8 Oz Filet Recipe

Prepare potatoes

Grate peeled russets into a bowl. Place grated potato in a clean kitchen towel and squeeze firmly to remove as much moisture as possible (this prevents soggy cakes).

Combine the squeezed potatoes with grated smoked gouda, flour, beaten egg, sliced green onions, 3/4 tsp salt and 1/4 tsp black pepper in a bowl. Mix until evenly distributed.

Form mixture into two 3/4-inch-thick patties (one for plating under the steak and one optional). Press edges to compact; keep in fridge 10–15 minutes to firm up if time allows.

Heat a large nonstick or cast-iron skillet over medium-high. Add 1 tbsp neutral oil and 1 tbsp butter. When foaming subsides, add potato cakes. Cook 4–5 minutes per side until golden brown and crisp and cheese is melted. Drain on paper towels and keep warm in a low oven (200°F / 95°C).

Heat 1 tsp olive oil in a small saucepan over medium heat. Add minced shallot and sauté until translucent, about 2–3 minutes.

Stir in 1 tsp tomato paste and cook 30 seconds to bloom the paste.

Pour in 1 cup cabernet sauvignon and bring to a simmer. Reduce by about half (6–8 minutes) until slightly syrupy.

Add 1 cup beef stock, thyme sprig and bay leaf. Simmer gently until sauce is reduced to about 1 cup and slightly coats the back of a spoon, 10–12 minutes. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper.

Remove thyme and bay leaf. Off heat, whisk in 2 tbsp cold cubed butter one piece at a time to emulsify and give gloss to the jus. Keep warm. If a smoother sauce is desired, strain through a fine-mesh sieve before serving.

Preheat a large sauté pan over medium-high heat. Add 1 tbsp olive oil and swirl to coat. Add thinly sliced garlic and 1/2 tsp red chili flakes; sauté 30 seconds until fragrant but not browned.

Add the baby spinach in batches, tossing continuously so leaves wilt evenly. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook until all spinach is wilted, about 2–3 minutes total.

Finish with 1/2 tsp lemon juice if using for brightness. Keep warm until plating.

Pat the filet dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; press seasoning into the meat.

Heat a heavy skillet (preferably cast-iron) over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat. Place the filet in the pan and sear without moving for 2.5–3 minutes until a deep brown crust forms.

Flip the steak and add 1 tbsp butter, crushed garlic clove and 2 thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak (baste) for 1.5–2 minutes while continuing to cook to desired doneness (for medium-rare aim for an internal temperature of 125–128°F / 52–53°C).

If the steak is not yet at target temperature after searing, transfer the skillet to a preheated 375°F (190°C) oven for 3–6 minutes, checking temperature with a probe thermometer. Remove when 5°F below target as it will rest.

Transfer the filet to a cutting board and tent loosely with foil. Rest 6–8 minutes so juices redistribute.

Slice the filet if desired, or leave whole. Spoon a small amount of warm cabernet jus over the steak and arrange the gouda potato cake and chili seared spinach beside it. Serve extra jus on the side.