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Filet American Recipe

Name: Pittsburgh Blue Steakhouses FILET AMERICAN Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 8 oz beef filet mignon (center-cut); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs olive oil; 0.5 cups Tillamook sharp cheddar, shredded; 2 slices applewood-smoked bacon; 1 tsp unsalted butter; 1 tbs fresh parsley, chopped; 1 to taste lemon wedge

Inspired by Pittsburgh Blue Steakhouse

Time45m

Serves1

topped with Tillamook cheddar & applewood-smoked bacon for the lighter appetite - try our PETITE FILET.$30.95

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Ingredients

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Filet and Seasoning

8 oz beef filet mignon (center-cut)1 tsp kosher salt1/2 tsp freshly ground black pepper1 tbs olive oil

Cheddar & Bacon Topping

1/2 cups Tillamook sharp cheddar, shredded2 slices applewood-smoked bacon1 tsp Unsalted butter

Finishing & Optional

1 tbs Fresh parsley, chopped1 to taste lemon wedge

Method

Filet and Seasoning

Bring to room temperature

Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry with paper towels.

Season

Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Press the seasoning gently into the surface.

Preheat pan

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

Sear the filet

Place the filet in the hot skillet and sear without moving for 2.5–3 minutes to develop a brown crust. Flip and sear the other side 2.5–3 minutes for medium-rare (internal temp ~125–130°F/51–54°C). For medium, cook an additional 1–2 minutes per side.

Finish in oven (optional)

If filet is thick or you prefer precise doneness, transfer the skillet to a preheated 400°F (205°C) oven for 4–6 minutes for medium-rare. Use an instant-read thermometer to check the internal temperature.

Rest the steak

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

Cheddar & Bacon Topping

Cook the bacon

While the filet rests (or beforehand), cook 2 slices applewood-smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and drain. Once cool, chop into small pieces.

Melt butter

Add 1 teaspoon unsalted butter to the warm skillet used for bacon or a small saucepan and melt over low heat.

Assemble topping

Place the rested filet on a warm plate. Sprinkle 1/2 cup shredded Tillamook sharp cheddar evenly over the top of the filet. Scatter the chopped applewood-smoked bacon over the cheese.

Melt cheese

To melt the cheese, either: a) place the plated filet under a preheated broiler on high for 1–2 minutes (watch closely to avoid burning) until cheese is melted and bubbly, or b) cover the plate with a large heatproof bowl for 1–2 minutes to trap residual heat. The goal is melted cheese with the bacon warmed through.

Finishing & Optional

Garnish with 1 tablespoon chopped fresh parsley. Serve immediately with a lemon wedge on the side for a light squeeze if desired.