Filet Mignon Recipe
USDA black angus filet served with Greek fries
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Ingredients
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Steak
Greek Fries
Finishing
Method
Steak
- 1
Bring to temperature & season
Remove filets from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towel. Evenly season both sides and the edges with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper.
- 2
Preheat pan
Place a heavy skillet (cast iron preferred) over high heat and let it get very hot for 5 minutes. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.
- 3
Sear and baste
Place filets in the hot pan, spacing them so they do not touch. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and add 2 tablespoons unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for 1.5–3 minutes while cooking to desired doneness (aim for 120–125°F for medium-rare).
- 4
Rest
Transfer steaks to a cutting board or plate and loosely tent with foil. Rest for 5–7 minutes so juices redistribute. Finish with a light sprinkle of sea salt flakes and an extra thyme sprig for garnish.
Greek Fries
- 5
Prep potatoes
Preheat oven to 425°F (220°C). Scrub the potatoes well and cut into 1/3–1/2-inch thick fries. Pat dry thoroughly with paper towels to remove surface moisture (this helps them get crisp).
- 6
Toss with seasonings
In a large bowl, toss the cut fries with 2 tablespoons olive oil, dried oregano, garlic powder, kosher salt, and freshly ground black pepper until evenly coated.
- 7
Bake or roast
Arrange fries in a single layer on a rimmed baking sheet lined with parchment or a silicone mat. Bake at 425°F for 25–35 minutes, flipping once halfway through, until golden and crisp at the edges and tender inside. Exact time depends on thickness; check at 25 minutes.
- 8
Finish with Greek flavors
When fries are hot from the oven, transfer to a serving bowl. Immediately zest the lemon over the fries and squeeze about 1 tablespoon of lemon juice. Add crumbled feta, chopped parsley, and a small optional splash (1 tsp) of red wine vinegar. Toss gently to combine so the feta clings to warm fries. Adjust seasoning to taste.
