8 Oz Filet Recipe

Prepare potatoes

Grate the peeled Yukon Gold potatoes. Place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible into a bowl (you should remove several tablespoons of liquid). Let the starch settle for 2 minutes, pour off excess water and return the potato solids to a bowl.

Mix batter

To the drained grated potato, add the grated smoked Gouda, egg, flour, sliced green onion, 3/4 tsp kosher salt and 1/4 tsp black pepper. Mix until combined. The mixture should hold together when pressed; if too loose, add 1 tsp more flour.

Shape and chill

Form the mixture into two 3/4-inch-thick patties (or one large if preferred). Place on a plate and chill in the refrigerator for 10 minutes to help them hold shape.

Fry potato cakes

Heat a skillet over medium heat and add 1 tbs neutral oil and 2 tbs butter. When foaming subsides and butter is sizzling, add the potato cakes. Cook without moving for 4–5 minutes until deeply golden and crisp; flip and cook another 3–4 minutes until golden and cooked through. Transfer to a paper towel-lined plate and keep warm in a low 200°F (95°C) oven while finishing steak and spinach.

Reduce wine

In a small saucepan over medium heat, add 1 cup Cabernet, and the minced shallot. Bring to a simmer and reduce by about half (to roughly 1/2 cup), skimming any foam, about 6–8 minutes.

Add stock and aromatics

Add 1 cup beef demi-glace (or reduced beef stock), thyme sprig and bay leaf. Simmer gently until sauce is glossy and slightly thickened, about 8–10 minutes, stirring occasionally.

Finish and strain

Remove thyme and bay leaf. Off the heat, whisk in 1 tablespoon cold unsalted butter to finish and create a silky texture. Season with 1/4 tsp salt and 1/8 tsp pepper to taste. If desired, strain the sauce through a fine-mesh sieve into a small warm bowl and hold warm until plating.

Sear shallot

Heat a large sauté pan over medium-high heat. Add 1 tbs olive oil and 1 tsp butter. When sizzling, add the minced shallot and sauté 30–45 seconds until fragrant and translucent (do not brown).

Wilt spinach

Add the 6 oz baby spinach to the pan in batches, tossing with tongs until wilted, about 1–2 minutes. Season with 1/4 tsp salt and finish with 1 tsp fresh lemon juice. Remove from heat and keep warm.

Bring to room temperature and season

Remove the 8 oz filet from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear filet

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Place the filet in the pan and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Add 1 tbs unsalted butter, smashed garlic clove and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak (baste) for 1–2 minutes while continuing to cook to desired doneness (aim for internal temperature 125–130°F for medium-rare).

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes so juices redistribute. Meanwhile, rewarm jus if necessary and finish plating.

Place the Gouda potato cake on the plate. Arrange a nest of seared spinach alongside the potato cake. Slice the rested filet in half or at an angle into two pieces and place on the plate leaning against the potato cake or spinach.

Spoon 2–3 tablespoons of warm Cabernet jus over the steak and a small drizzle around the plate. Finish the steak with a light sprinkle of flaky sea salt and garnish with microgreens or parsley if using.

Serve immediately.