Grilled Petite Filet Recipe

Sauté shallot

Heat 1 tbsp butter in a medium saucepan over medium heat. Add the finely chopped shallot and cook 2–3 minutes until softened and translucent but not browned.

Cook peas

Add the frozen peas and 60 ml stock to the pan. Bring to a gentle simmer, cover, and cook 3–4 minutes until peas are tender and bright green.

Blend purée

Transfer the cooked peas, shallot, and any remaining liquid to a blender or food processor. Add chopped mint, lemon juice, 1/2 tsp salt, 1/4 tsp pepper and blend until very smooth. If too thick, add up to 1–2 tbsp warm stock or water to reach a silky consistency.

Finish

Pass the purée through a fine mesh strainer for an extra-smooth texture (optional). Stir in 1 tsp extra-virgin olive oil, adjust seasoning to taste, and keep warm over a very low heat or refrigerate briefly and rewarm gently before plating.

Reduce wine

In a small saucepan, combine the minced shallot and red wine. Add the thyme sprig and bay leaf. Bring to a simmer over medium heat and reduce the wine until syrupy and reduced by about two-thirds (to ~50 ml), 10–12 minutes.

Add stock & reduce

Add the beef stock and continue to simmer until the sauce is reduced to about 150 ml and slightly coats the back of a spoon, about 12–15 minutes. Taste and season lightly with 1/4 tsp salt and 1/4 tsp pepper.

Finish with butter

Remove thyme and bay leaf. Off the heat, whisk in the chilled cubed butter a few pieces at a time to emulsify the sauce and create a glossy finish. Keep warm in a small pan on very low heat or set in a warm place; do not boil once butter is added.

Preheat a grill or grill pan to medium-high heat. Toss trimmed asparagus with 1 tbsp olive oil, a pinch of salt and pepper. Grill in a single layer for 2–4 minutes, turning once, until char marks appear and spears are tender-crisp.

Remove from heat and, if desired, squeeze a little lemon over the asparagus. Keep warm and set aside for plating.

Bring filets to room temperature for 20–30 minutes before cooking. Pat dry with paper towels. Season both sides generously with kosher salt (about 1/2 tsp per side) and freshly ground black pepper.

Preheat grill or skillet (cast iron preferred) to high heat until smoking lightly. Brush the filets lightly with 2 tbs olive oil.

Grill or sear the filets 3–4 minutes per side for medium-rare (internal temperature about 125–130°F / 52–54°C), adjusting time for thickness and desired doneness. If using a skillet, add 2 tbs butter in the last 1–2 minutes and spoon the melted butter over the steaks to baste.

Remove filets to a warm plate, tent loosely with foil and rest 5–7 minutes so juices redistribute.

Spoon a smear of warm pea purée onto each plate (about 2–3 tbsp). Place one petite filet atop or slightly overlapping the purée.

Arrange 4 grilled asparagus spears beside the steak. Spoon 2–3 tbsp of warm bordelaise sauce over the top of each filet or serve the sauce on the side.

Garnish with microgreens or chopped parsley and a light pinch of coarse sea salt if desired. Serve immediately.