Filet Tips Recipe

Season and rest

Pat the filet tips dry with paper towel. Season evenly with kosher salt and freshly ground black pepper. Let rest at room temperature for 10–15 minutes while preparing other components so they cook more evenly.

Sear the filet tips

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams and oil is shimmering, add the filet tips in a single layer without crowding (work in two batches if necessary). Sear undisturbed for 1.5–2 minutes to develop a deep brown crust, then flip and sear the other side 1–2 minutes for medium-rare (adjust time ±1 minute for desired doneness). Remove seared filet tips to a warm plate and tent lightly with foil to rest while finishing sauces and gnocchi.

Cook gnocchi

Bring a large pot of salted water to a gentle boil (use the 1 tablespoon salt). Add gnocchi and cook until they float, about 2–3 minutes for store-bought; once floating, cook 30–45 seconds more to ensure heated through. Use a slotted spoon to transfer gnocchi to a bowl and reserve 1/3 cup of the cooking water.

Finish gnocchi

In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add drained gnocchi and sauté gently 1–2 minutes until edges are lightly golden and pillowy. If the gnocchi seems dry, add 1–2 tablespoons reserved cooking water to loosen. Keep warm until plating.

Make a roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk constantly for 1–1.5 minutes until the raw flour taste cooks off and the mixture is pale golden (do not brown).

Create béchamel

Gradually whisk in 1 cup whole milk until smooth. Add 1 tablespoon heavy cream. Continue to cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 3–4 minutes. If sauce becomes too thick, whisk in up to 2 tablespoons reserved gnocchi cooking water or additional milk to reach a pourable but creamy consistency.

Finish cheese sauce

Remove the pan from heat and stir in 3 oz grated aged cheddar and 1 oz grated Parmesan a little at a time until fully melted and silky. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon freshly ground black pepper, 1/8 teaspoon freshly grated nutmeg (optional), and 1/2 teaspoon salt. Keep warm on very low heat, stirring occasionally to prevent skin forming.

Sauté shallot and reduce wine

In the skillet used for searing the beef (wipe out excess fat leaving browned fond), set over medium heat and add the finely minced shallot. Sauté 1–2 minutes until softened and translucent. Add 1/4 cup red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Finish demi-glace

Add 1/4 cup beef stock and 1 cup beef demi-glace along with the thyme sprigs and 1/4 teaspoon black pepper. Bring to a gentle simmer and reduce the sauce for 3–5 minutes until slightly thickened and glossy. Remove thyme sprigs, then whisk in 1 tablespoon cold unsalted butter off the heat to mount (gives shine and silkiness). Taste and adjust seasoning with salt or pepper if needed.

Gently rewarm rested filet tips in the skillet with the demi-glace for 30 seconds if desired — do not overcook. Spoon a generous portion of the artisanal cheese sauce on the center of each plate, arrange a nest of pillowy gnocchi on top of the sauce, and place the rested filet tips over the gnocchi.

Ladle warm demi-glace around and slightly over the beef (not so much that it dilutes the cheese sauce). Sprinkle chopped fresh parsley and a pinch of coarse sea salt over the dish to finish. Serve immediately.