Grilled Filet Mignon Recipe

Bring to temperature

Remove filets from the refrigerator 30–45 minutes before cooking so they come to room temperature; pat dry with paper towels.

Season both sides liberally with kosher salt and freshly ground black pepper. Press the seasoning gently into the meat.

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). If using a heavy skillet, heat it over medium-high until very hot.

Brush the filets lightly with neutral oil. Place the steaks on the grill and sear for about 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 51–54°C). For a thicker crust, rotate 45° after 2 minutes on each side to create cross-hatch marks.

In the last 2 minutes of cooking, add butter, thyme sprigs and smashed garlic to a small pan or, if using a skillet, tilt the pan and baste the steaks with melted butter and aromatics to enrich flavor.

Remove filets from the heat when they reach 5 degrees below your target temp (carryover will raise it). Tent loosely with foil and rest for 5–8 minutes.

Finish by sprinkling a small pinch of coarse sea salt over each steak before serving.

Place the potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced (12–15 minutes).

While potatoes cook, heat the milk, heavy cream and 2 tablespoons butter in a small saucepan until warm but not boiling. Keep warm.

Drain the potatoes well and return to the hot pot over low heat for 1 minute to steam off excess moisture, shaking the pot occasionally.

Pass the potatoes through a ricer or food mill into a clean pot or bowl for the smoothest texture. If you don't have one, mash very thoroughly with a potato masher, then press through a fine sieve.

Add the warm milk/cream/butter mixture in two additions while stirring gently until incorporated and silky. Add remaining 2 tablespoons butter and optional cream cheese; stir until melted and smooth.

Season with the measured salt and white pepper. Taste and adjust seasoning. Keep warm covered until plating; rewarm gently if needed, adding a splash of milk to loosen.

Preheat grill or grill pan to medium-high heat (around 400°F / 200°C). Toss trimmed green beans with olive oil, kosher salt and black pepper until evenly coated.

Place green beans on the grill in a single layer or in a grill basket. Grill, turning occasionally, until bright green with charred spots and tender-crisp, about 6–8 minutes.

Remove from grill, toss with lemon zest if using, and adjust seasoning. Keep warm and serve immediately with the steaks.

In a small saucepan over medium heat, add the minced shallots and a splash (about 1 tbsp) of the red wine. Cook until softened, about 2 minutes.

Add the remaining red wine, thyme sprig, bay leaf and optional whole peppercorns. Increase heat to medium-high and reduce the wine by about three-quarters until syrupy and aromatic (8–12 minutes).

Add the beef demi-glace (or concentrated beef stock) and continue to simmer until the sauce is reduced to a spoon-coating consistency, about 5–8 minutes. Remove thyme sprig, bay leaf and peppercorns.

Off the heat, whisk in the cold cubed butter a few pieces at a time to emulsify and slightly thicken the sauce. Season with salt to taste (about 1/4 tsp to start). Keep warm; do not boil after butter is added or it may separate.

If the sauce needs smoothing, strain through a fine mesh sieve into a small saucepan and keep warm until serving.

On each plate, place a generous spoonful of potato purée slightly off-center. Arrange two grilled green beans beside it.

Slice each rested filet in half or serve whole and place on the plate next to the purée. Spoon 1–2 tablespoons of warm bordelaise sauce over the steak (or serve sauce in a small jug).

Garnish with microgreens or chopped chives and a light sprinkle of coarse sea salt on the steak. Serve immediately.