Filet Mignon Recipe

Temper and season

Remove filets from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper (about 1 tsp pepper total).

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 5 minutes. Add 2 tbs neutral oil and swirl to coat.

Sear

Place filets in skillet without crowding. Sear undisturbed 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes.

Baste and finish

Reduce heat to medium. Add 2 tbs butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan slightly and spoon the melted butter over the steaks continuously (basting) for 1–2 minutes. Continue cooking until steak reaches desired internal temperature: 120°F for rare, 125–130°F for medium-rare, 135°F for medium. Use an instant-read thermometer inserted into the side of the steak to check temperature.

Rest

Transfer steaks to a warm plate, top each with a small pat of butter if using, and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute.

Cook potatoes

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Warm dairy

While potatoes cook, heat 1 cup whole milk and 4 tbs butter in a small saucepan or microwave until warm (do not boil). This keeps potatoes hot and absorbs the dairy better.

Mash

Drain potatoes well and return to the pot. Over low heat, shake pot for 30 seconds to evaporate excess moisture. Mash with a potato masher or pass through a ricer. Add warm milk and melted butter a little at a time, then stir in 1/2 cup sour cream. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Adjust texture with more milk if needed and taste for seasoning.

Keep warm

Cover and keep warm until ready to plate.

Blanch

Bring a medium pot of salted water to a rolling boil. Add broccoli florets and blanch 2 minutes until bright green and just tender. Prepare an ice bath (bowl of ice water).

Shock and season

Transfer broccoli immediately to the ice bath to stop cooking for 1–2 minutes, then drain thoroughly. In a skillet over medium heat, melt 1 tbs butter (or warm 1 tbs olive oil). Add drained broccoli and sauté 1–2 minutes to reheat. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tbs lemon juice if using.

Spoon a portion of mashed potatoes onto each warmed plate. Arrange a filet beside the potatoes. Place broccoli alongside. If desired, sprinkle a pinch of coarse sea salt over the steaks and add an extra pat of compound or plain butter on top of each filet so it melts into the meat. Serve immediately.