Filet Mignon Recipe

Prepare and wrap

Pat the 7 oz filet dry with paper towels. Season all over with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lay 2 slices of bacon slightly overlapping and wrap around the circumference of the filet, securing the ends tucked under. Let sit at room temperature for 20–30 minutes while you prepare other components.

Sear and roast

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs neutral oil and swirl. Sear the bacon-wrapped filet 2–3 minutes per side, rotating to get a deep brown crust on all sides, including edges. Add 1 tbs unsalted butter, 2 thyme sprigs, and 1 smashed garlic clove to the pan. Spoon the melted butter and aromatics over the steak for 30 seconds.

Finish in oven

Transfer the skillet to the preheated oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 6–8 minutes (times vary with thickness). Remove from oven and transfer steak to a plate. Tent loosely with foil and let rest for 6–8 minutes; carryover will bring it to about 130–135°F (medium-rare to medium). If using optional finishing butter, place 1 tbs on top while resting.

Bake potatoes

Increase oven (if needed) to 425°F (218°C) while steak rests or start earlier. Scrub the 2 russet potatoes, pat dry, pierce a few times with a fork, brush with 1 tsp olive oil and a pinch of salt. Place on a baking sheet and bake until tender when pierced, about 45–60 minutes depending on size. Alternatively, microwave 8–10 minutes then finish in oven for 15–20 minutes.

Scoop and prepare filling

When potatoes are cool enough to handle, cut each in half lengthwise. Scoop the flesh into a bowl, leaving a thin shell (reserve shells). Mash the potato flesh with 2 tbs unsalted butter, 2 tbs cream cheese, 3 tbs sour cream, 2 tbs whole milk, 1/2 cup grated sharp cheddar, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tbs chopped chives until smooth and creamy.

Refill and brown

Spoon or pipe the mashed filling back into the potato shells, mounding slightly. Place filled potatoes on a baking sheet and bake at 425°F (218°C) for 12–15 minutes until heated through and tops are lightly browned. If desired, broil for 1–2 minutes to get a deeper crust. Garnish with additional chives before serving.

Prepare vegetables

Trim and, if necessary, peel the vegetables so they are uniform in size for even cooking. Pat dry.

Cook

Heat a large skillet over medium-high heat. Add 1 tbs unsalted butter and 1 tsp olive oil. Add the prepared seasonal vegetables (about 10 oz). Sauté, tossing frequently, until bright, tender-crisp, and lightly browned — about 4–6 minutes for asparagus or broccolini, 6–8 minutes for baby carrots (adjust to vegetable). Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper during cooking.

Finish

Remove from heat and squeeze the juice of 1/2 lemon over the vegetables. Toss with a small pat of butter to glaze and adjust seasoning to taste. Keep warm until plating.

Slice the rested bacon-wrapped filet if desired or serve whole. Place a twice-baked potato half (or whole if preferred) and a portion of seasonal vegetables on each plate. Spoon any pan juices or reserved butter over the steak, sprinkle chopped parsley if using, and serve immediately.