Petite Filet & Vegetables Recipe

Prep potatoes

Peel the russet potato and cut into 1/4-inch thick sticks. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch.

Rinse and dry

After soaking, drain and rinse the fries under cold water until water runs clear. Spread on a clean kitchen towel or paper towels and dry thoroughly. For extra crispness, toss the dried fries with 1 tsp cornstarch to lightly coat.

First fry (blanch)

Heat neutral oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until just tender and pale (do not brown). Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for at least 10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels. Immediately season with 1 tsp sea salt and 1/4 tsp black pepper while hot.

Prep vegetables

Trim and cut the broccoli into small florets, halve large baby carrots lengthwise, remove strings from sugar snap peas if necessary, and julienne the red bell pepper.

Sauté

Heat 1 tbsp olive oil and 1 tbsp butter in a large sauté pan over medium-high heat until butter foams. Add carrots and sauté for 2 minutes, add broccoli and continue to cook 2 minutes, then add sugar snap peas and red pepper and sauté 1–2 more minutes until vegetables are crisp-tender.

Season and finish

Season vegetables with 1/2 tsp sea salt and 1/4 tsp black pepper. Remove pan from heat, stir in 1 tsp lemon juice and adjust seasoning to taste. Keep warm until serving.

Bring to room temperature & season

Remove the 4 oz filets from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt (about 1/2 tsp per side) and freshly ground black pepper.

Sear

Heat a heavy skillet (cast iron recommended) over high heat until smoking hot. Add 1 tbsp olive oil and swirl to coat. Place filets in pan and sear without moving for 2 minutes to develop a brown crust.

Flip and baste

Flip filets and add 2 tbsp unsalted butter, 2 smashed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan and spoon the melted butter, garlic and thyme over the filets (basting) continuously for 2–3 minutes, or until an instant-read thermometer reads 125°F (52°C) for medium-rare. Adjust time ±1–2 minutes for desired doneness.

Rest

Transfer filets to a warm plate, spoon a little of the pan butter over the top, and tent loosely with foil. Rest for 5 minutes to allow juices to redistribute.

Finish and serve

Slice a filet to check doneness if desired. Plate the rested filet with a portion of hand-cut fries and chef's mixed vegetables. Spoon any remaining butter from the pan over the filet just before serving.