Petite Filet Surf & Turf Recipe

Bring to temperature

Remove the 5 oz petite filet from the refrigerator 30–45 minutes before cooking and let it come to room temperature for even cooking.

Season

Pat the steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear and oven-finish

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over high heat until smoking. Add 1 tbs canola oil and swirl. Sear the filet 1.5–2 minutes per side until a deep brown crust forms. Add 1 tbs unsalted butter, the crushed garlic clove and thyme sprig to the pan. Tilt the pan and baste the steak with the melted butter for 30 seconds. Transfer the skillet to the preheated oven and roast for 4–6 minutes for medium-rare (internal temp ~125–130°F / 51–54°C). Adjust time +/- for desired doneness.

Rest

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest for 6–8 minutes so juices redistribute. Reserve pan juices for the bordelaise if desired (see sauce section).

Season shrimp

In a small bowl toss the 2 shrimp with 1 tsp olive oil, 1 tsp smoked paprika, 1 tsp lemon juice, 1/4 tsp kosher salt and 1/8 tsp black pepper. Let sit 5 minutes.

Grill or pan-sear

Heat a small grill pan or skillet over medium-high heat. Cook the shrimp 1.5–2 minutes per side until opaque and lightly charred. Remove and keep warm. Optionally squeeze the lemon wedge over the shrimp just before serving.

Cook potatoes

Place 1 lb peeled, cubed potatoes into a pot and cover with cold salted water. Bring to a gentle boil and cook until very tender, about 15–18 minutes. Drain well.

Warm dairy

While potatoes cook, warm 1/2 cup heavy cream and 1/4 cup whole milk in a small saucepan until hot but not boiling.

Mash and finish

Pass drained potatoes through a ricer or mash until very smooth. Return to warm pot off heat. Add 3 tbs cold unsalted butter a piece at a time, stirring to emulsify. Slowly whisk in warmed cream/milk until desired texture is reached. Season with 3/4 tsp salt and 1/4 tsp white or black pepper. Keep warm.

Whip

In a small bowl combine 2 tbsp softened cream cheese and 2 tbsp crumbled blue cheese. Add 2 tsp heavy cream and whisk or beat with a fork until smooth and slightly airy. Fold in 1 tsp chopped chives if using and season with 1/8 tsp black pepper. Adjust texture with a little more cream if needed. Chill briefly if making ahead.

Portion

Spoon or pipe approximately 1–2 tbsp on the plated pommes purée as the whipped blue cheese garnish.

Reduce aromatics

In a small saucepan, heat 1 tsp olive oil over medium heat. Add 1 tbsp finely minced shallot and cook until softened and translucent, about 1–2 minutes; do not brown. Add the thyme sprig and bay leaf.

Deglaze and reduce

Add 1/2 cup dry red wine to the pan to deglaze (if you reserved pan juices from searing the steak add up to 2 tbsp now). Bring to a simmer and reduce the wine by about two-thirds until syrupy, approximately 6–8 minutes.

Finish with stock and butter

Add 1/2 cup beef demi-glace (or reduced beef stock) and simmer until the sauce coats the back of a spoon, about 3–5 minutes. Remove thyme sprig and bay leaf. Off heat, whisk in 1 tbs cold cubed unsalted butter a little at a time to give the sauce a glossy finish. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Keep warm.

On a warm plate, place a generous spoonful (about 3/4 cup) of pommes purée slightly off-center. Position the rested petite filet on the potatoes or beside them. Lay the two grilled shrimp across the top edge of the steak or beside it. Spoon 2–3 tbsp warm bordelaise sauce over the steak (and a small amount around the plate). Dot or pipe 1–2 tbsp whipped blue cheese on the pommes purée. Garnish with microgreens or chopped parsley and serve immediately with the lemon wedge on the side.