Grilled Filet Mignon* Recipe

Bring steaks to room temperature

Remove the filet mignons from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels.

Season both sides of each filet generously with kosher salt and freshly ground black pepper.

Preheat the grill to high heat (450–500°F / 230–260°C). If using a cast-iron pan for finishing, preheat it over medium-high heat.

Brush the steaks lightly with 2 tbs olive oil to prevent sticking. Place filets on the hot grill and sear for 3–4 minutes per side for medium-rare (internal temp 125–130°F), adjusting time for thickness and desired doneness. Use tongs to flip once.

During the last 1–2 minutes of cooking, add 2 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to a small heatproof pan (or transfer steaks briefly to a hot skillet). Tilt the pan and spoon the melted butter over the steaks (basting) to add flavor and finish.

Remove steaks from the grill when 5°F below target temp (carryover will finish). Tent loosely with foil and rest for 6–8 minutes before slicing. This keeps juices in the meat.

Bring a medium pot of salted water to a gentle boil. Add fresh gnocchi and cook just until they float (about 1–2 minutes); immediately drain in a colander and set aside. If using frozen gnocchi, follow package instructions and drain well.

In a large sauté pan over medium-high heat, melt 2 tbs unsalted butter with 1 tbs olive oil until foaming. Add the drained gnocchi in a single layer and let them cook undisturbed 2–3 minutes to develop a golden crust.

Toss or flip the gnocchi and continue to sauté another 2–3 minutes until evenly golden and crisp in spots. Season with 1 tsp salt and 1/2 tsp black pepper.

Remove from heat, sprinkle 1 tbs grated Parmesan over the gnocchi, toss gently, and keep warm until plating.

Heat 1 tbs unsalted butter and 1 tsp olive oil in a skillet over medium-high heat until shimmering. Add the minced shallot and sauté 30–45 seconds until translucent.

Add the sliced mixed mushrooms in a single layer. Avoid overcrowding; cook in batches if necessary. Let mushrooms sear without stirring for 2–3 minutes to develop color.

Stir and continue to cook 3–4 minutes until mushrooms are browned and any liquid has evaporated. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1 tbs chopped fresh parsley. Remove from heat and keep warm.

Trim the woody ends from the asparagus. Toss the spears with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Heat a grill pan or skillet over medium-high heat. Arrange asparagus in a single layer and cook 3–4 minutes, turning occasionally, until tender-crisp and slightly charred.

If desired, finish with a squeeze of the reserved lemon (1/4 lemon) over the asparagus right before serving. Keep warm for plating.

In a small saucepan over medium heat, add 1 tsp olive oil and 1/2 minced shallot. Sauté 1–2 minutes until softened but not browned.

If using, deglaze the pan with 1/4 cup dry red wine or Madeira; simmer 1–2 minutes to reduce slightly.

Add 1 cup demi-glace and bring to a gentle simmer. Cook 3–5 minutes until sauce coats the back of a spoon and is slightly reduced. Season with 1/4 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed.

Remove from heat and whisk in 1 tbs cold unsalted butter to gloss and slightly thicken the sauce (monter au beurre). Keep warm until plating.

To plate: place a portion of sautéed gnocchi on each plate, arrange a small pile of sautéed mushrooms beside it, and lay 3 asparagus spears across or beside the gnocchi. Slice each rested filet mignon (or serve whole) and place on top or next to gnocchi. Spoon 1/4 cup of demi-glace over the steak and a little around the plate for presentation.

Garnish with a small sprinkle of chopped parsley over mushrooms and gnocchi and an additional grind of black pepper if desired. Serve immediately.