The Great American Filet Recipe

Bring to room temperature & season

Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.

Preheat broiler or cast-iron/char-broiler

Preheat your oven broiler or a cast-iron skillet over high heat until very hot. If using a grill/char-broiler, preheat to high (550–650°F / very hot). Brush the steak lightly with 1 tbs neutral oil to promote a good sear.

Sear and finish

Place the filet on the hot grate or in the hot skillet. Sear 2–3 minutes per side to develop a deep brown crust (timing depends on heat). If using skillet, add 1 tbs butter, a sprig of thyme and the crushed garlic to the pan after flipping; tilt pan and spoon butter over the top for 30–45 seconds. For a char-broil finish, sear 2–3 minutes per side and move to indirect heat if needed. Aim for an internal temperature of 125°F for medium-rare (about 6–8 minutes total depending on thickness).

Rest the steak

Remove the filet to a warm plate and tent loosely with foil. Rest for 5–7 minutes so juices redistribute (carryover will raise temp a few degrees).

Cook potatoes: Place peeled, cubed Yukon Golds in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes.

Drain and dry: Drain potatoes thoroughly and return to the hot pot. Over low heat, stir for 30–60 seconds to evaporate excess moisture.

Whip: Off the heat, add 2 tbs room-temperature butter and 1 tbs warmed milk or cream. Use a potato masher, ricer, or an electric hand mixer on low to whip until smooth and fluffy. Season with 3 pinches of salt and a pinch of black pepper. Taste and adjust seasoning. Keep warm until plating.

Preheat oven: Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup.

Season asparagus: Arrange trimmed asparagus spears in a single layer on the pan. Drizzle with 1 tsp olive oil and toss to coat. Sprinkle a pinch of kosher salt and black pepper evenly over the spears.

Roast: Roast in the preheated oven for 8–10 minutes, until bright green and just tender with slight browning on tips. Thinner spears take less time; thicker spears may need extra 1–2 minutes.

Finish: If desired, squeeze a little lemon (about 1/4 lemon) over the asparagus before serving.

Deglaze (if using skillet drippings): After removing the rested filet, place the hot skillet over medium heat. Add 2 tbs dry red wine and scrape browned bits from the pan, reducing by half (about 1–2 minutes).

Combine and reduce: Add 1/2 cup beef demi-glace or good-quality beef stock to the skillet (or a small saucepan if no drippings). Simmer gently until slightly reduced and glossy, about 2–4 minutes.

Finish with butter & season: Remove from heat and whisk in 1 tbs cold cubed butter to give the jus a silky sheen. Season with a pinch of black pepper and up to 1/4 tsp salt to taste. Keep warm; spoon over the rested filet when plating.