Filet Recipe

Prepare compound millstone butter

Preheat oven to 400°F (200°C) for shallots (used in potatoes). In a medium bowl, combine the room-temperature butter, finely chopped shallots (2 tbsp), parsley, chives, lemon zest and cracked millstone black pepper. Season with a pinch of sea salt and taste; adjust. Transfer the butter mixture to plastic wrap or parchment, form into a log about 1–1.5 inches in diameter, roll tightly and chill in the refrigerator until firm, at least 30 minutes (can refrigerate up to 3 days).

Bring and season filets

Remove filets from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Rub each filet lightly with olive oil and season both sides evenly with kosher salt and freshly ground black pepper (approx. 1/2 tsp salt per piece and a light dusting of pepper).

Grill the filets

Preheat a grill or heavy cast-iron pan to high heat (around 500°F / very hot). When the surface is smoking lightly, place filets on the grill/pan and sear 2.5–3 minutes per side for medium-rare (internal temp 125–130°F), or adjust time for desired doneness. If using a thicker cut, after searing both sides, move to indirect heat or a 400°F oven for a few minutes until desired internal temperature is reached. During the last minute of cooking, add a thyme sprig to each steak and baste with a little melted compound butter if it has softened.

Rest and finish

Transfer filets to a warm plate, top each with a 1–2 tablespoon slice of chilled compound millstone butter. Tent loosely with foil and rest 5–7 minutes before serving so juices redistribute and butter melts into the steak.

Roast shallots

While you prep other components, place the halved shallots on a small baking sheet, drizzle with 1 tsp olive oil (from pantry) and a pinch of salt. Roast at 400°F (200°C) for 20–25 minutes until soft and caramelized. Remove and let cool slightly.

Cook potatoes

Place the peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes. Drain well and return potatoes to the hot pot for 1–2 minutes to dry off excess moisture.

Mash and finish

In a small saucepan, heat the milk and heavy cream with 4 tbsp butter until butter melts and mixture is warm (do not boil). Add the roasted shallots to the potatoes and mash with a potato masher or ricer until mostly smooth. Gradually add the warm milk/cream mixture, mashing to a creamy consistency. Season with 1 tsp salt and 1/2 tsp pepper, taste and adjust. Keep warm until serving.

Sauté root vegetables

Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until foaming. Add the carrots and parsnips and cook, stirring occasionally, until they begin to brown and are nearly tender, 8–10 minutes.

Glaze with maple

Reduce heat to medium, add the maple syrup and apple cider vinegar, stirring to coat. Cook another 2–3 minutes until vegetables are glazed and caramelized at the edges. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Prepare onions for frying

Separate the thinly sliced onion into rings. In a shallow bowl, whisk together the flour, cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Toss the onion rings in the flour mixture until well coated, shaking off excess.

Fry until crisp

In a heavy-bottomed skillet or deep pot, heat the neutral oil to 350°F (175°C). Fry the coated onion rings in small batches so oil temperature stays steady, about 2–3 minutes per batch, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately season with a light sprinkle of salt. Keep warm and crisp; if preparing ahead, re-crisp in a 350°F oven for a few minutes before serving.

Divide roasted shallot mashed potatoes among 4 plates (about 1/2 cup to 3/4 cup per plate). Arrange a glazed maple carrot and parsnip medley beside the potatoes (about 1/2 cup). Place a rested filet on each plate atop or beside the potatoes. Spoon any resting juices over the steak and allow the compound butter to melt on top.

Scatter a small handful of crispy onions over the potatoes and steak for texture. Garnish with a thyme sprig and optional microgreens or parsley. Serve immediately.