Restaurants›Twisted Tree Steakhouse›Butcher’s Classic Recipe

Butcher’s Classic Recipe

Inspired by Twisted Tree Steakhouse
Time1h
Serves2

8oz Filet Mignon topped with a maitre d’hotel butter & served with hand-cut fries with roasted garlic aioli

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Ingredients

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Filet Mignon

Maitre d’hotel Butter

Hand-Cut Fries

Roasted Garlic Aioli

Method

Filet Mignon Preparation

1

Season the Filet

Season the filet mignon with salt and black pepper on both sides.

2

Cook the Filet

Heat olive oil in a skillet over medium-high heat. Sear the filet mignon for 4-5 minutes on each side for medium-rare, or until desired doneness.

3

Top with Butter

Remove from heat and top with a slice of maitre d’hotel butter. Let rest for a few minutes.

Maitre d’hotel Butter Preparation

4

Make the Butter

In a bowl, mix the softened butter with parsley, lemon juice, and minced garlic until well combined. Shape into a log and refrigerate until firm.

Hand-Cut Fries Preparation

5

Prepare the Potatoes

Wash and cut russet potatoes into thin strips. Soak them in cold water for at least 30 minutes.

6

Fry the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain and dry the potatoes, then fry in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt.

Roasted Garlic Aioli Preparation

7

Make the Aioli

In a bowl, combine mayonnaise, roasted garlic cloves, lemon juice, and salt. Mix until smooth and creamy.