6 Oz. Center-cut Filet Mignon* Recipe

Temper and season

Remove the steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper.

Sear and roast

Preheat oven to 400°F (200°C). Heat an ovenproof skillet (cast-iron preferred) over high heat until very hot. Add the neutral oil and swirl to coat. Place steaks in the skillet, pressing once so they contact the pan; sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Add 2 tablespoons unsalted butter, thyme sprigs, and smashed garlic to the pan. Tilt the pan and spoon melted butter over the steaks (basting) for 30–45 seconds.

Finish in oven

Transfer the skillet to the preheated oven. Roast until internal temperature reaches 125–128°F for medium-rare (about 4–6 minutes depending on thickness). For medium, roast to 135°F (add 2–3 minutes). Remove steaks to a resting board and tent loosely with foil for 6–8 minutes (carryover will raise temp ~5°F). Reserve pan drippings for the demi-glace.

Sauté shallot and reduce wine

Place the skillet used for steaks over medium heat and add 1 teaspoon vegetable oil if dry. Add the minced shallot and sauté 1–2 minutes until softened but not brown, scraping up browned bits from the steak. Stir in the tomato paste and cook 30 seconds. Add 3 tablespoons red wine and simmer briskly, scraping and reducing until nearly evaporated (about 2–3 minutes).

Simmer with stock

Add 2 cups beef stock, thyme sprig, and bay leaf. Bring to a gentle simmer and reduce until sauce coats the back of a spoon and is reduced to about 1/2–3/4 cup (about 12–15 minutes). Taste and season with cracked black pepper; do not oversalt if stock is salted.

Finish and mount

Strain the sauce into a small saucepan, discarding solids. Over low heat, whisk in 1 tablespoon cold unsalted butter until glossy and slightly thickened. Keep warm until plating. If sauce becomes too thick, thin with a splash of stock.

Cook potatoes

Place the cubed potatoes in a medium saucepan and cover with cold water by 1". Add 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender when pierced, about 12–15 minutes.

Drain and dry

Drain potatoes thoroughly and return to the hot pot. Over low heat, stir the potatoes for 1 minute to evaporate residual moisture and dry them slightly (this prevents watery mash).

Whip to finish

Using a potato ricer or masher, process the potatoes until smooth. Warm the milk/half-and-half and melt 3 tablespoons butter together. Fold warm dairy and 2 tablespoons butter into potatoes until silky. Add cream cheese (optional) and season with remaining 2 teaspoons salt and 1 teaspoon pepper to taste. For very smooth texture, use a hand mixer on low for 15–30 seconds, taking care not to overwork.

Preheat and season

Preheat a grill or grill pan to medium-high. Toss trimmed asparagus with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper so spears are evenly coated.

Grill

Place asparagus on the hot grill and cook, turning occasionally, until charred in spots and tender-crisp, about 3–5 minutes depending on thickness. Remove to a platter and squeeze the juice of half a lemon over the spears just before serving.

Divide the whipped potatoes between two plates, making a shallow well for the steak. Place the rested 6 oz filet mignons on top or beside the potatoes, arrange 6 asparagus spears per plate, and spoon 2–3 tablespoons of warm red wine demi-glace over each steak (and a little around the plate). Garnish with an extra thyme sprig if desired and serve immediately.