Tenderloin Filet Recipe

Bring to room temperature

Remove filets from refrigerator 30–45 minutes before cooking so they come to room temperature for even cooking.

Season

Pat filets dry with paper towels. Rub each filet with olive oil, then season generously with kosher salt and freshly ground black pepper on all sides.

Preheat grill or pan

Preheat a grill or heavy skillet (cast iron preferred) to high heat (about 500°F/260°C). If using a grill, oil the grates lightly. If using a skillet, add 1 tbs neutral oil and heat until shimmering.

Sear and finish

Place filets on the hot grill or skillet. Sear 3–4 minutes per side for medium-rare (internal temperature 125–130°F/52–54°C), adjusting time for thickness and desired doneness. During the last minute of cooking, add 2 tbs unsalted butter, crushed garlic, and thyme sprigs to the pan and spoon the melted butter over the steaks (basting).

Rest

Transfer filets to a warm plate and tent loosely with foil. Rest for 6–8 minutes before slicing or serving to allow juices to redistribute.

In a medium saucepan over medium heat, melt 2 tbs butter and add minced shallot. Sauté until softened and translucent, about 3–4 minutes.

Add 1 tbs tomato paste and cook, stirring, for 1 minute to remove raw flavor.

Pour in 2 cups red wine, increase heat to medium-high, and reduce the wine by about two-thirds until syrupy (this takes roughly 8–12 minutes). Scrape up any browned bits from the pan.

Add 2 cups beef stock, thyme sprigs, bay leaf, and 1 tsp sugar. Reduce heat to a simmer and continue to reduce until sauce coats the back of a spoon, about 12–15 minutes. Total reduction should yield roughly 1 to 1 1/2 cups sauce depending on evaporation.

Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing gently on solids. Discard solids, return strained liquid to low heat. Whisk in remaining 2 tbs cold butter, one piece at a time, to finish and slightly thicken the sauce. Taste and season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Keep warm until service.

Place cubed russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 15–18 minutes.

Drain potatoes well and return to the pot over very low heat for 1 minute to allow excess moisture to evaporate.

Mash potatoes with a potato masher or ricer. Add 3 tbs butter and 1/2 cup whole milk, mixing until smooth and creamy. Adjust seasoning with additional salt and 1/2 tsp freshly ground black pepper if desired. Keep warm until plating.

In a small saucepan, combine 1 cup rinsed quinoa and 2 cups water or chicken stock. Bring to a boil, reduce to low, cover, and simmer until liquid is absorbed and quinoa is tender, about 12–15 minutes.

Remove from heat and let stand covered 5 minutes, then fluff with a fork. Stir in zest and juice of 1 lemon, 1 tbs extra-virgin olive oil, 2 tbs chopped parsley, and 1/2 tsp salt. Adjust seasoning to taste and keep warm.

Bring a large pot of salted water to a boil and cook baby Yukon gold potatoes until fork tender, about 12–15 minutes. Drain and let cool slightly.

Preheat oven to 425°F (220°C). On a rimmed baking sheet lined with parchment, place potatoes and gently press each potato with the bottom of a glass or potato masher to slightly flatten (but keep in one piece).

Brush smashed potatoes with 2 tbs olive oil and dot with 2 tbs butter. Sprinkle 1/2 cup grated Parmesan, 3/4 tsp salt, and 1/2 tsp black pepper over the potatoes.

Roast in the oven until edges are golden and crisp, about 15–20 minutes. Remove from oven and drizzle with 1 tsp truffle oil, garnish with chopped chives if using, and keep warm.

Slice or serve each rested filet whole. Spoon 2–3 tbs of warm red wine demi over each filet or serve demi on the side.

Plate each portion with the guest's choice of side: a scoop of mashed potatoes, a portion of lemon quinoa, or a few parmesan truffle smashed potatoes.

Finish with a small pat of butter on the steak if desired, sprinkle microgreens or parsley around the plate, and serve immediately.