Filet Mignon Recipe

Brine the steak

In a small bowl combine 1 tbsp kosher salt, 1 tsp sugar and 1 cup cold water; stir until dissolved. Place the 8 oz trimmed filet in a zip-top bag or small dish and pour the brine over it. Refrigerate 30 minutes to 1 hour (do not brine longer for a small filet or it becomes too salty). After brining, remove steak, pat thoroughly dry with paper towels.

Season

Season the dried filet evenly with 1 tsp freshly ground black pepper and 1 tsp garlic powder on all sides. Rub with 1 tbsp olive oil to help form a crust.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500°F / 260°C) for direct grilling. If using a grill pan or cast-iron skillet on the stove, heat until smoking hot.

Grill the filet

Place the filet on the hottest part of the grill. For medium-rare (recommended for filet), grill 3 to 4 minutes per side, rotating only once, until an instant-read thermometer inserted into the center reads 125–130°F (52–54°C). For medium, aim for 135°F (57°C). Total cook time will be ~6–8 minutes depending on thickness and grill heat.

Finish with butter and rest

During the last 1 minute of cooking, place 1 tbsp unsalted butter and the thyme sprigs on top of the steak so the butter melts and aromatics infuse. Remove the filet to a plate, tent loosely with foil, and rest 5–7 minutes. Resting will carryover cook the steak to desired doneness (about +5°F).

Cook potatoes

Place 1 lb peeled, cubed russet potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain thoroughly in a colander.

Mash and season

Return drained potatoes to the pot off the heat for 1 minute to dry. Add 2 tbsp unsalted butter and roughly mash with a potato masher. Gradually add 1 cup warmed whole milk while mashing until smooth and creamy. Season to taste with 1 tsp salt and 1 tsp black pepper. Keep warm until serving.

Prepare vegetables

Slice zucchini lengthwise, quarter the red bell pepper, and cut red onion into 1/2-inch wedges. Place on a tray and toss with 1 tbsp olive oil, 1/2 tsp salt and 1/2 tsp black pepper to coat evenly.

Grill vegetables

When the grill is at high heat from cooking the steak, move veggies to a slightly cooler zone (medium-high) or use indirect heat. Place vegetables cut-side down and grill until tender and lightly charred: zucchini 3–4 minutes per side, pepper and onion 6–8 minutes total, turning occasionally. Remove from grill and squeeze optional lemon wedge over them.

Plate

Spoon a portion of mashed potatoes onto the plate. Arrange the grilled vegetables beside the potatoes. Slice the rested filet crosswise if desired and place next to the sides.

Garnish and serve

Top the steak with the optional compound butter or the reserved 1 tbsp melted butter from finishing, and sprinkle 1 tbsp chopped parsley over the potatoes and veggies. Serve immediately while hot.