10 Filet Recipe

Prep and cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Infuse milk and garlic

While the potatoes cook, combine whole milk, heavy cream, 4 tablespoons butter and 8 peeled garlic cloves in a small saucepan. Warm gently over low heat until steaming (do not boil) for 8–10 minutes so garlic softens and infuses. Remove from heat and let sit 5 minutes, then remove and discard garlic cloves or mash them into the milk for more garlic flavor.

Mash and finish

Drain potatoes thoroughly and return to the pot set over low heat for 1 minute to dry. Mash potatoes until smooth using a ricer or masher. Gradually stir in warm milk/cream mixture, remaining 4 tablespoons butter, and cream cheese (if using) until silky. Season with 2 teaspoons salt and 1 teaspoon pepper. Keep warm and stir occasionally. Garnish with chopped chives before serving.

Roast marrow bones

Preheat oven to 450°F (230°C). Arrange split marrow bones cut-side up on a rimmed baking sheet, season lightly with salt and roast until marrow is soft and slightly bubbling, about 12–15 minutes. Reserve marrow: use a small spoon to scoop marrow into a bowl, set aside. Reserve bones for stock or discard.

Reduce wine with aromatics

In a heavy saucepan, melt 2 tablespoons butter over medium heat. Add minced shallots and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds. Pour in 4 cups dry red wine, add thyme sprigs and bay leaves, and simmer briskly until the wine is reduced to about 1/2 cup (concentrated), roughly 25–35 minutes.

Build the sauce

Add tomato paste and stir, then add 6 cups beef demi-glace. Simmer gently until the sauce is slightly thickened and coats the back of a spoon, about 10–15 minutes. Skim any excess fat. Remove thyme and bay leaves. Whisk in roasted bone marrow and 2 tablespoons butter to emulsify and give a glossy finish. Stir in chopped parsley, season with 1 teaspoon salt and 1 teaspoon pepper. Keep warm; if needed, strain for a smoother sauce before serving.

Blanch and shock beans

Bring a large pot of salted water to a rolling boil. Add haricot verts and cook until tender-crisp, 2–3 minutes depending on thickness. Immediately transfer to an ice bath to stop cooking and preserve bright color, about 2 minutes. Drain and pat dry.

Finish with butter and almonds

In a large sauté pan over medium heat, melt 6 tablespoons butter until foaming. Add drained haricot verts and toss until heated through, 1–2 minutes. Stir in toasted sliced almonds, lemon zest, 2 teaspoons salt and 1 teaspoon pepper. Toss to combine and keep warm.

Season and sear filets

Bring filets to room temperature 30–45 minutes before cooking. Pat dry and season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper per steak. Heat a heavy cast-iron skillet or griddle over high heat until smoking. Add 1 teaspoon neutral oil per steak. Sear filets 2–3 minutes per side to develop a deep brown crust.

Baste and finish in oven

Reduce heat to medium-high. Add 2 teaspoons butter, 1 crushed garlic clove and 1 thyme sprig per steak to the pan. Tilt the pan and spoon melted butter over steaks (baste) for 1 minute. Transfer skillet to a 400°F (200°C) oven to finish to desired doneness: 5–7 minutes for medium-rare (internal 125–130°F / 52–54°C). Rest steaks 5–8 minutes tented loosely with foil; reserve pan juices.

Plate

Divide garlic mashed potatoes among 10 plates (about 3/4 cup each). Place a rested filet on each mound. Spoon 2–3 tablespoons Bone Marrow Bordelaise over each steak and a little around the plate. Arrange a portion of haricot verts (about 4–5 oz) alongside. Finish steaks with a light sprinkle of flaky sea salt and garnish with microgreens or parsley sprig.