Char Grilled Petite Filet Mignon Recipe

1. Prep and preheat

Preheat oven to 375°F (190°C). Butter a 9x9-inch or similarly sized baking dish and rub the cut side of the halved garlic clove over the buttered surface to impart a mild garlic aroma.

2. Warm cream

In a small saucepan, combine the heavy cream and milk and warm gently over low heat until steaming but not boiling. Stir in the halved garlic clove, fresh thyme, nutmeg, salt and pepper. Remove from heat and let the garlic infuse for 5 minutes, then discard the garlic half.

3. Assemble

Arrange a layer of potato slices tightly in the prepared dish, overlapping slightly. Sprinkle a small pinch of salt and pepper and a tablespoon of Gruyère. Repeat layering until all potato slices are used, finishing with a layer of cheese (Gruyère and a little Parmesan reserved for the top). Pour the warm cream mixture evenly over the arranged potatoes so it seeps between layers.

4. Bake

Cover loosely with foil and bake for 35 minutes. Remove foil, increase oven temperature to 400°F (205°C) and continue baking 20–25 minutes more until potatoes are tender and top is bubbling and golden. If top browns too slowly, place under broiler for 1–2 minutes watching carefully.

5. Let rest 10 minutes before serving so gratin firms up and is easier to portion.

6. Cook shallot

In a medium skillet set over medium heat, melt 2 tablespoons butter. Add the minced shallot and cook until soft and translucent, about 2–3 minutes, without browning.

7. Flambé or deglaze with brandy

Carefully add the brandy and, if comfortable and safe to do so, ignite briefly to burn off alcohol (shake pan gently and keep a lid nearby). If you prefer not to flame, simmer 1–2 minutes to reduce slightly. Scrape up any browned bits.

8. Build sauce

Add the beef stock and simmer until reduced by about half, ~3–5 minutes. Stir in the heavy cream and Dijon mustard and simmer gently until sauce thickens slightly, 3–4 minutes. Season with salt and pepper to taste.

9. Finish

Off the heat, whisk in the chopped chives if using. Keep the sauce warm over very low heat or transfer to a small serving vessel. If sauce becomes too thick, whisk in a tablespoon or two of warm stock or water to loosen.

10. While the gratin bakes and sauce is made, toss trimmed asparagus with olive oil, salt and pepper to coat evenly.

11. Heat a grill pan or outdoor grill to medium-high (about 400–450°F / 205–230°C). Arrange asparagus perpendicular to the grates and grill, turning occasionally, until char marks appear and stalks are tender-crisp, 4–6 minutes depending on thickness.

12. Transfer to a platter and squeeze lemon wedges over the top just before serving.

13. Bring to room temperature & season

Remove filets from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

14. Preheat grill

Preheat a grill or heavy cast-iron grill pan to high heat (500–550°F / 260–290°C) for at least 10 minutes so it is very hot. Brush the steaks lightly with neutral oil just before placing on the grill.

15. Sear and char-grill

Place the filets on the hot grill and sear without moving for 2.5–3 minutes to develop a good char. Rotate 45° and sear an additional 30–60 seconds if you want crosshatch marks, then flip and repeat on the second side for 2.5–3 minutes for medium-rare (internal temp ~125–128°F / 52–53°C). Adjust times +/- for desired doneness: shorter for rare, longer for medium.

16. Finish with butter

During the last 1–2 minutes of cooking, move steaks to a cooler side (or reduce heat), add 2 tablespoons butter, thyme sprigs and crushed garlic to a small pan or on the grill top beside the steaks and baste steaks with melted butter using a spoon. This adds flavor and helps finish cooking.

17. Rest

Transfer steaks to a cutting board or platter and tent loosely with foil. Rest 6–8 minutes to allow juices to redistribute and carryover cooking to reach final temperature (~130–135°F for medium-rare to medium).

18. Serve

Slice or serve whole with a generous spoonful of warm brandy cream sauce over each filet and grilled asparagus and a portion of potato gratin alongside.