Steak Filet Tip Fries Recipe

Marinate steak

Pat filet tips dry with paper towel. In a bowl combine 2 tbsp olive oil, soy sauce, Worcestershire, minced garlic, 1 tsp black pepper and 1/2 tsp kosher salt. Add filet tips and toss to coat. Marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Sear steak

Heat a large skillet (preferably cast iron) over high heat until very hot. Add 1 tsp oil if pan looks dry. Remove steak from marinade and pat excess marinade off (reserve juices). Sear filet tips in a single layer for about 1.5–2 minutes per side for medium-rare depending on size. Avoid overcrowding; work in batches. Transfer seared tips to a plate and tent with foil to rest for 5 minutes. If you reserved marinade juices, add to pan and boil briefly 30 seconds to deglaze and evaporate alcohol/loosen fond, then discard.

Prepare potatoes

Cut peeled potatoes into 1/4–3/8 inch fries. Rinse under cold water until water runs clear to remove surface starch. Pat completely dry with kitchen towels.

Fry (double-fry method)

Heat oil in a heavy pot or deep fryer to 325°F (163°C). Fry potatoes in batches for 3–4 minutes — they should be cooked through but pale. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries a second time in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with 1 tsp salt and 1/4 tsp black pepper.

Oven alternative (if not frying)

Toss cut fries with 1–2 tbsp oil, spread on a single layer on a baking sheet, bake at 425°F (220°C) for 25–30 minutes turning once until crisp and golden, then season with salt and pepper.

Cook onions

While fries cook, heat 1 tbsp butter and 1 tsp olive oil in a skillet over medium heat. Add thinly sliced onion and 1/4 tsp salt. Cook, stirring occasionally, until onions are soft and deeply browned, about 20–25 minutes. If they’re sticking or drying out, add 1–2 tbsp water. Stir in 1/2 tsp sugar about halfway through to aid caramelization. Remove from heat and keep warm.

Make roux and sauce

In a small saucepan over medium heat melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1–2 minutes to remove raw flour taste. Slowly whisk in 1 cup whole milk and bring to a gentle simmer until slightly thickened, about 3–4 minutes. Reduce heat to low and whisk in 2 tbsp cream cheese until smooth, then add 1 cup grated sharp cheddar a handful at a time, stirring until melted and smooth. Stir in 1/2 tsp Dijon mustard, 1/8 tsp cayenne and 1/4 tsp salt. Keep warm on very low heat, stirring occasionally. If too thick, thin with up to 2 tbsp milk.

Mix horseradish sauce

In a small bowl combine 2 tbsp prepared horseradish, 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust heat/salt — add more horseradish if you want stronger bite. Chill or hold refrigerated until serving.

Rewarm steak tips briefly: return rested filet tips to the hot skillet for 30–45 seconds just to rewarm (optional).

Arrange fries on a large platter or individual plates. Spoon warm cheese sauce over fries in an even layer. Scatter seared filet tips over the cheese-topped fries. Top with generous spoonfuls of caramelized onions and scatter sliced green onions and chopped parsley. Serve horseradish sauce on the side or drizzle lightly over the steak tips.

Serve immediately while fries and cheese are hot. Estimated plating per serving: divide into portions as desired.