Filet Medallions* 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.

Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.

Add 60 g butter and warm milk (120 ml). Mash with a potato masher or ricer until smooth but not gluey. Season with 0.5 tsp pepper and additional salt to taste. Keep warm while finishing other components.

In a small bowl, combine 4 tbs softened butter, minced garlic, chopped parsley, lemon zest and 0.25 tsp salt. Mix until homogenous. Refrigerate briefly if making ahead; bring to room temperature before serving so it is spreadable.

Heat 1 tbs butter in a large skillet over medium-high heat until foaming. Add quartered mushrooms in a single layer; avoid crowding. Cook undisturbed until deep golden, about 4–5 minutes, then stir and continue until browned, another 2–3 minutes. Transfer mushrooms to a bowl and set aside.

Reduce heat to medium. Add remaining 1 tbs butter to the skillet. Add minced shallot and sauté until translucent, about 1–2 minutes.

Add crushed green peppercorns and Dijon mustard; cook 30 seconds to bloom the flavors.

Deglaze the pan with 60 ml white wine, scraping up browned bits. Let the wine reduce by about half, 1–2 minutes.

Stir in 180 ml beef demi-glace and 1 tsp soy sauce (if using). Return mushrooms to the pan, simmer 2–3 minutes to heat through and concentrate flavors.

Lower heat to gentle and stir in 60 ml heavy cream. Cook until sauce is glossy and coats the back of a spoon, about 1–2 minutes. Taste and adjust seasoning with 0.5 tsp salt and 0.5 tsp freshly ground black pepper. Keep warm.

Remove medallions from fridge 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towel and season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Sear medallions in batches (do not overcrowd) about 2.5–3 minutes per side for medium-rare depending on thickness (internal temp ~125–130°F / 52–54°C). For a more even crust, press gently with a spatula for the first 20–30 seconds of searing. If using a thermometer, remove at 5°F below target; rest will carry to desired doneness.

During the last 30–45 seconds of cooking, add a spoonful of the prepared garlic butter to the pan and baste the tops of the medallions to finish with gloss and garlic flavor. Transfer medallions to a warm plate and tent loosely with foil; rest 6–8 minutes.

In a small bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 0.25 tsp salt and 0.25 tsp pepper.

Place baby arugula in a medium bowl and toss lightly with the dressing just before plating so the leaves remain lively.

Spoon a generous portion of Yukon Gold mash onto each plate, creating a shallow well for the steak.

Place one rested filet medallion atop the mash (or arrange 2–3 medallions per plate if serving smaller portions).

Spoon roasted mushroom green peppercorn au poivre over and around the medallion(s).

Top each medallion with 1 tbs garlic butter (or a quenelle of the garlic butter) so it melts over the steak.

Garnish plate with a small handful of dressed lemon arugula on the side. Serve immediately.