6 Oz Hertzog Beef Filet Recipe

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.

While potatoes cook, heat milk and 2 tbsp butter in a small saucepan until butter is melted and mixture is warm but not boiling; keep warm.

Drain potatoes thoroughly and return to warm pot. Mash with a potato masher or ricer until mostly smooth.

Stir in warm milk-butter mixture until fluffy. Add 3 oz Boursin cheese and stir until fully incorporated. Season with 1 tsp salt and 1/2 tsp pepper, adjusting to taste.

Fold in 1 tbsp minced chives. Keep warm, covered, while finishing other components.

Trim broccolini ends if necessary and rinse; pat dry.

Toss broccolini with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp pepper to coat evenly.

Heat a large cast-iron skillet or grill pan over high heat until very hot and just beginning to smoke. Add broccolini in a single layer and cook, turning as needed, until charred and tender-crisp, about 2–4 minutes per side depending on thickness (total 6–8 minutes).

Remove from pan and, if desired, squeeze a little lemon over the top. Keep warm.

In a small saucepan over medium heat, melt 1 tbsp butter. Add the minced shallot and sauté until translucent and softened, about 2–3 minutes; do not brown.

Add the Madeira wine and the thyme sprig. Increase heat to medium-high and reduce the wine by about two-thirds until syrupy, about 4–6 minutes.

Add 1 cup beef stock and 1/2 tsp soy sauce or Worcestershire. Simmer until sauce is reduced to a glossy, slightly thickened consistency that will coat the back of a spoon, about 8–10 minutes.

Remove the thyme sprig. Off heat, whisk in 1 tbsp cold butter piece by piece to finish and give shine. Season with 1/4 tsp salt and 1/4 tsp pepper, adjusting to taste. Keep warm; rewarm gently if needed before serving.

Bring the 6 oz filet to room temperature for 20–30 minutes. Pat dry with paper towels. Season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat oven to 400°F (205°C). Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat.

Sear the filet in the hot skillet without moving it for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 1.5–2 minutes.

Add 1 tbsp butter, the thyme sprig, and the smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steak for 30 seconds to flavor the crust.

Transfer the skillet to the preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 5–7 minutes (times will vary by thickness). For medium, roast to 135°F (57°C). Use a probe thermometer for accuracy.

Remove the filet from the oven and transfer to a cutting board. Tent loosely with foil and rest for 5–7 minutes before serving; the carryover will raise temperature a few degrees.

Slice the filet if desired and plate with a generous scoop of Boursin mashed potatoes and the charred broccolini. Spoon 2–3 tbsp Madeira demi over or alongside the steak.