and sauté for 1 minute.
  7. Add broccoli, cauliflower, green onion, bell pepper, and mushrooms and sauté 1 minutes until just heated through, stirring continuously.
  8. Remove from heat and set aside.
  9. Once potatoes have cooled, using a sharp knife, cut the tops off about a half to three quarters inch from the top. (I set the tops aside and broil them until crisp for a tasty snack while I prepare the rest of the meal.)
  10. Scoop out the potatoes, being careful to leave the skin and a thin layer of potato so they will stay firm. Place the potato skins back onto the baking sheet.
  11. Place the scooped out potato into a medium size bowl, add margarine and mash well with a fork or masher. If you need to make the potato softer or if the margarine isn’t melting, microwave it for one minute.
  12. Pour in the almond milk and continue mashing. They should become creamier and softer. Use more as needed until you reach the desired consistency.
  13. Add in the bell pepper, broccoli, cauliflower, mushrooms, green onion, and garlic. Stir to combine. Add the salt and black pepper to taste. Stir to combine.
  14. Spoon the potato mixture back into the potato skins. Add extra on top so the filling comes out of the top of the potato. Use all of the potato mixture.
  15. Place baking tray back in oven and cook for an additional 10 minutes until the top of the potatoes are slightly crispy. I usually then broil them for a minute or so until just past golden for a crispier top.
  16. Top with chives.
  17. Serve immediately 1-2 per plate.

Vegetable Side Dishes for Filet Mignon

Green Beans Almondine

This simple bean dish will dress up any meal. The subtle flavor of butter or margarine accents the meat beautifully while the lemon provides just enough of a punch to make them stand apart.

Fresh beans always taste best, but I have made this with frozen beans and it’s almost as good and a worthy shortcut. Again, I substitute a non-dairy margarine for the butter, but use butter instead if you prefer.


  • 1 lb fresh green beans, cut French style on the angel into 1-inch pieces or 2 nine-ounce packages of frozen French-style green beans
  • 1 bowl ice water
  • ¼ cup slivered almonds
  • 4 tablespoons non-dairy margarine (butter if you prefer)
  • 1 tablespoon minced garlic
  • ½ lemon
  • salt and pepper to taste


  1. Fill a medium pot with just enough water to cover beans, add salt and bring to a boil.
  2. Add beans and boil until crisp-tender, 2-3 minutes.
  3. Drain and plunge into ice water bath to stop cooking process.
  4. (or cook frozen beans according to package directions).
  5. Drain fresh or frozen beans and set aside.
  6. Cook almonds in margarine (or butter) over low heat, stirring frequently, until golden.
  7. Stir in garlic and cook for one minute.
  8. Add beans to almond mixture and toss until fully coated and almonds are mixed throughout.
  9. Make sure beans are heated throughout.
  10. Remove from heat, squeeze lemon over beans.
  11. Add salt and pepper to taste.
  12. Toss to mix.
  13. Serve warm.

Sautéed Mushrooms in Wine Sauce

For this recipe, any type of red wine will work. If you have a bottle of wine open or plan on serving red wine with dinner you can use that. If you’re in the habit of sipping a glass of wine as you cook like I am there will always be an open bottle on hand.


  • 1lb white mushroom, sliced
  • 3 tablespoons margarine or butter
  • 3 tablespoons olive oil
  • 1⁄4 cup red wine
  • 1 tablespoon minced garlic
  • ¼ cup white onion, chopped fine
  • salt and pepper to taste
  • 2 tablespoons parsley, chopped
  • 2 tablespoons lemon juice


  1. Melt margarine or butter over high heat.
  2. Add oil and stir in mushrooms.
  3. Sauté for 5-6 minutes or until they start to become tender.
  4. Add garlic and onion and sauté for another 2 minutes or until onion starts to become translucent.
  5. Add teriyaki sauce, and wine and bring to a boil.
  6. Turn down heat to low and let simmer for another 5 -8 minutes or until brown.
  7. Add lemon juice and parsley and toss until coated.

Sautéed Spinach

This side dish is easy and quick to make since spinach takes little time to cook.


  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 lbs flat-leaf spinach trimmed and torn into pieces
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • Coarse salt and ground pepper to taste


  1. In a large pan heat oil over medium.
  2. Add garlic; cook, stirring, until just beginning to brown, about 1 minute.
  3. Raise heat to high. Add spinach to skillet gradually, a handful at a time waiting for one batch to wilt before adding the next. Cook, tossing, until tender, about 5 minutes.
  4. Drain liquid from pan; add lemon juice, salt, and pepper to taste and toss to coat.

Glazed Carrots


  • 2 pounds carrots
  • 2 tablespoons margarine or unsalted butter
  • 1 cup orange juice
  • 1 teaspoon vanilla
  • 2 tablespoons granulated sugar, brown sugar, honey, or maple syrup
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper


  1. If using whole carrots wash and peel them then cut off both ends.
  2. Slice carrots - Any type of cut is fine for carrots, whether it is matchstick, discs or baton shaped, baby carrots can be cooked whole
  3. Melt margarine or butter in large pan.
  4. Add carrots, salt and pepper.
  5. Cook, stirring occasionally, until the carrots start to soften, about 8-10 minutes for baby carrots, 6-7 minutes for cut carrots.
  6. Add the orange juice, vanilla, rosemary, garlic powder, cinnamon, nutmeg and your choice of sweetener (white or brown sugar, honey, or maple syrup). Cook until all the juice reduces to a glaze, about 20 minutes, stirring frequently to keep the carrots from sticking.
  7. Add additional salt and pepper to taste and serve immediately.

Grilled Side Dishes to Serve With Your Filet Mignon

If you’re grilling your steak, consider grilling your side dish at the same time. That way you don’t have to worry about overcooking your steak because you’re in the kitchen fixing a side dish.

You save time and energy and don’t have to split your attention between more than one task. Try one of these easy grilled side dishes with your filet mignon for an easy meal that tastes as good as one you’d get in a fancy restaurant.

Grilled Baked Potato

Tear foil into big enough pieces to wrap a potato. Lay the foil flat, sprinkle salt, garlic powder and Italian seasoning evenly over foil. Roll each potato up in the foil and puncture foil and potatoes with a fork several times. Grill over high heat for 1 hour or until soft, turning often. Serve with your favorite variety of toppings.

Grilled Tomato Halves

They don’t call them beefsteak tomatoes for nothing. A steakhouse classic, this is the perfect side dish when tomatoes are at their peak. Choose red, ripe tomatoes from the fine that are still firm. Start with red ripe beefsteak tomatoes, cut in half crosswise.

Mix 2-3 tablespoons of oil with 5-6 cloves of garlic minced. Mash the garlic into the oil with a fork. Preheat the grill to high. Brush the garlic oil over the cut side of the tomatoes. Sprinkle with salt and lemon pepper or steak seasoning. Add a generous amount of minced garlic (4 or 5 cloves) to 4 tablespoons of olive oil. Grill cut side down until they start to sizzle and blacken about 3-5 minutes.

Brush the outside of the tomato with the oil mixture and sprinkle with seasoning. Place tomatoes cut side-up on the grill and drizzle the tops with the remainder of the garlic oil. Grill covered for about 3-4 minutes. Remove from heat to serving plate and sprinkle tops with fresh chopped basil.

Vegetable Kebabs

Less traditional as a side dish for filet mignon, vegetable kebabs are easy and a great side dish for steak. Cut a jumbo white or yellow onion into wedges, cut a green, yellow and red bell pepper into chunks, and cut baby bella mushrooms in halves.

Thread them, with whole cherry tomatoes, onto metal skewers, brush with garlic oil (per above) and grill on high heat, turning and brushing with the garlic-oil mixture occasionally, while your steaks cook. Sprinkle with a little salt and pepper, lemon pepper or steak seasoning and either remove the vegetables to a bowl or server on the skewer one per plate.

Grilled Asparagus

This is my favorite side dish for just about anything but it is truly ideal for filet mignon as asparagus have a fresh taste that won’t take away from the steak. Grilled until just slightly charred, asparagus have a slightly sweet taste to them that perfectly offsets the filet mignon.

To make these, first clean asparagus and snap off the ends. Lightly coat them with olive oil. Preheat grill to high and grill asparagus 5-6 minutes turning often until just starting to char. Season lightly with salt and pepper to taste.

If you enjoyed reading this article, you might also like to read this article on how to buy and cook a filet mignon which includes recipes for simple sauces.

© 2018 Natalie Frank