Bistro Plate Recipe

Prepare compound butter

If making steak butter from scratch, combine 4 tbs softened unsalted butter, minced shallot, chopped parsley, chives, 1/2 tsp Dijon, 1/4 tsp Worcestershire, lemon zest, 1/4 tsp salt and 1/4 tsp pepper in a bowl. Mix until uniform, shape into a log on plastic wrap, roll tightly and refrigerate until firm (at least 30 minutes). When ready to serve, cut 1 1/2–3 tbs total into two rounds for the steaks. If using store-bought steak butter, remove from fridge 10 minutes before plating so it softens.

Preheat oven to 400°F (200°C). Mix 3 tbs softened butter with 1 tsp minced garlic, 1 tbs chopped parsley and 1/4 tsp salt. Spread butter evenly on 4 slices of bread. Arrange on a baking sheet and toast in the oven until golden and crisp, about 6–8 minutes, flipping once halfway if needed. Keep warm in a low oven (200°F / 95°C) until plating.

Bring the petite filets to room temperature for 20–30 minutes before cooking. Pat dry with paper towels. Season both sides generously with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 2 tbs neutral oil and heat until shimmering but not smoking.

Sear the filets, 2–3 minutes per side for medium-rare depending on thickness (adjust time: 2 min side = rare, 3–4 min side = medium). Add 2 tbs unsalted butter, crushed garlic clove and thyme sprigs to the pan during the last minute. Tilt the pan and spoon the melted butter over the steaks continuously to baste and develop flavor.

Using an instant-read thermometer, remove the steaks at 125°F (52°C) for medium-rare; keep in mind carryover will raise temp ~5°F. Transfer steaks to a cutting board or plate and top each with a round (about 1.5 tbs) of prepared steak butter. Tent loosely with foil and let rest for 5–7 minutes to allow juices to redistribute and butter to melt over the meat.

In a small bowl or jar whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp honey, 1/4 tsp salt and 1/4 tsp pepper until emulsified.

Combine 4 cups mixed baby lettuces, halved cherry tomatoes, sliced cucumber and thinly sliced red onion in a bowl. Toss lightly with the dressing just before plating. Scatter croutons and cheese if using. Adjust seasoning to taste.

Heat today's prepared soup until hot according to its recipe or package instructions (generally simmer for 5–10 minutes). Ladle 1 cup per serving into warmed soup bowls or cups. Keep covered and warm until plating.

Place one or two slices of garlic toast on each plate. Set the rested filet mignon on top of the toast so the steak juices soak slightly into the bread. Spoon a little of the pan juices over the steak if desired.

Add a generous spoonful of petite bistro salad to the side of the plate. Garnish salad with microgreens or a sprinkle of herbs and a pinch of coarse sea salt if desired.

Place the warmed cup of soup alongside or serve as a starter. Finish the steak with an additional small pat of steak butter if needed so it melts over the top at service.

Serve immediately while steak is warm and butter is melting. Estimated assembly: place steaks + toast, salad, and soup promptly to maintain temperature balance.