Rare Velvet Recipe

Prepare the filets

Pat the two 8oz filets dry with paper towels. Using a small sharp knife, cut a horizontal pocket into the side of each filet about two-thirds of the way through, creating a cavity for the Brie but leaving a solid outer wall (do not cut all the way through). Season the outside and inside of each pocket generously with kosher salt and freshly ground black pepper (about 1 tsp salt total per steak divided between outside and inside).

Stuff with Brie and wrap

Divide the Brie into two equal portions (2 oz each) and insert into each pocket, pressing gently so the cheese is snug. Wrap each stuffed filet with two slices of bacon, overlapping slightly so the bacon fully covers the stuffed area. If needed, secure bacon with 2 pieces of kitchen twine or 2 toothpicks per steak, tying or inserting across the top to hold bacon in place.

Sear and roast

Preheat oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat and add 2 tbs olive oil and 1 tbs butter. When butter foams, place filets seam-side down (bacon seam) and sear 2 minutes until bacon and exterior have good color. Flip and sear the other side 90–120 seconds. Spoon pan juices over tops. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 120–125°F for rare (about 6–8 minutes, depending on thickness). Remove skillet from oven and transfer steaks to a resting plate loosely tented with foil for 6–8 minutes; reserve pan juices for the sauce if desired.

Finish

After resting, remove any twine or toothpicks. Add 1 tbs cold unsalted butter to the reserved pan juices, swirl to melt and spoon over the steaks for extra gloss just before plating.

While steaks come to room temperature, place peeled and chopped Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to simmer and cook until fork-tender, about 12–15 minutes. Drain well and return to the hot pot off the heat for 1 minute to dry.

Warm the milk and cream together (microwave or small saucepan) and add the 2 tbs butter to melt. Mash potatoes with a potato masher or ricer until mostly smooth. Gradually add the warm milk/cream mixture and mash to reach a creamy but slightly fluffy texture. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, taste and adjust. Keep warm until plating.

Preheat oven (if not already) to 400°F (200°C) or use a hot skillet. Toss trimmed asparagus spears with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. If roasting, arrange in a single layer on a sheet pan and roast 8–10 minutes until tender-crisp and bright green. If pan-searing, heat a skillet over medium-high heat, add a little oil, and cook asparagus 5–7 minutes turning occasionally until tender-crisp. Keep warm for plating.

In a small saucepan over medium heat, add 1 tbs butter and the minced shallot. Sauté 1–2 minutes until soft and translucent but not browned.

Add the red wine and red wine vinegar to deglaze the pan, scraping up any browned bits. Reduce by about half (2–3 minutes).

Add beef demi-glace and raspberries. Simmer gently, mashing the raspberries with the back of a spoon, until the sauce reduces and thickens slightly to a glossy consistency, about 6–8 minutes. Taste and season with 1/4 tsp salt and 1/4 tsp pepper.

Strain the sauce through a fine-mesh sieve into a clean saucepan or bowl, pressing solids to extract flavor. Return to low heat and whisk in 1 tbs cold butter to mount the sauce for shine and a touch of richness. Keep warm until serving.