8oz Filet Recipe

Make the chimichurri first

Finely chop parsley, cilantro and oregano (or use a food processor pulse). Combine chopped herbs with minced garlic, red wine vinegar, red pepper flakes, lemon zest, salt and pepper in a bowl. Whisk in olive oil gradually until emulsified. Taste and adjust salt or acid. Cover and refrigerate while preparing the rest; bring to room temperature before serving (about 15–20 minutes).

Preheat oven to 425°F (220°C). Toss halved fingerlings with olive oil, salt, pepper and chopped rosemary in a bowl until evenly coated. Spread cut side down on a rimmed baking sheet in a single layer.

Roast in the preheated oven 20–25 minutes, turning once after 12–15 minutes, until golden and crisp on the outside and tender inside. Remove from oven and keep warm. If done early, hold loosely covered with foil.

While potatoes roast, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When butter foams, add minced garlic and cook 15–20 seconds until fragrant.

Add trimmed asparagus in a single layer. Season with 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring or shaking the pan occasionally, 4–6 minutes depending on thickness until bright green and tender-crisp.

Finish with 1/2 tablespoon lemon juice, toss to coat, then remove from heat and keep warm.

Bring the 8 oz filet to room temperature for 30–40 minutes before cooking; pat dry with paper towels. Season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Place the filet in the pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Reduce heat to medium and add 1 tablespoon butter, smashed garlic clove and thyme sprig. Tilt the pan and spoon the melted butter over the steak (baste) for 1–2 minutes while cooking to your desired doneness. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); total cook time typically 6–8 minutes depending on thickness.

Remove the filet to a cutting board and tent loosely with foil. Rest 5–7 minutes; carryover will bring it to about medium-rare (130–135°F).

Slice steak if desired and spoon some of the pan juices over before plating.

Divide roasted fingerlings and sautéed asparagus between plates. Place the rested filet alongside or on top of potatoes. Spoon 1–2 tablespoons chimichurri over the filet and serve additional chimichurri on the side.

Optional: garnish with an extra sprig of thyme or a light drizzle of olive oil. Serve immediately.