Usda Prime Filet Mignon Recipe

Bring steaks to room temperature

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

Season both sides of each filet generously with kosher salt and freshly ground black pepper.

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 5 minutes. Add the neutral oil and swirl to coat.

Add the filets and sear undisturbed 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2.5 minutes.

Reduce heat to medium. Add 2 tablespoons butter, the crushed garlic and thyme sprigs to the pan. Tilt the pan and spoon (baste) the melted butter over the steaks repeatedly for 1.5–2 minutes to finish cooking. Use an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium.

Transfer steaks to a warm plate, tent loosely with foil and rest 6–8 minutes while finishing sauce and sides. Reserve pan drippings for sauce.

While steaks rest, return the same skillet with pan drippings to medium heat. If the pan is dry, add 1 tablespoon olive oil and 1 tablespoon butter.

Add the minced shallots and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the chopped wild mushrooms and sauté over medium-high heat 4–6 minutes until they release their liquid and turn golden. Season with 1/2 tsp salt and 1/4 tsp black pepper while cooking.

Pour in the dry red wine to deglaze, scraping up browned bits from the pan. Simmer and reduce the wine by about half, 3–5 minutes.

Stir in the beef demi-glace and Worcestershire sauce. Bring to a gentle simmer and reduce until sauce coats the back of a spoon, about 3–5 minutes.

If desired, swirl in 2 tablespoons heavy cream for a silkier finish. Stir in chopped fresh thyme. Taste and adjust seasoning with additional salt and pepper if needed.

Keep the sauce warm until plating.

Place the peeled, cut potatoes and the whole peeled garlic cloves in a large pot. Cover with cold water by 1 inch and add 1 tablespoon salt.

Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Drain potatoes and garlic well, then return to the warm pot briefly to evaporate excess moisture (about 1 minute).

Pass potatoes and garlic through a ricer or mash with a potato masher until smooth.

Warm the butter and heavy cream together (microwave or small saucepan) and gradually mix into the potatoes until you reach a creamy consistency. Add warmed milk if additional looseness is desired.

Fold in the diced cold foie gras gently so it melts slightly into the hot potatoes, giving a rich, silky flavor. Season with 1 teaspoon salt and 1/2 teaspoon white or black pepper. Taste and adjust.

Keep warm until plating.

Preheat a grill or grill pan over medium-high heat. Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Grill the asparagus in a single layer, turning occasionally, until tender-crisp and charred in spots, about 5–7 minutes depending on thickness.

Remove from heat and squeeze lemon wedges over the asparagus before serving.

Place a generous scoop of garlic–foie gras mashed potatoes on each warmed plate. Arrange 3–4 grilled asparagus spears alongside.

Set a rested filet mignon atop or beside the potatoes. Spoon 2–3 tablespoons of the warm wild mushroom Hunter sauce over the steak and some around the plate.

Garnish with a sprinkle of chopped parsley and microgreens if using.

Serve immediately.