Filet Mignon Bundle Recipe

Bring to room temperature

Remove filets from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels.

Season

Evenly season both sides and edges of each 6 oz filet with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat. Heat until very hot, about 3–5 minutes. Add neutral cooking oil and swirl to coat.

Sear

Add filets to the pan, spacing them so they don't crowd. Sear without moving for 2 1/2 to 3 minutes until a deep brown crust forms. Flip and sear the second side 2 to 2 1/2 minutes for medium-rare (internal temp ~125–128°F / 52–53°C). Adjust time +/- for desired doneness.

Baste

Reduce heat to medium. Add unsalted butter, smashed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon melted butter over the filets repeatedly for 30–60 seconds to build flavor and finish cooking.

Rest

Transfer filets to a warm plate and tent loosely with foil. Rest 5–7 minutes (carryover will bring temp to medium-rare/medium as applicable). Spoon any pan juices over before serving.

Make vinaigrette

In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, salt and black pepper until emulsified.

Assemble salad

In a large bowl combine mixed greens, halved cherry tomatoes, sliced cucumber and red onion. Drizzle with vinaigrette and toss gently to coat. Taste and adjust seasoning if needed. Serve immediately alongside the rested filets.

Cook potatoes

Place potato cubes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Warm dairy

While potatoes cook, warm the milk with the minced garlic and butter in a small saucepan over low heat until butter melts and garlic softens, about 2–3 minutes. Do not boil.

Mash

Drain potatoes well and return to the hot pot. Pour in warm milk mixture. Mash to your preferred texture with a potato masher or ricer. Season with salt and black pepper, taste and adjust. Keep warm until serving.

Melt chocolate

Place chocolate in a heatproof bowl. Gently warm 1/4 cup of the heavy cream to just below simmering and pour over chocolate. Let sit 1 minute, then whisk until smooth.

Whip cream

Whip remaining 3/4 cup heavy cream with powdered sugar, vanilla and a pinch of salt to soft peaks.

Combine and chill

Fold one-third of whipped cream into the melted chocolate to loosen, then gently fold in remaining whipped cream until uniform. Spoon into 4 small serving glasses or ramekins and chill at least 30 minutes before serving. Garnish with shaved chocolate or berries if desired.