Filet Mignon Recipe

Place parsnips in a medium saucepan and cover with milk plus enough water to barely cover if milk does not fully submerge (about 1–1.5 cups total liquid). Bring to a gentle simmer over medium heat and cook until parsnips are very tender, about 15–20 minutes.

Drain parsnips, reserving about 2–3 tablespoons of the cooking liquid. Transfer hot parsnips to a blender or use an immersion blender/food mill. Add heavy cream, butter, reserved cooking liquid if needed, salt, white pepper and lemon juice.

Blend until extremely smooth and velvety, scraping down sides as needed. Adjust seasoning to taste. Keep warm over very low heat or in a warm oven (about 150°F / 65°C) covered until plating.

Using a box grater or food processor, shred the peeled potatoes. Transfer shredded potato to a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible (important for crispness).

Place dried shredded potato in a bowl and toss with prepared horseradish, flour, salt and pepper until evenly combined.

Heat a large nonstick or cast-iron skillet over medium-high heat and add the neutral oil. Once oil shimmers, add the potato mixture in 3–4 loosely packed portions, pressing each into a flat round about 3–4 inches (7–10 cm) across and 1/3 inch (8 mm) thick.

Cook without disturbing until the undersides are deep golden brown and crisp, about 4–6 minutes. Add a little butter to the pan if desired, flip carefully using a spatula (or flip in two moves) and cook the second side until golden and the center is cooked through, another 3–5 minutes.

Transfer to a paper towel-lined tray and keep warm in a low oven (about 200°F / 95°C) while finishing steaks and sauce.

In a small saucepan over medium heat, add minced shallots and a splash (1–2 tablespoons) of the red wine; cook until the liquid is mostly evaporated and shallots are softened, about 2–3 minutes.

Add remaining red wine, thyme sprig and bay leaf. Bring to a simmer and reduce the wine by about two-thirds until syrupy and the aroma is concentrated, about 8–12 minutes.

Remove thyme and bay leaf. Add beef demi-glace and stir, bringing the sauce to a gentle simmer until it coats the back of a spoon, about 4–6 minutes. Taste and season with salt and pepper as needed.

Off the heat, whisk in the cold cubed butter a little at a time to give the sauce a glossy, slightly thickened finish. Keep warm until plating.

Take filets out of the refrigerator 30–45 minutes before cooking to come closer to room temperature; pat dry with paper towels. Season liberally on all sides with kosher salt and freshly ground black pepper.

Preheat oven to 400°F (200°C). Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add neutral oil and when it just begins to smoke, add filets, searing without moving for 2–3 minutes until a deep brown crust forms.

Flip filets and sear the second side 1–2 minutes. Add butter, thyme sprigs and crushed garlic to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks (baste) for 30–60 seconds.

Transfer the skillet to the preheated oven and roast until the internal temperature reaches desired doneness (for medium-rare, 125–130°F / 51–54°C), about 5–8 minutes depending on thickness. Use an instant-read thermometer for accuracy.

Remove filets to a cutting board, tent loosely with foil and rest for 5–7 minutes. While resting, spoon any pan juices into the bordelaise sauce if desired and give the sauce a final stir.

Plate by placing a generous spoonful of warm parsnip purée on each plate, top with a horseradish pomme paillasson to one side, set the rested filet on the purée, spoon bordelaise sauce over the steak and garnish with a small handful of watercress and a lemon wedge if using.