Filet Mignon Recipe

Prepare and fry shallots

Peel and very thinly slice shallots into rings. Pat dry on paper towels to remove moisture. In a medium heavy-bottomed saucepan, heat neutral oil to 325°F (use a thermometer). Fry shallot slices in small batches, stirring gently, until golden brown and crisp, 2–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and immediately season with 1/2 tsp kosher salt. Reserve until plating.

Cook potatoes

Place cubed potatoes in a pot and cover with cold salted water. Bring to a simmer and cook until tender, about 12–15 minutes. Drain and set aside.

Char and roast cauliflower

While potatoes cook, preheat oven to 450°F (230°C). Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Spread on a rimmed sheet pan and roast until edges are deeply browned, 20–25 minutes, turning once halfway. The goal is caramelized/charred bits for flavor.

Blend purée

Transfer roasted cauliflower and drained potatoes to a food mill, ricer, or blender/immersion blender. Add 3 tablespoons butter, 3/4 cup warm whole milk and 1/4 cup heavy cream. Purée until velvety and smooth. If using a blender, work in batches and be cautious of hot liquid. Adjust texture with more milk if too thick. Stir in optional Parmesan. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Keep warm over very low heat, stirring occasionally.

Make chimichurri

In a food processor or by hand, finely chop parsley, cilantro, oregano, and garlic. Combine chopped herbs and garlic with 1 tablespoon red wine vinegar, 1 teaspoon lemon juice, 1/4 cup extra-virgin olive oil, 1/4 tsp crushed red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust salt or acid. Let sit at room temperature for at least 15 minutes to allow flavors to meld.

Bring steaks to room temperature and season

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides with 2 tsp kosher salt divided evenly, then press coarsely cracked black peppercorns into both sides of each steak to form a pepper crust.

Sear and roast

Preheat oven to 400°F (200°C). Heat a heavy oven-safe skillet (cast iron preferred) over high heat until smoking. Add 2 tablespoons neutral oil. Sear steaks, 2–3 minutes per side, until a deep brown crust forms. Reduce heat to medium, add 2 tablespoons unsalted butter, 4 smashed garlic cloves and thyme sprigs. Tilt pan and spoon melted butter over steaks (basting) for 30–60 seconds. Transfer skillet to preheated oven and roast to desired doneness: about 5–7 minutes for medium-rare (internal temp 125–130°F), longer for higher temperature. Remove skillet from oven and transfer steaks to a cutting board; tent loosely with foil and rest for 8–10 minutes. Reserve pan juices.

Finish with butter

While resting, spoon any flavored butter/pan juices over steaks to gloss and carry flavor into the meat.

Spoon a generous portion of warm charred cauliflower-potato purée onto each plate, creating a shallow well. Place a rested filet mignon on top or slightly to the side of the purée. Spoon 1–2 tablespoons chimichurri over one side of each steak, leaving some bright green visible. Scatter a small handful of crispy shallot rings over the purée and steak for crunch. Drizzle 1/2 tablespoon reserved pan juices around the plate for additional gloss. Garnish with microgreens or chopped chives. Serve immediately.