Petite Filet Mignon* Gfo Recipe

Preheat oven to 425°F (220°C). Toss halved fingerlings with 1 tablespoon olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper and chopped rosemary if using. Spread cut side down on a rimmed baking sheet in a single layer.

Roast in preheated oven until golden and tender, 20–25 minutes, turning once halfway if needed. Keep warm.

While potatoes roast, separate onion into individual thin rings. In a bowl, whisk together flour, cornstarch, 1/2 tsp kosher salt and paprika.

Heat neutral oil in a medium skillet or deep pot over medium-high heat to 350°F (175°C) or until a pinch of flour sizzles immediately.

Toss onion rings in the flour mixture to coat lightly, shaking off excess. Fry in batches until crisp and golden, about 2–3 minutes per batch. Remove with a slotted spoon to a paper-towel-lined tray and season immediately with a small pinch of salt. Keep warm and crisp.

Trim woody ends from asparagus. Toss with 1 teaspoon olive oil, a pinch of salt and pepper.

Heat a large skillet over medium-high heat. Add asparagus and cook, turning occasionally, until bright green and tender-crisp, 4–6 minutes. Finish with a squeeze of lemon. Keep warm.

After removing steaks from the pan (see next section), wipe pan if excessively charred but leave fond. Add 1 tablespoon unsalted butter over medium heat. Add minced shallot and cook until translucent, about 1 minute.

Add crushed green peppercorns and cook 30 seconds to release aroma. Carefully add brandy or cognac and, if desired, flambé briefly or simmer until alcohol mostly evaporates, 1 minute.

Pour in 1 cup beef stock and bring to a vigorous simmer, scraping up browned bits from the pan. Reduce until slightly thickened, about 4–6 minutes.

Lower heat and whisk in 1 tablespoon heavy cream and 1 teaspoon Dijon mustard. Swirl in remaining 1 tablespoon butter to finish the sauce for shine. Taste and season with ~1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Keep warm on very low heat.

Pat medallions dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear filets: place medallions in skillet and sear without moving until a deep brown crust forms, about 2–3 minutes. Flip and add 2 tablespoons unsalted butter, thyme sprigs and smashed garlic to the pan.

Tilt pan and spoon melted butter over the medallions (baste) while cooking another 2–3 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time +/- for desired doneness (rare ~120°F, medium ~140°F).

Remove steaks to a cutting board, tent loosely with foil and rest 5 minutes to redistribute juices.

While steaks rest, finish sauce per the 'Green Peppercorn Sauce' section using the same skillet to capture browned bits.

Slice steaks in half crosswise if desired (they are 4 oz medallions) and arrange on plates with roasted fingerlings and asparagus. Spoon green peppercorn sauce over each medallion and top or garnish with crispy onion straws.