Pan-Seared Filet Mignon with Red Wine Shallot Jus and Potato Purée

Ingredients · tick what you already have

• beef tenderloin filet mignon steaks (6 oz each)2 steaks
• shallots3
• dry red wine½ cup
• beef stock1 cup
• unsalted butter4 tbsp
• Yukon Gold potatoes1 lb
• heavy cream¼ cup
• fresh thyme4 sprigs
• waffle-cut potato chips or one small potato for frying2 chips
• microgreens or chervil1 small handful
• olive or neutral oil1 tbsp
• kosher salt and black pepperto taste

Method

1. Take the steaks out of the fridge 30 minutes ahead, pat very dry, and season generously with salt and pepper.
2. Halve 2 shallots lengthwise, leaving the root intact, and roast cut side down in a little oil in a 400°F oven for 20 to 25 minutes until deeply browned and tender. Finely mince the remaining shallot.
3. Boil peeled, cubed potatoes in salted water for 15 to 20 minutes until tender. Drain, then mash or rice with 2 tbsp butter and the warm cream until completely smooth. Season and keep warm.
4. Sear the steaks in a very hot oiled skillet for 3 to 4 minutes per side, adding 1 tbsp butter and thyme in the last minute and basting. Finish in the oven for a few minutes to 125°F for medium-rare, then rest 5 to 10 minutes on a plate.
5. In the same pan, cook the minced shallot for 1 minute, add the red wine, and scrape up the browned bits. Reduce by about half, add the stock, and simmer until syrupy and coating a spoon, about 8 to 10 minutes. Swirl in the remaining butter off the heat and season.
6. Spoon a mound of potato purée onto each warm plate and set a roasted shallot half on top. Place the steak beside it, or stack the steak in front, and pool the sauce around it.
7. Garnish with microgreens (or chervil or parsley leaves) and a waffle-cut potato chip standing upright. Store-bought waffle chips work well, or fry thin potato slices from a mandoline until crisp.