Filet Recipe

Bring steak to room temperature

Remove the 8-ounce filet from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Season

Just before cooking, season both sides and the edges of the filet evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Preheat pan and sear

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place the filet in the pan and sear undisturbed for 2.5–3 minutes until a deep brown crust forms.

Flip and baste

Flip the filet and add 1 tablespoon unsalted butter, 2 thyme sprigs, and 2 crushed garlic cloves to the pan. Tilt the pan slightly and spoon the melted butter, thyme, and garlic over the steak repeatedly (basting) for 2.5–3 minutes. This should bring the steak to approximately medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time +/- 1 minute for desired doneness (shorter for rare, longer for medium).

Rest

Transfer the filet to a cutting board and tent loosely with foil. Let rest for 5–7 minutes so juices redistribute. Reserve any pan juices to spoon over the steak when serving.

Cook potatoes

Place 1 lb peeled, cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Warm milk and butter

While potatoes cook, warm 1/2 cup whole milk and 2 tbsp unsalted butter in a small saucepan or microwave until butter melts and mixture is hot but not boiling. If using, gently warm 1 minced garlic clove in the milk to soften the garlic flavor for 1–2 minutes, then remove garlic if you prefer a milder flavor.

Mash and season

Drain potatoes well and return to the pot off the heat. Mash with a potato masher or ricer, gradually adding the warm milk-butter mixture until smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning as needed. Keep warm until plating.

Blanch (optional for tender-crisp texture)

Bring a medium pot of salted water to a boil. Add 8 oz trimmed green beans and blanch for 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain. (If you prefer to skip blanching, you can sauté raw beans a bit longer in the next step.)

Sauté

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 tbsp minced shallot and sauté for 30–45 seconds until fragrant. Add the drained green beans and sauté, stirring frequently, for 3–4 minutes until heated through and crisp-tender (longer if not blanched).

Finish and season

Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Remove from heat and toss with 1 tsp fresh lemon juice. Keep warm and serve alongside the filet and mashed potatoes.