Filet Mignon Recipe

Prepare steaks

Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Season both sides liberally with kosher salt and freshly ground black pepper (about 1 tsp pepper total).

Wrap each filet with two half-slices of bacon (or two slices total) so bacon overlaps slightly; secure with 2 toothpicks if needed. Brush lightly with 1 tbs olive oil to help sear.

Sear and roast

Preheat oven to 400°F (205°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add remaining 1 tbs olive oil. Place bacon-wrapped filets seam-side down and sear 2 minutes without moving, then rotate to sear all sides until browned, about 1–2 minutes per side (total sear time 6–8 minutes). Add 2 tbs butter, thyme sprigs and smashed garlic to the pan. Spoon melted butter and aromatics over the steaks for 30 seconds.

Transfer skillet to the preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare or 130–135°F (54–57°C) for medium, about 6–8 minutes depending on thickness. Use a probe thermometer for accuracy.

Remove steaks from oven and transfer to a cutting board. Tent loosely with foil and rest for 5–7 minutes (carryover cooking will raise temp a few degrees). Discard thyme sprigs and garlic.

Bake potatoes

Preheat oven to 400°F (205°C) if not already. Scrub potatoes and pierce a few times with a fork. Rub with a little oil and sprinkle with salt. Place directly on oven rack and bake until tender when pierced, 45–60 minutes (or use microwave for 8–12 minutes then finish in oven for 20 minutes).

When potatoes are cool enough to handle, cut each potato lengthwise and scoop out the flesh into a bowl, leaving a thin shell (reserve shells).

To the bowl of potato flesh add 3 tbs butter, 1/4 cup whole milk, 2 tbs sour cream, 1/2 cup grated cheddar, 1 tsp salt and 1/2 tsp black pepper. Mash until smooth and creamy. Stir in 1 tbs chopped chives, reserving 1 tsp for garnish.

Spoon or pipe the filling back into the potato shells, mounding slightly. Sprinkle additional cheddar on top if desired. Return to 400°F oven and bake until tops are golden and heated through, about 12–15 minutes. For a browned top, broil 1–2 minutes, watching closely.

While steaks sear and potatoes bake, trim and prepare vegetables (peel baby carrots, trim broccolini/asparagus). Toss vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Heat a large skillet over medium-high heat. Add vegetables in a single layer and sauté, stirring occasionally, until tender-crisp and lightly caramelized, 6–8 minutes (time depends on vegetable). For thicker vegetables add 2–3 tbs water and cover briefly to steam then uncover to evaporate excess moisture.

Finish with a squeeze of lemon (from half a lemon) if using and a pinch of chopped parsley. Keep warm until plating.

While steaks rest, make sauce: pour off most of the bacon fat from the skillet leaving about 1 tbs along with browned bits. Place pan over medium heat and add minced shallot. Sauté 1 minute until translucent.

Deglaze with 1/4 cup red wine, scraping up browned bits. Reduce by half, then add 1/4 cup beef stock and reduce until slightly thickened, about 3–4 minutes.

Turn off heat and whisk in 1 tbs cold cubed butter a piece at a time to emulsify and glossy the sauce. Taste and season with salt and pepper if needed. Strain if desired.

Slice the rested filet in half or leave whole. Place twice-baked potato and seasonal vegetables on the plate. Set the bacon-wrapped filet beside them. Spoon finishing sauce over the steak or serve on the side.

Garnish with chopped parsley and the reserved chives. Serve immediately.