Filet Mignon (gf) Recipe
6 oz. cut of seared and butter-braised tenderloin cooked to your liking and served with garlic mashed potatoes, grilled broccolini, and chimichurri sauce.
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Ingredients
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Filet Mignon
Garlic Mashed Potatoes (GF)
Grilled Broccolini (GF)
Chimichurri Sauce (GF)
Method
Filet Mignon
- 1
Bring steaks to temp
Remove steaks from refrigerator 30–45 minutes before cooking to reach near room temperature; pat dry with paper towels.
- 2
Season
Generously season both sides of each filet with kosher salt and freshly ground black pepper, pressing gently to adhere.
- 3
Preheat pan
Preheat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.
- 4
Sear
Place filets in the hot pan, leaving space between them. Sear without moving 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2.5–3 minutes.
- 5
Butter-baste
Reduce heat to medium. Add 3 tbs unsalted butter, smashed garlic cloves, and thyme to the pan. As the butter melts, tilt the pan slightly and spoon butter over the tops of the steaks continuously for 1.5–3 minutes while monitoring internal temperature.
- 6
Finish to desired doneness
Use an instant-read thermometer: 120–125°F for rare, 130–135°F medium-rare, 135–140°F medium. When steaks reach target temp (carryover will add a few degrees), remove to a plate and tent loosely with foil; rest 5–7 minutes.
- 7
Garlic Mashed Potatoes
- 8
Boil potatoes
Place peeled, cut potatoes and 3 whole garlic cloves in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a simmer over high heat, then reduce to medium and simmer until potatoes are fork-tender, 15–18 minutes.
- 9
- 10
Mash and season
Mash potatoes and garlic with a potato masher or ricer until smooth. Add 2 tbs unsalted butter and warmed 1/2 cup milk or half-and-half; mash or stir until creamy. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper; adjust to taste. Keep warm until serving.
Grilled Broccolini
- 11
Prep broccolini
Trim ends of broccolini stems if woody. Toss broccolini with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp pepper to coat.
- 12
Grill or pan-sear
Heat a grill pan or outdoor grill to medium-high. Place broccolini on the grill perpendicular to the grates or directly on a hot skillet. Cook 3–5 minutes, turning occasionally, until charred in spots and tender-crisp. If using a skillet, you can cover for 30–60 seconds to accelerate tenderness.
- 13
Chimichurri Sauce
- 14
- 15
Emulsify
Stir in red wine vinegar, 3 tbs extra-virgin olive oil, red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust salt, acidity, or oil. Let stand at room temperature at least 10 minutes for flavors to marry. Can be made up to 24 hours ahead and refrigerated (bring to room temp before serving).