Filet Mignon Gf Recipe

Preheat oven to 350°F (175°C). Butter a 9-inch round or 8x8-inch baking dish with 1 tablespoon unsalted butter and rub the minced garlic evenly over the bottom and sides; discard excess garlic pieces if desired.

Slice potatoes very thinly (1/16–1/8 inch) using a mandoline or sharp knife. Rinse slices briefly and pat dry to remove excess starch.

In a saucepan, combine heavy cream, milk, grated nutmeg, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Gently warm over medium-low heat until steam appears (do not boil).

Arrange a single overlapping layer of potato slices in the prepared dish. Sprinkle a light pinch of cheese over the layer. Repeat layering until all potatoes are used, finishing with a layer of potatoes and the remaining cheese on top.

Pour the warm cream mixture evenly over the potatoes so it comes through the layers. Press potatoes lightly to submerge them. Cover tightly with foil.

Bake covered for 45 minutes. Remove foil and bake 20–25 minutes more until top is golden and liquid is mostly absorbed and potatoes are tender when pierced with a knife. If top isn't browned to your liking, broil 2–3 minutes watching closely.

Let rest 10 minutes before serving to set.

In a large skillet over medium heat, cook diced bacon until crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, leaving bacon fat in pan. Reserve bacon for garnish.

Increase heat to medium-high and add 1 tablespoon butter and 1 tablespoon olive oil to the pan. When hot, add sliced mushrooms in a single layer (do in batches if needed) and let them sear undisturbed for 2–3 minutes to develop color.

Stir mushrooms, add shallot, and continue to cook until mushrooms release moisture and it evaporates and mushrooms are golden, about 4–6 more minutes.

Add fresh thyme leaves and deglaze the pan with sherry or white wine, scraping up browned bits. Cook until liquid reduces by half. Stir in cooked bacon, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, taste and adjust seasoning.

Keep warm until plating.

In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Add finely chopped shallot and cook until softened and translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in Dijon mustard and gluten-free Worcestershire sauce, then add beef stock and balsamic vinegar. Bring to a gentle simmer and reduce sauce until slightly thickened, about 6–8 minutes.

Add brown sugar or honey and season with 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon salt. If you prefer a thicker sauce, mix 1/2 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk into simmering sauce and cook 1–2 minutes until thickened.

Taste and adjust seasoning. Keep warm until serving.

Remove steaks from refrigerator 30–45 minutes before cooking to bring to near room temperature. Pat steaks dry with paper towels and season both sides evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Preheat oven to 400°F (200°C) if finishing in oven. Heat a heavy cast-iron skillet over high heat until smoking lightly. Add 2 tablespoons neutral oil and swirl to coat.

Sear steaks 2–3 minutes per side without moving to develop a deep brown crust. If steaks are thick (1.5–2 inch), sear edges 30–45 seconds as well to render fat.

Reduce heat to medium-high, add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme sprigs. Tilt pan and spoon melted butter over steaks (basting) for 1 minute to add flavor.

For medium-rare: transfer skillet to preheated 400°F oven and roast 4–6 minutes depending on thickness (internal temp 125–130°F). For stovetop-only or thinner steaks, continue to cook on stove and monitor temperature closely.

Remove steaks to a cutting board, tent loosely with foil and rest 5–7 minutes to allow juices to redistribute.

Reheat the mushroom and bacon mixture briefly if needed. Spoon a generous portion of potato dauphinoise onto each plate.

Place rested filet mignon on top or beside the potatoes. Spoon warm wild mushrooms and bacon over or beside the steak.

Drizzle 1–2 tablespoons of the house-made steak sauce over the steak and around the plate. Garnish with chopped fresh parsley and microgreens if using.

Serve immediately.