Filet Mignon Recipe

Bring to temperature and season

Remove filets from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season all over generously with kosher salt and freshly ground black pepper (about 1 tsp pepper total).

Preheat pan and sear

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add neutral oil and swirl to coat. When oil is shimmering and just starting to smoke, add filets and sear undisturbed for 2¾–3 minutes until a deep brown crust forms.

Flip and baste

Flip filets and add 2 tablespoons unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly (baste) for 2–3 minutes more for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time ±1 minute for doneness preference.

Rest

Transfer steaks to a warm plate and tent loosely with foil. Rest for 6–8 minutes before slicing so juices redistribute.

Cook potatoes

Place cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes.

Drain and dry

Drain potatoes thoroughly in a colander. Return potatoes to the hot pot off the heat and let steam-dry for 1–2 minutes to remove excess moisture.

Mash and finish

Warm the milk (and cream if using) and melt the 2 tablespoons butter. Mash the potatoes with a ricer or potato masher until smooth. Gradually stir in warmed milk/cream and melted butter until you reach a creamy, spoonable consistency (add more milk by tablespoon if needed). Season with 1 tsp salt and 1/4 tsp pepper; taste and adjust. Keep warm until plating.

Blanch

Bring a pot of salted water to a rolling boil. Add broccolini and blanch 1–2 minutes until stems are bright green and slightly tender but still crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Sear and finish

Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add broccolini and sear 2–3 minutes, turning to get light charring. Season with 1/2 teaspoon salt and finish with 1 teaspoon fresh lemon juice. Keep warm for plating.

Sauté shallot and garlic

In a small saucepan over medium heat, melt 1 teaspoon butter or use a touch of oil. Add minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Deglaze with wine

Add 1 cup Tempranillo and the thyme sprig to the pan. Bring to a simmer and reduce by about two-thirds (to roughly 1/3 cup), 8–12 minutes depending on heat. Watch and stir occasionally.

Add stock and reduce

Add 1/2 cup demi-glace (or concentrated beef stock) and continue to simmer until the sauce coats the back of a spoon and reaches a slightly syrupy consistency, about 4–6 minutes more. If the sauce is too tart, stir in 1/2 teaspoon brown sugar or honey to balance.

Finish and mount

Remove from heat, discard the thyme sprig. Whisk in 1 tablespoon cold cubed butter until melted and the sauce is glossy. Season to taste with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Keep warm (do not boil) until serving.