Petite Filet & Frites Recipe

Prep and soak

Cut the peeled russet potato into 1/4-inch thick matchstick fries. Place cut potatoes into a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat oil in a deep fryer or heavy-bottomed pot to 300°F (150°C). Add 1 tsp fine sea salt to the oil or blanching water as noted. Working in batches, fry the dried fries for 3–4 minutes until soft but not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Second fry (finish)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a wire rack, immediately season with 1/2 tsp fine sea salt, and keep warm in a low oven (200°F / 95°C) while cooking steak and asparagus.

Bring to room temperature & season

Remove the 4 oz petite filet from refrigerator 30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Season all sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Preheat grill

Preheat a grill or grill pan to high heat (around 500°F / 260°C). Lightly oil the grill grates or brush the filet with 1 tbs neutral oil just before placing it on the heat to prevent sticking.

Grill and baste

Place the filet on the hot grill. For a 4 oz, approximately 1- to 1-1/4-inch thick filet: grill 2.5–3 minutes per side for medium-rare (internal temp 125–130°F), or adjust time for desired doneness. During the last minute of cooking, melt 2 tbs butter in a small saucepan with the smashed garlic cloves and thyme to create a garlic baste. Spoon the melted garlic-thyme butter over the filet repeatedly while it finishes cooking to build flavor and gloss.

Rest

Transfer the grilled filet to a cutting board or warm plate and let rest 5 minutes to allow juices to redistribute. If desired, spoon any remaining garlic butter from the pan over the rested steak.

Prepare

While the steak rests (or during the last few minutes of grilling), toss trimmed asparagus spears with 1 tsp olive oil, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper to coat evenly.

Grill or roast

Place asparagus on the hot grill alongside the steak or on a grill pan and cook 2–4 minutes, turning occasionally, until bright green with light char and tender-crisp. Alternatively, roast at 425°F (220°C) for 8–10 minutes. Remove from heat and transfer to the plate with the filet.

Arrange the rested petite filet on the plate with a portion of hot frites and the grilled asparagus. Spoon any reserved garlic-thyme butter over the steak. Garnish fries with a light sprinkle of chopped parsley and serve lemon wedges on the side for squeezing over asparagus or steak as desired.