Filet Medallions Recipe

Remove filet medallions from the refrigerator 30 minutes before cooking to bring them to room temperature.

Season both sides of the medallions generously with salt and black pepper.

Heat olive oil in a heavy skillet over medium-high heat until shimmering.

Add medallions to the skillet and sear for 3 minutes per side for medium-rare, or until desired doneness.

During the last minute of cooking, add butter, thyme sprigs, and smashed garlic to the pan. Spoon the melted butter over the medallions continuously to baste.

Remove medallions from skillet and rest for 5 minutes before serving.

In a saucepan over medium heat, add 1 tablespoon butter and sauté shallots until translucent, about 2 minutes.

Add red wine and cook until reduced by half, about 5–7 minutes.

Add beef stock, thyme, and bay leaf. Bring to a simmer and reduce until sauce thickens and is reduced to about 1 cup, approximately 15–20 minutes.

Optionally, whisk in a small amount of flour (½ tsp) if a thicker consistency is desired.

Strain sauce through a fine mesh sieve, discard solids, and return to pan to keep warm.

Place peeled and cubed potatoes in a pot of salted cold water. Bring to a boil and cook until fork-tender, about 15 minutes.

Drain potatoes and return to pot. Add butter and mash until smooth.

Gradually add heavy cream, stirring until desired consistency is reached.

Season with salt and pepper to taste. Keep warm until ready to serve.

Bring a pot of salted water to boil. Add broccolini and blanch for 1–2 minutes until bright green and slightly tender.

Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and pat dry.

Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds.

Add broccolini and sauté for 3–4 minutes until tender-crisp.

Season with salt, pepper, and a splash of lemon juice if desired. Serve warm.