Primetini Recipe

Bring steaks to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels on all sides.

Season

Generously season both sides and the edges of the filets with kosher salt (about 1 tsp per side) and freshly ground black pepper. Let rest 5 minutes to allow salt to penetrate.

Sear and finish

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking hot. Add neutral oil. When shimmering, add the steaks and sear 2–3 minutes without moving until a deep brown crust forms. Flip and add 2 tbs unsalted butter, crushed garlic, and 4 sprigs fresh thyme. Tilt the pan and spoon butter over the steaks (basting) for another 2–3 minutes for medium-rare (use an instant-read thermometer: 125–128°F / 52–53°C). For thicker filets or desired doneness, transfer the skillet to a 400°F oven for 3–6 minutes. Remove steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes.

Cook potatoes

Place cubed Yukon Golds in a pot and cover with cold salted water. Bring to a gentle boil and cook until potatoes are tender when pierced, about 12–15 minutes. Drain thoroughly and return to the hot pot for 1 minute to dry off excess moisture.

Whip

Using a potato ricer or sturdy masher, rice or mash the potatoes until smooth. Add 3 tbs room-temperature butter and 3 tbs whole milk plus 1/4 cup heavy cream a little at a time, folding until creamy and smooth. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1 tbs finely chopped chives. Keep warm until plating.

Prepare onions and batter

Separate thin onion slices into rings and pat dry. In a bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 3/4 tsp salt, and 1/4 tsp baking powder. Gradually whisk in 3/4 cup cold sparkling water until a smooth, slightly thick batter forms; keep it cold in the fridge for 10 minutes.

Fry

Heat 2 cups vegetable oil in a heavy-bottomed skillet or pot to 350°F (175°C). Dip onion rings into the batter to coat, shake off excess, and fry in batches without overcrowding until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a rack or paper towel-lined tray and season immediately with a pinch of salt. Keep warm in a low oven (200°F) if needed.

Reduce wine with shallot

In a small saucepan over medium heat, warm 1 tsp olive oil and add the finely minced shallot. Sweat until translucent but not browned, about 2 minutes. Add 1 cup dry red wine and bring to a brisk simmer. Reduce the liquid until only about 2–3 tablespoons remain (reducing by roughly 80%), about 12–15 minutes.

Finish sauce

Add 1 cup beef demi-glace, 2 sprigs fresh thyme, and 1 bay leaf to the reduced wine. Simmer gently 3–5 minutes to blend flavors. Strain into a clean saucepan, discard solids, and return to low heat. Whisk in cold butter, a few cubes at a time, until the sauce is glossy and slightly thickened. Season with 1/4 tsp black pepper and adjust salt if needed. Keep warm (do not boil) until serving.

Slice each rested filet on the bias into 1–1.5" thick medallions if desired, or serve whole.

Spoon a portion of house-whipped potatoes onto each plate, place the filet medallion(s) beside or atop the potatoes, and spoon 2–3 tbs of warm bordelaise over the steak (and a little on the potatoes if desired).

Crown the steak and potatoes with a generous handful of crispy fried onions. Finish with a light sprinkle of flaky sea salt and additional chopped chives.