Filet Mignon Trio Recipe

Bring filets to room temperature

Remove the 3 oz filets from the refrigerator 30–45 minutes before cooking so they come to room temperature for even cooking.

Pat the filets dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper (reserve about 1/2 tsp pepper for the au poivre filet).

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 2 tbs neutral oil and 1 tbs butter and let the butter foam.

Sear the three filets: place them spaced apart in the skillet. For medium-rare (recommended for 3 oz filets), sear 2 minutes per side, turning with tongs to get a deep brown crust; also sear the edges 30–45 seconds. Baste with the pan butter while cooking. Total cook time will vary with thickness—target an internal temperature of 125–130°F (52–54°C) for medium-rare.

Transfer the filets to a warm plate or sheet pan and tent loosely with foil. Add the remaining 1 tbs butter to the pan and reserve pan fond for sauce preparations.

Blanch asparagus

Bring a small pot of salted water to a boil. Add the 2 asparagus spears and blanch 1–2 minutes until bright green and just tender. Remove and plunge into ice water, then pat dry.

Make quick hollandaise

Set a small heatproof bowl over (not in) a pan of barely simmering water (double-boiler). Whisk 2 egg yolks with 1 tsp cold water and 1 tsp lemon juice until slightly thickened. Whisk constantly while slowly adding melted butter (3 tbs) in a thin stream until emulsified and thick. Season with 1/4 tsp salt and 1/8 tsp white pepper. Keep warm but not hot (to avoid breaking).

To assemble: place the rested filet on the plate, arrange the two blanched asparagus spears atop the steak, spoon 1.5 oz lump crab meat over the asparagus, then drizzle 1–2 tbs hollandaise over the crab. Garnish with a small pinch of chopped parsley and a lemon wedge on the side.

Make blue cheese demi sauce

In a small saucepan over medium heat, add 1/4 cup beef demi-glace and 1 tbs heavy cream. Warm gently, stirring until combined. Crumble in 1 oz blue cheese and stir until the cheese melts into a smooth sauce. If needed, lower heat and whisk; finish with 1/4 tsp chopped fresh thyme. Keep warm.

To assemble: spoon the blue cheese demi sauce generously over the center filet. Allow a little sauce to run onto the plate for presentation. Garnish with a small sprinkle of parsley.

Prepare crust and pan sauce

While the filets rest, place 1 tbs coarsely cracked black peppercorns on a plate and press one side of the third filet into the pepper to adhere (or press pepper into each side lightly if preferred).

Return the skillet with reserved pan fond to medium heat. Add 2 tbs brandy or cognac carefully and, if comfortable, flambé to burn off alcohol (optional) or cook until the alcohol aroma dissipates, about 30 seconds. Scrape up browned bits with a wooden spoon.

Add 1/4 cup beef stock and bring to a simmer, reducing by about half (~1–2 minutes). Stir in 1 tbs heavy cream and whisk to combine into a glossy sauce. Taste and adjust seasoning. Pour sauce over the pepper-crusted portion of the filet or serve alongside.

If you prefer the pepper to be seared, briefly return the peppered side of the filet to the hot pan 15–20 seconds to lightly toast the pepper before saucing.

Arrange the three filets on a warmed serving plate in a row. Top one with the Oscar assembly, top the second with the blue cheese & demi sauce, and top the third with the au poivre sauce/crust. Spoon any remaining sauce decoratively on the plate.

Garnish with the remaining pinch of chopped parsley and serve immediately with the lemon wedge for the Oscar portion. Recommended sides: roasted potatoes or seasonal vegetables.