Filet Recipe

Temper and season

Remove the 6 oz filet from the refrigerator 30–45 minutes before cooking to bring it to near room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total).

Preheat grill

Preheat a grill or heavy skillet to high heat (450–500°F / very hot). Oil the grate or pan lightly with 1 tsp neutral oil to prevent sticking.

Sear and cook

Place the filet on the hot grill or skillet. Sear without moving for 2.5–3 minutes to develop a brown crust. Flip and sear the other side for 2–3 minutes. For medium-rare aim for an internal temperature of 125–130°F; adjust time slightly for desired doneness.

Finish with butter and rest

During the last 30–45 seconds of cooking, add 1 tablespoon unsalted butter to the steak and spoon the melted butter over the top (basting). Remove the steak to a cutting board and tent loosely with foil. Rest 5–7 minutes before serving to allow juices to redistribute.

Boil potatoes

Place the peeled and cubed potatoes (about 10 oz) in a pot and cover with cold water by an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Drain and steam dry

Drain the potatoes thoroughly and return them to the warm pot. Place the pot over low heat for 1–2 minutes to dry any surface moisture, shaking gently to prevent sticking.

Whip with butter and milk

Off heat, mash or whip the potatoes using a potato masher or hand mixer. Add 1 tablespoon unsalted butter and 1 tablespoon whole milk. Whip until smooth and fluffy. Season with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper, taste and adjust if needed. Keep warm until plating.

Prep asparagus

Trim the woody ends of the asparagus spears. Toss the spears with 1 teaspoon extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until evenly coated.

Grill

Place asparagus on the preheated grill or in a hot grill pan perpendicular to the grates so they don't fall through. Grill 2–4 minutes, turning occasionally, until charred in spots and tender-crisp. Remove from heat and squeeze the lemon wedge over the asparagus if using.

Reduce aromatics

In a small saucepan combine 1 tablespoon white wine vinegar, 1 tablespoon dry white wine, 1 teaspoon minced shallot, 1 tablespoon chopped tarragon (reserve a little for finishing), and 1/4 teaspoon lightly crushed black peppercorns. Bring to a simmer over medium heat and reduce until about 1 teaspoon of liquid remains. Strain the solids and let the reduced liquid cool slightly.

Whisk egg yolks

In a heatproof bowl (or a small saucepan set over barely simmering water for a double boiler), whisk together 2 egg yolks and the reduced vinegar-wine mixture until combined and slightly thickened.

Emulsify with butter

Set the bowl over (not touching) simmering water and whisk constantly while very slowly streaming in the 3 tablespoons melted butter. Start drop by drop at first to build an emulsion, then continue in a thin steady stream. Whisk until the sauce is thickened and smooth. Remove from heat.

Finish and season

Stir in 1/4 teaspoon salt, 1/2 teaspoon fresh lemon juice (optional), and the remaining chopped tarragon to taste. Keep the béarnaise warm (not hot) until serving. If sauce becomes too thick, whisk in a few drops of warm water to reach desired consistency.

On a warm plate, place a portion of butter whipped mashed potatoes. Set the rested filet beside the potatoes. Arrange the grilled asparagus alongside. Spoon 2–3 tablespoons of warm béarnaise sauce over the top of the steak or serve the sauce on the side. Garnish with a small sprig of tarragon if desired and serve immediately.