Prime Filet Mignon Recipe

Method

1. 1

   Prepare and season

   Pat dry the filet mignon; season all sides with kosher salt and freshly ground black pepper.

2. 2

   Sear the filet

   Heat a heavy skillet (cast-iron preferred) over high heat and add olive oil. Sear the steak 2-3 minutes per side until a deep crust forms; baste with melting butter and lightly swirl in minced garlic for aroma.

3. 3

   Rest the steak

   Transfer the steak to a plate and tent with foil; let rest 5-10 minutes to redistribute juices.

4. 4

   Make the red wine jus

   In the same skillet, add shallots and minced garlic; sauté until translucent. Deglaze with red wine and simmer until reduced by about half. Add beef stock and reduce again by half. Whisk in black truffle paste and butter; season with salt and pepper to taste.

5. 5

   Cook mushrooms

   In a separate skillet, heat olive oil. Add mushrooms and minced garlic; sauté briefly, then add a splash of stock and cover to braise until tender. Season with salt and pepper.

6. 6

   Prepare asparagus

   Toss asparagus with olive oil and a pinch of salt. Roast or grill at 425°F (220°C) until tender-crisp, about 8-12 minutes.

7. 7

   Crispy tortilla strips

   Cut corn tortillas into thin strips. Toss with neutral oil and salt; bake at 375°F (190°C) until crisp, about 8-10 minutes, turning halfway.

8. 8

   Plate and finish

   Slice avocado. Arrange asparagus, mushrooms, and avocado on plates. Place the filet mignon on top or beside. Spoon the black truffle red wine jus over. Crumble queso fresco over the plate; garnish with green onions and crispy tortilla strips.