Best Filet of my Life (so far)
April 28th, 2024
The Shopping List
- (3) Strips thick-cut Bacon
- (1) 10-12oz package Brussels Sprouts, trimmed and halved
- (3) Medium Gold potatoes
- (1) bundle fresh Rosemary
- (2) tbsp quality Butter, like Kerrygold
Things I'm assuming you already have
- Salt- Pepper
- A neutral cooking oil, like Canola
Instructions and Guidance (but honestly you do you)
1.) Remove the Filets from the fridge and place on a cutting board. Liberally salt and pepper all sides, then set aside to slowly come to room temp.
2.) Rinse and peel potatoes. Cut into 1/2" cubes and place in a small pot. Add enough water to cover, salt liberally, then place on a burner over high heat. Allow to boil until fork-tender and easily mashed, about 15 minutes.
3.) While the potatoes are boiling, place the 3 strips of bacon into a cold, heavy-bottomed pan. Place the pan over medium heat and flip bacon frequently, until your desired level of crisp.
4.) While the bacon is cooking, rinse and trim the Brussels Sprouts. Halve length-wise and set aside.
5.) Once the bacon is done to your liking, remove from the pan and pat excess grease off with a paper towel. Do NOT wipe out the pan!!!
6.) Return the pan with the bacon grease to medium heat, add in Brussels Sprouts, season with Salt and Pepper, toss, and then arrange cut-side down. If you can manage to find the lid to your pan, place it about 3/4 on so the tops of the sprouts can lightly steam.
7.) Your potaotoes should be about done here - go ahead and drain them, and return back to the pot and cover, off-heat.
7.) Allow the sprouts to cook 3-5 minutes undisturbed. Once the cut-sides are approaching a char, begin frequently tossing with tongs over heat until your desired level of doneness, about 2 minutes. Check for seasoning and add salt and pepper to taste, if needed.
8.) Turn off the heat and crumble in the cooked bacon. Stir and then pour onto a plate and set aside. Wipe out the pan.
9.) Returning the pan back to the stovetop, add about (1) tbsp of a neutral oil (I used Canola). Swirl around the pan, but no need to let it get hot. Add in the filets immediately; then bring your burner to medium heat. Allow to sear, undisturbed, for 4-5 minutes.
10.) While the first side of the Filet is searing, preheat your oven to 400 degrees.
11.) Back to the pan - once the first side has seared, it's time to get active. Using a large, sturdy pair of tongs, sear each side for 2-4 minutes, until browned. If your oil starts smoking, turn down the heat - this isn't the "throw the meat in a screaming hot pan" strategy that you may have done before.
12.) After browning on all sides, turn off the stove and remove the steaks to a foil-lined pan. Insert a digital meat thermometer (if you've got one) and put in the oven. Set your thermometer to 135 (for the more medium side of medium rare - you'l see).
13.) Once the thermometer goes off, remove the steaks from the oven (but do not remove the thermometer from the meat) and place back into the pan with (2) tbsp butter and the sprig of Rosemary. Bring the heat to medium-low.
14.) Baste the butter and rosemary over the steaks as it melts. Once the thermometer hits 145, remove the steaks from the pan and allow to rest for at least 5 minutes.
15.) While the steaks are resting, splash a bit of the butter and frond from the pan into the pot with your potatoes. Mash, adding your favorite add-ins (I just went for salt and pepper, and was quite liberal with the steak butter).
16.) Throw the Brussels Sprouts onto the pan that was used for the steak in the oven and allow to warm until your steaks have rested.
17.) Plate the Steak, Potatoes, and Sprouts. Highly recommend serving with a dirty vodka Martini with Blue Cheese Olives.
