Beef Filet Recipe

Bring to room temperature and season

Remove the beef filets from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season all over with kosher salt and freshly ground black pepper.

Sear

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 2 tbs neutral oil. When the oil is shimmering and just beginning to smoke, place filets in the pan, spacing them so they don't touch. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip the filets and add 2 tbs unsalted butter, thyme sprigs, and smashed garlic to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steaks repeatedly for 1.5–2 minutes.

Finish to desired doneness

For medium-rare (recommended): transfer pan to a preheated 375°F (190°C) oven for 4–6 minutes, or continue on the stovetop and cook until an instant-read thermometer reads 125–128°F (52–53°C). For medium, cook to 135°F (57°C). Remove filets to a cutting board and tent loosely with foil for 5–8 minutes to carry over cook.

In a small bowl combine 3 tbs prepared horseradish, 1 cup sour cream, 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tbs fresh lemon juice, and 1 tbs finely chopped chives. Whisk until smooth. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, taste and adjust acidity with more lemon juice if desired. Chill at least 15 minutes to let flavors meld (can be made up to 2 days ahead and kept refrigerated).

Cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, about 15–18 minutes.

Warm dairy

While potatoes cook, warm 3 tbs whole milk and 1/2 cup heavy cream together with 4 tbs cubed butter in a small saucepan until butter is melted and mixture is hot but not boiling. Keep warm.

Mash and finish

Drain potatoes well and return to the hot pot over low heat for 30–60 seconds to dry. Pass potatoes through a ricer or mash finely with a potato masher. Slowly add the warm milk/cream/butter mixture, stirring until smooth and velvety. Stir in 2 tbs crème fraîche if using. Season with 1 tsp salt and 1/4 tsp white or black pepper. Adjust texture with a little more warm milk if needed. Keep warm until serving.

Prepare and sear

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When the oil is hot, add halved Brussels sprouts cut-side down in a single layer. Let cook without stirring for 3–4 minutes until the cut sides are deeply caramelized and golden brown.

Finish with aromatics

Stir the sprouts, add 1 tbs unsalted butter and 1 tsp minced garlic. Continue to sauté for 2–3 minutes until sprouts are tender when pierced but still have some bite. Season with 3/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon zest. If using, stir in 2 tbs toasted sliced almonds just before removing from heat.