Butter-Basted Filet Mignon Sliced with Bourbon-Butter and flat-leaf parsley

How to make it

1. Pat the filet mignon dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a cast-iron skillet over medium-high and sear the filet mignon until deeply colored.
3. Add the aromatics with the cremini mushrooms and fingerling potatoes; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.