8 Oz Filet Mignon* Recipe

Bring to temperature

Remove the filet from the refrigerator 30–45 minutes before cooking to come to room temperature; pat dry with paper towels.

Season

Generously season both sides of the filet with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning lightly into the meat.

Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs neutral oil and swirl to coat. Place the filet in the pan and sear undisturbed for 2.5–3 minutes, until a deep brown crust forms.

Flip and baste

Flip the steak and immediately add 1 tbs unsalted butter, 2 thyme sprigs and 1 crushed garlic clove to the pan. Tilt the pan slightly and use a spoon to baste the steak with melted butter and pan juices, continuing to cook for another 2.5–3 minutes for medium-rare (internal temp 125–130°F/52–54°C). Adjust time 1–2 minutes for desired doneness.

Rest

Transfer the filet to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute before serving.

While the steak comes to room temperature, halve any larger fingerlings lengthwise so pieces are uniform; leave very small ones whole.

Preheat oven to 425°F (220°C). Toss the potatoes with 1 tbs olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until tender and golden brown at the edges.

Remove from oven, transfer to a bowl, and stir in 1 tbs chopped fresh parsley. Keep warm until plating.

Bring a medium pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 2–3 minutes until bright green and just tender.

Drain the beans and immediately plunge into an ice bath or run under cold water to stop cooking and preserve color. Drain well and pat dry.

In a skillet over medium heat, melt 1 tbs unsalted butter. Add 1 tbs thinly sliced shallot and sauté for 1–1.5 minutes until softened but not browned.

Add the blanched green beans to the skillet and toss to coat in butter and shallot; sauté 2 minutes to heat through. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper and finish with 1 tsp lemon juice. Toss again and remove from heat.