Hand – Cut Filet Recipe

Bring to temperature and season

Remove filets from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towel. Generously season all sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper; press to adhere.

Sear and roast

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet over medium-high heat until very hot. Add 2 tbs neutral oil and swirl. Sear filets 2–3 minutes per side until a deep brown crust forms, also sear edges briefly. Transfer skillet to oven and roast for 5–8 minutes for medium-rare (internal temp 125–130°F / 52–54°C), less for rare, more for medium. Remove from oven and tent loosely with foil to rest 8–10 minutes (carryover will reach desired temp).

Finish with lemongrass butter

When resting, top each filet with 1 tbs lemongrass butter (see Lemongrass Butter section) to melt over the meat.

Season final

After resting, sprinkle a pinch of flaky sea salt over each filet and a crack of black pepper. Reserve pan drippings for sauce.

Preheat oven to 425°F (220°C). Toss halved fingerlings with 2 tbs duck fat, smashed garlic cloves, chopped rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper in a mixing bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 20–25 minutes until edges are golden and interiors are tender, turning once halfway if needed. Discard garlic cloves before serving or leave for presentation per preference.

Keep warm in low oven (200°F / 95°C) until ready to plate.

Bring a large skillet to medium heat. Add 1 tbs unsalted butter and 1 tsp olive oil. When butter foams, add trimmed asparagus in a single layer. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook, stirring or shaking pan occasionally, until asparagus is bright green and just tender, 4–6 minutes depending on thickness.

Add 1 minced garlic clove during the last 45 seconds; toss to coat without burning. Remove from heat and finish with zest from half a lemon. Keep warm for plating.

Finely mince the white part of 1 lemongrass stalk (discard fibrous outer layers) until you have about 1 tsp minced lemongrass. In a small bowl, combine 6 tbs softened unsalted butter, minced lemongrass, 1 tsp lemon zest, 1/4 tsp fine sea salt, and 1/8 tsp white pepper. Mix thoroughly until homogenous.

Shape butter into a log on plastic wrap or parchment, roll tight, and chill until firm (at least 20 minutes). For service, portion 1 tbs per filet and allow to soften slightly so it melts over the warm steak.

Preheat oven to 350°F (175°C). In a small bowl, whisk 1 tsp wasabi paste with 1/2 tsp honey, 1/2 tsp soy sauce and 1/2 tsp neutral oil until smooth.

Toss 1/2 cup raw almonds with the wasabi mixture and 1/8 tsp kosher salt until evenly coated. Spread on a small baking sheet and roast 8–10 minutes, stirring once, until fragrant and lightly toasted. Allow to cool; almonds will crisp as they cool. Reserve for scattering on plate or serving alongside.

Using the skillet with reserved pan drippings from the beef (remove excess fat if more than 2 tbs), place over medium heat. Add 1 tbs unsalted butter and melt. Add the finely minced shallot and cook 1–2 minutes until softened and translucent.

Add 1 tsp cracked black peppercorns and carefully deglaze with 2 tbs cognac/brandy: tilt pan away and ignite cognac if desired to flambé, allowing flames to subside, or simmer 30 seconds to burn off alcohol.

Add 1/2 cup beef stock and reduce by about half, 3–5 minutes. Whisk in 2 tbs heavy cream and 1 tsp Dijon mustard; simmer 1–2 minutes until sauce thickens slightly. Taste and adjust seasoning with 1/4 tsp salt if needed. Strain sauce through a fine mesh if a velvety texture is preferred, then keep warm.

Plate each rested filet alongside a portion of duck-fat fingerling potatoes and a bundle of garlic asparagus. Spoon 2–3 tbs warm cognac peppercorn sauce over or beside the steak.

Garnish potatoes and steak with a scattering of crushed wasabi almonds (about 1 tbsp per plate) and 1 tsp microgreens or chopped chives. Finish steaks with a pinch of flaky sea salt.

Serve immediately while steak and sides are hot.