Directions
- 1In a stand mixer, add your heavy cream. Using the whisk attachment, begin to mix on low. Mix until stiff peaks form. Then, turn the mixer to high and let mix until it's clumpy and separated.
- 2Wash your butter in cold water, place on a baking sheet lined with parchment paper and slap with a wooden spoon to remove the water.
- 3Add butter to a bowl along with your shallots, chives, parsley, garlic, lemon zest, salt and pepper. Mix well and set aside.
- 4In a pot, add your oil and heat to 350f. Then fry your potatoes in batches until golden brown and crispy. Drain on a paper towel lined sheet tray. Immediately season with salt.
- 5Preheat oven to 350f. Season your steaks generously with salt and pepper on both sides.
- 6Heat a pan over medium high heat. Once hot, add oil. Then add your steaks and press firmly into the pan and let sear for about 3 minutes or until a beautiful crust has formed.
- 7Flip steaks, add your butter, rosemary, thyme and garlic. Once the butter is melted and foaming, baste your steaks for about 2 minutes.
- 8Add steaks to your preheated oven. Cook for 5–7 minutes or until 125f internal temperature. Then remove from the oven and place the steaks on a sheet tray to rest.
- 9To a plate, shingle your sliced filet mignon. Then add a generous pile of french fries on the side. Top your steaks with a quenelle of your fresh compound butter. Enjoy!
Ingredients
- 2 cups heavy cream
- 2 Tbsp minced shallot
- 2 Tbsp thinly sliced chives
- 2 Tbsp finely chopped parsley
- 4 cloves minced garlic
- 1 tsp lemon zest
- 1 salt
- 1 pepper
- 2 filet mignon steaks
- 3 Tbsp unsalted butter
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 high heat oil
- 2 large russet potatoes, cut into fry shapes
- 3 cups frying oil
Equipment
stand mixerwhisk attachmentbaking sheetparchment paperwooden spoonbowlpotpaper towel lined sheet traypansheet tray
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