Filet Of Beef Recipe

Bring to room temperature & season

Remove filets from refrigerator 30–45 minutes before cooking so they reach room temperature. Pat dry with paper towel. Season all over with kosher salt and freshly ground black pepper.

Sear and roast

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over high heat until very hot. Add neutral oil. When oil is shimmering, add filets and sear without moving 2–3 minutes per side until a deep brown crust forms. Add butter, thyme sprigs and crushed garlic to the pan. Tilt pan and spoon melted butter over the steaks for 30–45 seconds.

Finish in oven

Transfer skillet to the preheated oven and roast until desired doneness: about 5–7 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Remove filets to a cutting board, tent loosely with foil and rest 7–10 minutes before slicing.

Prepare vegetables

Rinse leek slices thoroughly to remove grit. In a medium saucepan over medium heat, melt 2 tbs butter. Add leeks and sauté gently until soft but not browned, about 6–8 minutes.

Cook with potato

Add diced potato and stock to the saucepan. Bring to a simmer, cover, and cook until potato is tender, 12–15 minutes.

Blend to purée

Transfer cooked leeks and potatoes with some cooking liquid to a blender or use an immersion blender. Purée until completely smooth, adding additional stock a tablespoon at a time if needed to reach a silky consistency. Stir in heavy cream, salt, white pepper and lemon juice. Taste and adjust seasoning. Keep warm until plating.

Preheat and toss

Preheat oven to 425°F (220°C) if not already preheated for beef. In a bowl, toss halved fingerling potatoes with duck fat, chopped rosemary, garlic powder, kosher salt and black pepper until evenly coated.

Roast

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 20–30 minutes until edges are crisp and centers are tender, turning once halfway if necessary. Remove from oven and keep warm.

Sauté mushrooms

While potatoes roast, heat a large skillet over medium-high heat. Add butter and olive oil. When butter foams, add mushrooms in a single layer (work in batches if needed). Cook without stirring for 2 minutes to develop color, then stir and continue cooking 3–4 minutes until browned and any released liquid has mostly evaporated. Add minced shallot, continue cooking 1 minute.

Finish mushrooms

Season mushrooms with salt and pepper and toss with chopped parsley. Keep warm.

Warm demi-glace

Gently warm the demi-glace in a small saucepan over low heat. Whisk in the diced cold butter off the heat, a little at a time, to slightly thicken and gloss the sauce (monter au beurre). Keep warm.

Slice and plate

Spoon a bed of leek purée into the center of two warmed plates. Arrange 4–5 roasted fingerlings beside the purée and a generous spoonful of sautéed mushrooms. Slice the rested filet into 1-inch medallions and fan over the purée. Spoon warm demi-glace over the beef and around the plate as desired. Garnish with microgreens or chopped chives.

Serve

Serve immediately while beef is warm and vegetables are hot.