Filet Mignon* Recipe

Prep steaks

Remove filets from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels and season all over with kosher salt and black pepper.

Apply Dijon rub

In a small bowl combine Dijon mustard, olive oil, minced garlic, and chopped thyme. Brush each steak on all sides with the Dijon mixture, pressing lightly so it adheres.

Sear and cook

Heat a heavy cast-iron skillet or ovenproof pan over medium-high heat until very hot. Add 1 tbs olive oil (if not already in rub). Sear filets 2–3 minutes per side until a deep brown crust forms. Add 2 tbs butter to the pan and tilt the pan, spooning melted butter over the steaks for 30–60 seconds to baste.

Finish in oven

Transfer skillet to a preheated oven at 400°F (200°C) and roast to desired doneness: about 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 6–8 minutes for medium. Remove to a cutting board, add the extra 1 tbs butter on top, tent loosely with foil and rest 8–10 minutes before plating.

While steaks rest, melt 1 tbs butter with 1 tsp olive oil in a medium skillet over medium heat. Add sliced Maui onions and cook, stirring occasionally, until softened and starting to brown, about 10–12 minutes.

Stir in brown sugar, apple cider vinegar, soy sauce, and 2 tbs water. Reduce heat to low and simmer gently until the mixture becomes jammy and sticky, about 8–10 minutes. Season with salt and pepper to taste. If mixture becomes too dry, add a splash of water. Keep warm.

In a blender or food processor combine watercress, Greek yogurt (or sour cream), olive oil, lemon juice, and the small amount of garlic. Blend until smooth, adding warm water a tablespoon at a time to reach a pourable but slightly thick consistency.

Taste and season with salt and pepper. Chill briefly if needed, or leave at room temperature while finishing other components.

In a medium skillet melt 2 tbs butter over medium heat. Add corn kernels and sauté 3–4 minutes until heated through and beginning to color.

Stir in heavy cream, milk, and sugar. Simmer gently for 4–5 minutes until slightly thickened. If you prefer thicker creamed corn, sprinkle the 1 tsp flour over the corn, stir to coat, and cook an additional 1–2 minutes. Season with salt and pepper to taste and keep warm.

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

Drain potatoes well and return to the warm pot to dry for 1 minute. Mash with a potato masher or ricer, then stir in 4 tbs butter and warmed milk/half-and-half until smooth and creamy. Season with 1 tsp salt and 1/2 tsp pepper, adjust to taste. Fold in chopped chives if using and keep warm.

Place a scoop of mashed Yukon Gold potatoes slightly off-center on each plate. Spoon a generous portion of creamed corn alongside the potatoes.

Set the rested filet mignon on the plate beside the potatoes and corn. Spoon 1–2 tbs of Maui onion jam over each steak.

Drizzle watercress sauce around or lightly over the steak (about 1–2 tbs per plate) and garnish with micro watercress or additional small watercress sprigs. Sprinkle a pinch of coarse sea salt over the steak if desired.

Serve immediately while hot.