Filet Mignon Recipe

Bring meat to temperature & season

Remove the 7 oz filet mignon from the refrigerator 30–45 minutes before cooking to allow it to come closer to room temperature. Pat dry with paper towels. Season all over with 1 1/4 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Wrap with bacon

Wrap the filet with 2 slices of streaky bacon, overlapping slightly and securing the ends underside with a toothpick if necessary so the bacon stays in place during searing and roasting.

Sear the filet

Preheat oven to 400°F (205°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs neutral oil. When the oil is shimmering, add the bacon-wrapped filet and sear 1.5–2 minutes per side until a deep golden-brown crust forms (sear all sides including the bacon ends).

Finish in oven with butter baste

Add 1 tbs unsalted butter, 2 thyme sprigs and 1 smashed garlic clove to the skillet. Spoon the melted butter over the filet for 30 seconds, then transfer the skillet to the preheated oven. Roast until the internal temperature reaches 125–127°F (52–53°C) for medium-rare, about 6–8 minutes depending on thickness. For medium, roast to 135°F (57°C). Remove skillet from oven and transfer filet to a plate; tent loosely with foil and rest 5–7 minutes (carryover will raise temperature ~3–5°F). Discard thyme and garlic.

Optional finish

If desired, top the rested filet with 1 tsp compound or herb butter to melt before serving.

Bake the potato

Preheat oven (or use same 400°F if timing with steak) to 400°F (205°C). Scrub the russet potato and pat dry. Rub skin with 1/2 tsp olive oil and prick a few times with a fork. Place directly on oven rack or on a baking sheet and bake until tender when pierced, about 50–60 minutes depending on size.

Scoop and prepare filling

When potato is cool enough to handle (10 minutes), slice the potato lengthwise and carefully scoop out the flesh into a bowl, leaving a 1/4" shell. Add 2 tbs softened butter, 3 tbs whole milk, 2 tbs sour cream, 1/4 cup grated cheddar, 1 tbs grated Parmesan, 1 tbsp chopped chives, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mash until smooth and creamy; adjust seasoning to taste.

Refill and brown

Pile the potato mixture back into the skins, mounding slightly. Place on a baking sheet and return to the 400°F oven for 12–15 minutes until heated through and lightly golden on top. For a crispier top, finish under the broiler 1–2 minutes, watching closely to avoid burning.

Prepare vegetables

While the steak rests and potato finishes, trim and clean 1 cup seasonal vegetables (asparagus trimmed to even lengths, carrots peeled and halved lengthwise, or broccolini trimmed).

Roast or sauté

Option A — Roast: Toss vegetables with 1 tbs olive oil, 1/4 tsp kosher salt and 1/4 tsp black pepper. Spread on a baking sheet and roast in the 400°F oven for 8–12 minutes until tender-crisp and slightly caramelized. Option B — Sauté: Heat a skillet over medium-high heat, add 1 tbs olive oil, add vegetables and cook 4–6 minutes, stirring frequently, until tender-crisp. Finish with 1 tsp unsalted butter, swirling to glaze and season to taste.

Place the rested bacon-wrapped filet mignon in the center of the plate. Arrange the twice-baked potato to one side and the seasonal vegetables to the other. Spoon any resting juices or a small knob of compound butter over the steak. Serve immediately.