Filet Mignon (6oz) Recipe

Combine room-temperature butter, minced shallot, parsley, chives, lemon zest, Dijon, Worcestershire, pinch of salt and pepper in a small bowl. Mix until smooth and homogenous. Taste and adjust seasoning. Transfer mixture to plastic wrap, form into a log (approximately 3/4" diameter), wrap tightly and chill until firm, at least 30 minutes. Can be made ahead and refrigerated up to 3 days.

Preheat and parboil

Preheat oven to 450°F (230°C). Place the small redskin potatoes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then simmer until potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size. Drain well and let steam-dry for 2–3 minutes.

Roast and smash

Arrange the parboiled potatoes on a rimmed baking sheet lined with parchment. Drizzle with 2 tbsp olive oil, sprinkle 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and the chopped rosemary or thyme. Using the bottom of a sturdy glass or a potato masher, press each potato gently until it flattens to about 1/2" thick but stays mostly intact. Roast in the preheated oven until edges are golden and crisp, 20–25 minutes. Halfway through, brush with melted butter if using for extra richness. Remove from oven and keep warm.

Bring the filet to room temperature for 30–45 minutes before cooking. Pat dry thoroughly with paper towels. Season all over with 1 tsp kosher salt and 1 tsp freshly ground pepper, pressing the seasonings into the meat.

Heat a heavy-bottomed skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tbsp vegetable oil and swirl to coat the pan until shimmering and slightly smoking.

Sear the filet: place the steak in the skillet and do not move it for 2–3 minutes to develop a brown crust. Flip and sear the other side 2 minutes. Add 1 tbsp unsalted butter, the smashed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon (baste) the hot butter, garlic and thyme over the steak continuously for another 1–2 minutes. This totals about 4–6 minutes of searing/basting depending on thickness; target an internal temperature of 125°F (52°C) for medium-rare (will carry over to ~130°F). Adjust time if you prefer rare or medium.

Remove the steak from the pan onto a cutting board or plate. Tent loosely with foil and rest for 5–8 minutes to let juices redistribute.

When ready to serve, slice the maître d'butter into rounds and place one round on top of the resting steak so it melts over the filet.

While the steak is resting (or during the last 5–8 minutes of the potatoes roasting), toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat a large skillet over medium-high heat until hot.

Add asparagus in a single layer and cook, turning occasionally, until tender-crisp and lightly charred in spots, 4–6 minutes depending on thickness. Alternatively, roast in the oven at 425°F (218°C) for 8–10 minutes.

Finish with a squeeze of lemon before serving.