Filet Mignon Recipe
Crispy melted cheese, filet mignon, avocado, pistachio serrano salsa
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Ingredients
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Steak
Crispy Melted Cheese Topping
Avocado
Pistachio Serrano Salsa
Finishing & Garnish
Method
Steak
- 1
Bring steaks to room temperature
Remove the filets from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels.
- 2
Season
Season both sides generously with kosher salt (about 3/4 tsp per side for each steak) and freshly ground black pepper.
- 3
Preheat pan and sear
Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place steaks in the pan and sear without moving for 2–3 minutes until a deep brown crust forms.
- 4
Flip and baste
Flip steaks and add 2 tablespoons butter, crushed garlic, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks continuously for 1.5–3 minutes, until internal temperature reaches desired doneness (120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium). Use an instant-read thermometer for accuracy.
- 5
Rest
Transfer steaks to a cutting board and tent loosely with foil. Rest 6–8 minutes so juices redistribute while you make the toppings.
Crispy Melted Cheese Topping
- 6
Form cheese rounds
Combine the grated cheddar and parmesan in a small bowl and mix. Heat a clean nonstick skillet over medium heat and brush with 1 tsp neutral oil or clarified butter. Spoon about 1.5 ounces of the cheese mixture into small mounds in the pan and gently flatten into 3–3.5 inch rounds.
- 7
Avocado
- 8
Prepare avocado
Halve and pit the avocado, then scoop flesh into a small bowl. Lightly mash with a fork leaving some small chunks for texture. Stir in 1 tablespoon fresh lime juice and season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Keep covered to avoid browning until plating.
Pistachio Serrano Salsa
- 9
Pulse ingredients
In a food processor combine pistachios, stemmed Serrano chilies (use 1–2 depending on heat preference), cilantro, chopped red onion, 1 tablespoon lime juice, 2 tablespoons olive oil, 1/2 teaspoon honey, and 1/2 teaspoon kosher salt. Pulse 6–8 times until coarsely chopped and a chunky, saucy consistency is reached. If the mixture seems dry, add up to 1 teaspoon water and pulse once more.
- 10
Taste and adjust
Taste the salsa and adjust seasoning: more lime for brightness, salt for seasoning, or honey for balance. Transfer to a small bowl and set aside.
Finish & Plate
- 11
Assemble steaks
Place each rested filet on a warm plate. Spoon a generous tablespoon of mashed avocado to one side of each steak.
- 12
- 13
Garnish and serve
Scatter microgreens or a few cilantro leaves around the plate. Finish with a light sprinkle of flaky sea salt and a crack of black pepper. Serve immediately.
