Filet Mignon (8oz) Recipe

Make compound butter

In a small bowl, combine 4 tbs softened unsalted butter, minced shallot, chopped parsley, chives, lemon juice, Dijon, Worcestershire, kosher salt and 1/2 tsp black pepper. Mix until homogeneous. Shape into a log on plastic wrap, roll tightly, refrigerate to firm (at least 30 minutes). When ready to serve, cut 2 tablespoons and set aside to top the steak.

Place baby red potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then simmer until just tender when pierced with a fork, about 12–15 minutes depending on size. Drain and let steam-dry 2 minutes.

Preheat oven to 450°F (230°C). Line a baking sheet with parchment or foil. Toss the drained potatoes with 1 tbs melted butter and 1 tbs olive oil, garlic powder, chopped rosemary, 1/2 tsp black pepper.

Use the bottom of a sturdy cup or a potato masher to gently press each potato flat to about 1/2" thickness; keep skins intact. Arrange smashed potatoes on the sheet and roast in the hot oven until edges are golden and crisp, about 20–25 minutes. Halfway through, brush with additional oil if they appear dry.

Remove from oven and finish with a light sprinkle of finishing salt if using. Keep warm while cooking steak.

Pat trimmed asparagus dry. Toss with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper to coat evenly.

You can roast the asparagus on a separate rimmed sheet in the 450°F oven for 8–10 minutes until tender-crisp, or cook them in the skillet after the steak rests (see next section). If roasting, transfer to oven for the final 8–10 minutes while steak rests.

If pan-cooking: after cooking and resting the steak, add asparagus to the hot pan with a drizzle of oil, sauté over medium-high heat 4–6 minutes until bright green and tender-crisp, turning once. Finish with a squeeze of the lemon wedge.

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

Heat a heavy-bottomed skillet (cast iron preferred) over high heat until just smoking. Add 1 tbs neutral oil and swirl to coat.

Place the filet in the hot pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium-high, add 1 tbs unsalted butter, the 2 crushed garlic cloves and thyme sprigs. Tilt the pan and spoon the melted butter over the steak (baste) continuously for about 1–2 minutes to flavor and help finish cooking.

For an 8 oz, 1½–2" thick filet, cook until an instant-read thermometer reads 125°F for medium-rare (adjust to 130°F for medium). If needed, transfer skillet to a 400°F oven to finish—this typically adds 3–5 minutes depending on thickness.

Transfer steak to a cutting board and top immediately with 2 tbs maître d'butter (slice from the chilled log). Tent loosely with foil and rest 6–8 minutes to allow juices to redistribute; butter will melt and form a sauce.

While steak rests, finish asparagus if pan-cooking (see asparagus directions) or keep roasted vegetables in the warm oven for 1–2 minutes to ensure everything is hot.

Slice steak (optional) or serve whole. Plate with smashed redskins and asparagus. Spoon any resting juices and melted maître d'butter over the steak. Serve immediately.