10 Oz Premium Center-cut Filet Recipe

Cook potatoes

Place the peeled, cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until a fork slides through easily, about 12–15 minutes depending on size.

Dry and mash

Drain the potatoes thoroughly. Return to the hot pot off the heat for 1 minute to evaporate excess moisture. Pass potatoes through a ricer or mash until very smooth.

Finish purée

Warm the milk and heavy cream together (do not boil). Stir in the cold cubed butter into the mashed potatoes, then gradually add warmed milk/cream while stirring until silky and smooth. Season with 1 teaspoon salt and 1 teaspoon white or black pepper to taste. Keep warm on very low heat, covered.

Place the crumbled blue cheese and softened cream cheese in a small bowl or the bowl of a food processor. Add the cold heavy cream and 1/4 tsp freshly ground black pepper. Whip or blend until the mixture is smooth and light but still spreadable, about 30–45 seconds by processor or 1–2 minutes by hand. Chill briefly if needed. Taste and adjust pepper.

Bring a pot of salted water to a rolling boil. Add the trimmed haricot vert and blanch for 2–3 minutes until bright green and just tender. Prepare an ice bath. Immediately transfer beans to the ice bath to stop cooking, then drain and pat dry.

In a skillet over medium heat, melt 1 tablespoon unsalted butter. Add the drained haricot vert and sauté 30–45 seconds to coat and reheat. Add 1 teaspoon lemon juice and season with 1 teaspoon salt and 1 tsp freshly ground black pepper. Toss and keep warm.

In a sauté pan over medium-high heat, melt 1 tablespoon butter. Add the sliced mushrooms in a single layer and let them sear undisturbed for 2–3 minutes until they develop color. Stir and continue cooking 2 more minutes until browned.

Add the minced shallot and garlic and sauté 30–45 seconds until fragrant but not browned. Deglaze the pan with 1 tablespoon dry red wine, scraping up browned bits. Let the wine reduce by half, about 1–2 minutes.

Add 1/2 cup beef demi-glace (or concentrated beef stock) and 1/2 teaspoon fresh thyme. Bring to a gentle simmer and reduce until the sauce is slightly thickened and coats the back of a spoon, about 3–5 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Keep warm.

Pat the filet dry with paper towels. Season all over generously with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon). Let rest at room temperature 20–30 minutes if time allows.

Preheat oven to 400°F (200°C). Heat an ovenproof skillet (preferably cast iron) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear the filet: place the steak in the hot skillet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 1.5–2 minutes. Add 1 tablespoon unsalted butter to the pan and spoon butter over the filet for 30 seconds.

Transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness: about 6–8 minutes for medium-rare (125–128°F/52–53°C finished resting). Remove from oven and transfer to a cutting board. Tent loosely with foil and rest 5–8 minutes (temperature will rise a few degrees).

Slice the rested filet on a bias into 1-inch-thick medallions or serve whole. Spoon a generous portion of pommes purée onto the center/side of the plate.

Arrange the haricot vert alongside the purée. Spoon the mushroom bordelaise over the filet slices or alongside as a sauce. Dot or pipe small quenelles/spots of whipped blue cheese on the purée or place a dollop atop the steak so it softens slightly from the steak's warmth.

Garnish with a light dusting of lemon zest and chopped parsley if desired. Serve immediately.