8 Oz Filet Mignon With French Fried Potatoes Recipe

Bring to temperature

Remove filets from refrigerator 30–45 minutes before cooking and leave them uncovered on a plate. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Just before cooking, season both sides of each filet generously with kosher salt (about 1 tsp per side across both steaks) and freshly ground black pepper.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat for 3–5 minutes until very hot. Add the neutral oil and swirl to coat; oil should shimmer but not smoke heavily.

Sear

Add the filets to the pan, spacing them apart so they do not touch. Sear undisturbed 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes.

Baste

Reduce heat to medium. Add the 3 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter-garlic-thyme mixture for 1.5–2 minutes while rotating the steaks to evenly cook. This also helps build flavor.

Check doneness

For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer inserted into the center to test. If steaks need additional cooking, reduce heat to medium-low and continue basting until desired doneness is reached, about 1–3 additional minutes.

Rest

Transfer filets to a warm plate or cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute.

Prepare potatoes

Scrub potatoes clean and peel if desired. Cut into matchsticks or batons about 1/4"–3/8" thick for classic French-fry shape. As you cut, place the cut potatoes into a bowl of cold water to prevent browning.

Soak

Soak the cut potatoes in cold water for at least 20 minutes (up to 1 hour) to remove surface starch. This helps them crisp. Drain and pat completely dry on clean kitchen towels or paper towels.

Heat oil

Pour vegetable oil into a heavy-bottomed pot to a depth of about 2 inches (about 2 cups) and heat to 325°F (163°C) for the first blanch fry. Use a thermometer to monitor temperature.

First fry (blanch)

Working in batches so you don't crowd the oil, fry potatoes for 3–4 minutes until they are softened and pale golden but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let rest 5 minutes.

Increase oil temp & second fry

Raise oil temperature to 375°F (190°C). Fry potatoes again in batches for 1.5–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels; immediately season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper while still hot. Sprinkle with chopped parsley if using.

Drain and keep warm

If serving immediately with steaks, keep fries in a single layer on a warm oven-safe tray (200°F/93°C) until ready.

Finish steaks

After resting, sprinkle the steaks with a pinch of sea or finishing salt to taste. If desired, squeeze a lemon wedge lightly over the fries for brightness.

Plate

Place one 8 oz filet on each plate alongside a generous portion of French fried potatoes. Spoon any reserved pan butter and juices over the steaks. Garnish fries with parsley if you haven't already. Serve immediately.