Prime Filet Mignon 6oz* Recipe

Temper and season

Remove the 6 oz filet from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry with paper towels. Sprinkle kosher salt and freshly ground black pepper evenly on both sides (about 1 tsp each total).

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Sear steak

Place the filet in the hot pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove and thyme sprig to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes while cooking to desired doneness (for medium-rare aim for an internal temp of 125–130°F/52–54°C).

Rest

Transfer the filet to a plate or cutting board and tent loosely with foil. Rest for 5–7 minutes so juices redistribute (carryover will raise temp a few degrees).

Cook potatoes

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

Drain and mash

Drain the potatoes well and return them to the hot pot off heat for 1 minute to steam-dry. Mash with a potato masher or ricer until mostly smooth.

Enrich and season

Warm the milk and 3 tablespoons butter together (microwave or stovetop) until butter melts. Stir warm milk mixture and 2 tablespoons cream cheese (if using) into the potatoes until smooth and creamy. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper to taste. Adjust texture with a little more milk if needed.

Finish

Spoon the mashed potatoes onto the plate and sprinkle with chopped chives, if using.

Prep and cook

While the potatoes simmer, toss trimmed asparagus spears with 1 teaspoon olive oil, a pinch of salt and a pinch of pepper. Heat a separate skillet or grill pan over medium-high heat. Cook asparagus in a single layer, turning occasionally, until tender-crisp and lightly charred, 4–6 minutes depending on thickness.

Plate

Transfer asparagus to the plate next to the mashed potatoes and steak. Serve with a lemon wedge for squeezing over the asparagus if desired.

Place a portion of country mashed potatoes (about 1 cup) on the plate. Lay the rested filet mignon beside the potatoes and arrange the asparagus spears alongside. If using, serve 2 tablespoons chimichurri or 2 tablespoons house steak sauce on the side or spooned lightly over the steak. Garnish with the lemon wedge and additional chopped chives if desired.