Prime Filet Recipe
8 ounces, char grilled yukon gold mashed potatoes, char vegetables.
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Ingredients
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Prime Filet
Char-Grilled Yukon Gold Mashed Potatoes (8 oz portion)
Char Vegetables
Method
Prime Filet
- 1
Bring to room temperature
Remove the 8-oz filet from the refrigerator and let sit, loosely covered, for 30–45 minutes so it comes to room temperature. Pat dry thoroughly with paper towels.
- 2
Season
Season all sides of the filet generously with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasonings into the meat.
- 3
- 4
- 5
Finish with butter and aromatics
When the filet is nearly at target temperature (about 120°F for medium-rare), add 1 tbsp unsalted butter, the 2 thyme sprigs and the 2 smashed garlic cloves to the pan or a small foil packet on the grill. If using a skillet, tip the pan slightly and spoon the melted butter and aromatics over the filet for 30–60 seconds to baste and flavor.
- 6
Rest
Remove the filet to a cutting board and tent loosely with foil. Rest for 5–8 minutes so juices redistribute (internal temp will rise about 5°F).
- 7
Char-Grilled Yukon Gold Mashed Potatoes (8 oz portion)
- 8
- 9
Mash
Return the drained potatoes to the warm pot off the heat for 1 minute to dry. Heat 1 cup whole milk with 2 tbsp butter until warm (do not boil). Mash the potatoes with a potato masher or ricer, gradually adding the warm milk and butter until smooth and creamy. Stir in 2 tbsp sour cream. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, tasting and adjusting as needed.
- 10
Char for smoky finish
Heat a grill or cast-iron skillet over high heat. Lightly brush the surface of the prepared mashed potatoes (or an individual shallow heatproof ring/container) with 1 tsp olive oil. Spread an 8-oz portion of mashed potatoes into a shallow, even layer about 1–1½ inches thick. Place directly on the hottest part of the grill grate or in the hot skillet and let sit undisturbed for 2–3 minutes to develop char marks. Using a spatula, flip or rotate to char the opposite side for 1–2 minutes. Remove and keep warm.
- 11
Plate
Spoon or unmold the char-grilled mashed potatoes onto the plate beside the rested filet.
Char Vegetables
- 12
Prep vegetables
Toss the sliced zucchini, quartered red bell pepper and trimmed asparagus with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.
- 13
Char on high heat
Place vegetables on a very hot grill or in a hot cast-iron skillet in a single layer. Cook zucchini 2–3 minutes per side until nicely charred and tender. Cook red peppers 3–4 minutes per side until blistered and slightly blackened. Cook asparagus 2–3 minutes, turning to char all sides. Work in batches if necessary to avoid overcrowding.
- 14
- 15
Serve
Arrange the char vegetables next to the sliced filet and char-grilled mashed potatoes on the plate.