Grilled Filet Mignon Recipe

Bring steaks to room temperature and season

Remove the filet mignons from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Rub each steak lightly with 2 tbs olive oil (divided) then season both sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat grill

Preheat your grill (gas or charcoal) to high heat (450–500°F / 232–260°C). If using a cast-iron pan on the grill, preheat the pan until very hot.

Sear and finish on grill

Brush grill grates with oil. Place filets over direct high heat to sear 2–3 minutes per side to develop a brown crust. Move steaks to indirect heat (or reduce flame) and continue cooking until internal temperature reaches desired doneness: 120°F for rare, 125°F for medium-rare, 135°F for medium (use an instant-read thermometer inserted sideways into center). This will typically be another 4–8 minutes depending on thickness (about 1.5–2 inches).

Baste and rest

During the last 2 minutes of cooking, place 2 tbs unsalted butter, crushed garlic cloves, and 4 thyme sprigs in a small heatproof pan or on the grill next to the steaks to melt and mingle. Spoon the melted butter over the steaks once or twice. Remove steaks to a cutting board and tent loosely with foil. Rest for 6–8 minutes before serving to allow juices to redistribute.

Prepare potatoes

Preheat oven to 375°F (190°C). Thinly slice 2 lbs potatoes to about 1/8-inch thickness using a mandoline or sharp knife. Rinse slices briefly and pat dry with towel to remove excess starch.

Make cream mixture

In a medium saucepan, combine 1.5 cups heavy cream, 0.5 cup whole milk, 1 minced garlic clove, 0.125 tsp freshly grated nutmeg, 1 tsp salt, and 0.5 tsp black pepper. Warm over low heat until just simmering (do not boil), then remove from heat.

Assemble gratin

Butter a 9x9-inch (or similar) baking dish with 1 tbs unsalted butter. Arrange a layer of potato slices overlapping slightly to cover the bottom. Sprinkle a thin layer of grated gruyere (about 1/3 cup) and a light dusting of parmesan. Repeat layering until all potato slices are used, finishing with a cheese layer on top. Pour the warm cream mixture evenly over the potatoes so it settles between layers.

Bake

Cover the dish with foil and bake in the preheated oven for 35 minutes. Remove foil and continue baking another 20–25 minutes until potatoes are tender when pierced and top is golden and bubbly. If top browns too slowly, broil for 1–2 minutes—watch closely.

Rest

Remove from oven and let gratin rest for 10 minutes before cutting. This helps set the cream and makes portions hold.

Blanch broccolini

Bring a large pot of salted water to a rolling boil. Add broccolini and blanch for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Sauté and finish

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add blanched broccolini and sauté 2–3 minutes until stems are heated through and tips get a little char. Season with 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp red pepper flakes (if using). Remove from heat and finish with zest and juice of half a lemon. Toss to coat and keep warm until plating.

Sauté shallot

In a small saucepan over medium heat, melt a small knob of butter or use 1 tsp olive oil (not listed separately). Add 1 finely minced shallot and sauté 1–2 minutes until translucent but not browned.

Reduce wine

Add 1 cup Pinot Noir to the shallot and increase heat to medium-high. Add 1 sprig fresh thyme. Reduce wine by approximately two-thirds, simmering until syrupy and reduced to about 1/3 cup (about 8–12 minutes).

Finish sauce

Remove and discard the thyme sprig. Stir in 0.5 cup beef demi-glace (or beef stock) and simmer 2–3 minutes to integrate and thicken slightly. Remove from heat and whisk in 1 tbs cold unsalted butter until glossy. Season to taste with 0.25 tsp salt and 0.25 tsp black pepper. Keep warm; if sauce thickens too much, whisk in 1–2 tsp warm water or stock to reach desired consistency.