Filet Of Tenderloin Recipe

Bring to temperature

Remove the 8 oz filet from the refrigerator and let sit at room temperature for 30–45 minutes before cooking. Pat the steak dry with paper towels.

Season

Season both sides of the filet evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning gently into the meat.

Preheat grill or cast-iron pan

Preheat a gas or charcoal grill to high (about 500°F/260°C) or heat a cast-iron skillet over high heat until smoking lightly. Brush the steak lightly with 1 tbs neutral oil to promote a good sear.

Char-grill

Place the filet on the hottest part of the grill or in the hot skillet. Sear for 2.5–3 minutes per side to develop a deep brown crust. For a cross-hatch char on a grill, rotate 45° after ~1.5 minutes on each side. Reduce heat or move to indirect heat and continue cooking until internal temperature reaches desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium (use an instant-read thermometer inserted into the side of the steak). Total cook time will be about 6–10 minutes depending on thickness and heat.

Finish with butter and rest

During the last 30–60 seconds of cooking, add 1 tbs unsalted butter to the skillet or brush melted butter on the top of the steak. Remove the filet to a cutting board, tent loosely with foil, and rest for 5–7 minutes before serving to allow juices to redistribute.

Clarify and melt butter

Gently melt 4 tbs unsalted butter in a small saucepan over low heat until fully melted. Optionally spoon off any white milk solids for a clearer butter. Keep warm but not hot (around 120–140°F).

Make vinegar reduction

In a small saucepan combine 1 tbsp white wine vinegar, 1 tbsp dry white wine, and 1 tbsp minced shallot. Bring to a simmer and reduce until mostly evaporated (about 2–3 minutes). Remove from heat and stir in 1 tbsp chopped fresh tarragon. Let cool slightly.

Emulsify

Whisk 1 egg yolk with 1 tsp cold water in a heatproof bowl. Place the bowl over (not in) a pot of barely simmering water (double-boiler) and whisk constantly until the yolk is warm and slightly thickened (do not scramble), about 1–2 minutes.

Incorporate butter

Slowly drizzle the warm clarified butter into the egg yolk while whisking constantly to form a smooth emulsion. Start dropwise, then in a thin steady stream as the sauce thickens. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen.

Finish béarnaise

Whisk the vinegar-shallot-tarragon reduction into the butter-emulsified sauce. Season with 1 tsp salt and 1/4 tsp freshly ground white or black pepper. Keep warm (not hot) until serving. For a compound butter variation, cool the béarnaise slightly and stir it into softened butter, then chill briefly and spoon a pat on the steak when serving.

Cook potatoes and garlic

Place 1 lb peeled and cubed russet potatoes and 2 peeled garlic cloves in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes and garlic well. Return to the pot off heat and mash with a potato masher or ricer.

Finish

Stir in 2 tbs unsalted butter and 1/4 cup warmed milk or half-and-half until smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm until serving.

Assemble salad

In a large bowl combine 3 cups mixed salad greens, 6 halved cherry tomatoes, and 1/4 sliced cucumber.

Dress and season

Drizzle 2 tbs red wine vinaigrette over the greens and toss gently to coat. Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper to taste. Serve immediately.

Slice the rested filet (optional) into 1-inch medallions or serve whole. Spoon 2–3 tbs warm béarnaise butter over the top of the steak or place a pat of béarnaise compound butter on the steak so it melts over the meat. Plate with a serving of garlic mashed potatoes and the side salad. Serve immediately.