Pan-seared Filet Recipe

Bring steaks to room temperature

Remove filets from refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels.

Season

Generously season both sides of each filet with kosher salt and freshly ground black pepper. Press the seasoning gently so it adheres.

Preheat pan

Heat a heavy cast-iron or stainless-steel skillet over medium-high heat until very hot, about 4–5 minutes. Add 2 tbs vegetable oil and swirl to coat the pan; oil should shimmer but not smoke heavily.

Sear filets

Place filets in the hot pan leaving space between them. Sear, undisturbed, 2.5–3 minutes per side for medium-rare (adjust time ±1 minute for thickness and doneness preference). Tilt the pan after flipping to pool oil on one side to assist with browning the second side.

Baste with garlic butter

Lower heat to medium. Add 6 tbs unsalted butter, smashed garlic cloves, and rosemary (and thyme if using) to the pan. As the butter melts and foams, use a spoon to continuously baste the steaks with the hot butter for 1.5–2 minutes, spooning the butter over the top and around the sides to build flavor and a glossy crust. For an internal temperature of 125–130°F for medium-rare, use an instant-read thermometer inserted into the side of the steak (remove steaks from pan a few degrees before target as carryover will raise temp).

Rest steaks

Transfer filets to a warm plate or cutting board and tent loosely with foil. Rest for 5–8 minutes so juices redistribute while you finish potatoes and ratatouille. Reserve butter/garlic in pan for spooning over when serving, if desired.

Boil potatoes

Place peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Warm milk and butter

While potatoes cook, warm 1 cup whole milk with 4 tbs butter, minced garlic, and the chopped rosemary in a small saucepan over low heat until butter melts and mixture is warm. Do not boil.

Drain and mash

Drain potatoes well and return to the warm pot off the heat for 1 minute to dry out excess moisture. Mash potatoes with a potato masher or ricer until mostly smooth.

Combine and season

Gradually add warmed milk-butter mixture to the mashed potatoes, stirring until you reach the desired creamy consistency. Season with an additional 1 tsp kosher salt (or to taste) and 1/2 tsp black pepper. Taste and adjust seasoning and rosemary level if needed. Keep warm until serving.

Prepare eggplant

If using fresh eggplant, sprinkle the cubed eggplant with a light pinch of salt and let sit in a colander for 15–20 minutes to draw out bitterness. Rinse and pat dry thoroughly with paper towels before cooking.

Sauté aromatics and vegetables

Heat 2 tbs extra-virgin olive oil in a medium skillet over medium heat. Add the thinly sliced onion and cook until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Add the eggplant and cook, stirring occasionally, until it begins to soften and brown, about 6–8 minutes.

Add remaining vegetables

Add diced red bell pepper and zucchini to the pan and continue to cook 4–6 minutes until vegetables are tender but still hold their shape.

Tomatoes and simmer

Stir in 14 oz tomatoes (crushed or diced) and 1 tbs tomato paste to deepen flavor. Add 1 tsp herbes de Provence, 1 tsp kosher salt, and 1/2 tsp black pepper. Reduce heat to low and simmer gently for 8–10 minutes to allow flavors to meld and sauce to thicken slightly.

Finish

Stir in chopped fresh basil (if using), taste and adjust seasoning. If ratatouille seems too acidic, add a small pinch of sugar or a drizzle of olive oil to balance. Keep warm until plating.