Northwest Tenderloin Filet Recipe

Bring to temperature

Remove the 7 oz tenderloin filet from refrigerator 30–45 minutes before cooking to come to room temperature; pat dry with paper towels.

Season all sides of the filet evenly with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking point. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter and swirl to coat.

Sear the filet: place the steak in the pan and do not move for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges for about 30–45 seconds each to render any fat.

For medium-rare, transfer skillet to a 400°F (204°C) oven for 4–6 minutes, or continue on stovetop and reduce heat to medium and cook until internal temp reaches 125–128°F (52–53°C). Adjust time for desired doneness.

Remove filet to a cutting board, tent loosely with foil and rest 5–7 minutes before serving.

In a small bowl, mash 2 tablespoons softened unsalted butter with 1 ounce crumbled Gorgonzola until relatively smooth but still slightly rustic.

Stir in 1 teaspoon white truffle oil, 1 teaspoon finely chopped chives, a pinch of sea salt and a pinch of freshly ground black pepper. Taste and adjust seasoning.

Form into a small log on plastic wrap if desired and chill briefly to firm, or keep at cool room temperature to soften slightly so it will melt over warm filet when plated.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 tablespoon minced shallot and sauté until translucent, about 1–2 minutes, then add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Add 1 cup dry port wine and bring to a boil. Reduce heat and simmer until reduced by about half, approximately 6–8 minutes.

Add 1 cup beef stock and a sprig of thyme. Continue to simmer until sauce coats the back of a spoon and reduces to about 3/4 cup, approximately 8–12 minutes.

Remove thyme sprig. Whisk in 1 teaspoon brown sugar (or honey) and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Off heat, whisk in a small pat of butter (optional) for sheen.

Keep warm until plating; if sauce thickens too much, loosen with a tablespoon of warm beef stock or water.

Place 12 oz Yukon Gold potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 12–15 minutes.

Drain well and return potatoes to the pot. Over low heat, shake the pot for 30 seconds to evaporate any excess moisture.

Add 1/2 cup whole milk and 2 tablespoons unsalted butter. Mash to a slightly rustic texture (champ should be creamy with small lumps).

Fold in 2 tablespoons finely chopped green onions, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Keep warm until plating.

Preheat a small sauté pan over medium-high heat. Toss 1 cup cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add tomatoes to the hot pan and cook, stirring occasionally, until skins begin to blister and burst, about 4–6 minutes. Remove from pan and keep warm.

Toss 8 oz seasonal vegetables with 1 tablespoon olive oil and a pinch of salt and pepper. On a separate hot pan or grill, sear or roast the vegetables until tender-crisp and slightly charred—typically 4–6 minutes for asparagus tips or broccolini, 8–10 minutes for baby carrots.

If using lemon, squeeze half a lemon over the vegetables just before removing from heat to brighten flavors.

On each plate, spoon a generous portion of champ potatoes in the center, creating a shallow well for the filet.

Place the rested filet atop the champ. Spoon 2–3 tablespoons warm port demi around the base of the potatoes and a small drizzle over the filet if desired.

Place 1–2 teaspoons of Gorgonzola truffle butter on top of the warm filet so it begins to melt.

Arrange blistered cherry tomatoes and seasonal vegetables alongside the filet and potatoes.

Finish with a light sprinkle of coarse sea salt and garnish with microgreens or chopped parsley. Serve immediately.