Filet Mignon Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off the head of garlic to expose the cloves, place on a small piece of foil, drizzle with 1 tsp olive oil, sprinkle a pinch of salt, wrap tightly and roast 30–35 minutes until soft and caramelized. Let cool.

Make aioli

Once garlic is cool, squeeze roasted cloves into a small bowl and mash to a paste. In a bowl, combine 1 cup mayonnaise, mashed roasted garlic, 2 tbsp chopped tarragon, 1 tbsp lemon juice, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate at least 30 minutes to meld flavors.

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/4"–3/8" matchstick fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and pat completely dry on clean kitchen towels.

Fry — first cook

Heat vegetable oil in a deep pot to 300°F (150°C). Working in batches, blanch the fries 3–4 minutes until tender but not colored. Remove with a slotted spoon onto a wire rack or paper towels. Let cool 10 minutes.

Fry — second cook

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, immediately season with 2 tsp kosher salt and 1 tsp black pepper. Keep warm in a low oven (200°F/95°C) while finishing steaks.

Prepare gratinée topping

Mix 1 cup crumbled gorgonzola with 1 tbsp heavy cream, 2 tbsp grated Parmesan and 1 tsp freshly ground black pepper to a spoonable but not runny consistency. If too thick, add a little more cream (1 tsp at a time). Reserve at room temperature until steaks are nearly done.

Gratinate

When steaks are resting and near service, place a spoonful of the gorgonzola mixture on each warmed steak and use a small torch to melt and lightly brown the cheese, or place under a hot broiler for 1–2 minutes until bubbling and slightly golden. Remove from heat and let rest 1 minute.

Season and crust

Bring filets to room temperature for 30 minutes. Pat dry thoroughly. Lightly season both sides with 2 tsp kosher salt divided across steaks. Press crushed whole black peppercorns onto both sides of each steak to form an even crust (use about 3 tbsp total). Also lightly sprinkle the 2 tbs freshly ground black pepper used for seasoning.

Sear the steaks

Heat a heavy skillet (cast iron recommended) over high heat until very hot. Add 2 tbsp neutral oil and heat until shimmering. Add filets and sear undisturbed 2.5–3 minutes until a deep brown crust forms. Flip, add 2 tbsp unsalted butter, and baste by tilting the pan and spooning melted butter over the tops for another 2.5–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time +/- for desired doneness. Remove steaks to a resting board.

Rest

Tent steaks loosely with foil and rest 5–7 minutes. During resting you will apply the gorgonzola gratinée and finish plating.

Toss 4 cups baby arugula with 2 tsp extra-virgin olive oil, 1 tsp fresh lemon juice and a pinch of sea salt just before plating so leaves remain vibrant and not wilted. Portion onto plates alongside pomme frites.

After steaks have rested, spoon the gorgonzola gratinée atop each filet and torch or broil briefly until cheese is melted and slightly browned. Place each steak on the plate with a portion of pomme frites and a small mound of dressed arugula. Add a dollop (about 2 tbsp) of tarragon roasted garlic aioli on the side for dipping.

Garnish with 1 tsp chopped fresh tarragon and optional microgreens. Serve immediately.