Filet Mignon Salad* Recipe

Preheat oven (or fryer) and cook frites according to package directions or fry/roast fresh fries to golden and crisp. If using fresh shoestring fries, toss with 1 tbs olive oil and a pinch of salt, spread in a single layer on a baking sheet and roast at 230°C (450°F) for 12–18 minutes, turning once, until crisp. Keep warm.

Halve the Campari tomatoes (or quarter if large). Place baby greens and tomatoes in a large bowl and chill briefly until ready to assemble.

Peel the shallots, cut into 1/4-inch rounds, toss with 1 tbs olive oil and 1/4 tsp salt. Roast on a sheet pan at 200°C (400°F) for 12–18 minutes until softened and edges caramelize. Set aside to cool slightly.

Remove steaks from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels and season both sides evenly with 1 tsp salt and 1 tsp black pepper.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tbs oil. When oil is shimmering, add filets and sear without moving for 2–3 minutes until a brown crust forms.

Flip steaks, add butter, crushed garlic cloves and thyme to the pan. Tilt the pan and spoon melted butter over the steaks (baste) for another 2–3 minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time ±1–2 minutes for desired doneness.

Transfer steaks to a cutting board and loosely tent with foil. Rest for 6–8 minutes to allow juices to redistribute, then slice into 1/2-inch thick strips across the grain.

In a small bowl, combine 1 cup mayonnaise, minced garlic, 1 tsp lemon juice, 1 tsp Dijon mustard and 1 tsp olive oil. Whisk until smooth.

Season with 1 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity or garlic to preference. Refrigerate until ready to use.

In a jar or small bowl, dissolve 1 tbs tamarind paste with 2 tbs red wine vinegar and 1 tsp honey. Whisk in the finely minced 1/2 shallot.

Slowly drizzle in 6 tbs extra-virgin olive oil while whisking (or shake vigorously in a jar) until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust sweetness or acidity to taste. Keep at room temperature briefly or refrigerate and bring back to room temperature before serving.

Place the baby greens and Campari tomatoes in a large shallow serving bowl or on individual plates. Drizzle about half of the tamarind vinaigrette over the greens (reserve remaining vinaigrette for serving). Toss gently to coat.

Arrange roasted shallots over the dressed greens.

Place sliced filet mignon strips on top of the salad.

Scatter the hot crispy frites over the salad for crunch.

Dot or drizzle garlic aïoli around the plate or serve in a small ramekin. Finish with a light sprinkle of freshly ground black pepper and a small pinch of flaky sea salt if desired. Serve immediately so frites stay crisp.