Core

• 2 filet mignon steaks, 170–200 g each (center-cut, 1½–2 in thick), well-trimmed
• Kosher salt & freshly cracked black pepper
• Neutral oil with high smoke point
• 2 tbsp unsalted butter, 2 garlic cloves (lightly crushed), 4–6 thyme sprigs

Red Wine Jus (satin finish)

• 1 small shallot, finely minced
• 180 ml (¾ cup) dry red wine
• 240 ml (1 cup) rich beef stock or demi-glace (50/50 if available)
• 1 tsp balsamic or ½ tsp sherry vinegar
• 1 tbsp cold unsalted butter (to mount), pinch salt

Composed Plate

• Potato Mille-Feuille (or Pavé): thin-sliced potatoes, clarified butter, salt (press & bake, then sear a golden face)
• Glazed Baby Veg: baby carrots/asparagus tips, knob of butter, splash stock, pinch sugar & salt
• Finishing salt (fleur de sel) & a few chives or micro herbs

Method

1. Season early: Salt steaks lightly on all sides 40–60 min ahead (or overnight, uncovered, fridge). Pat dry before cooking; pepper just before the pan.
2. Build the jus: Sweat shallot in a film of oil until translucent. Add wine; reduce to a syrupy glaze. Add stock/demi; reduce to a light nappe. Off heat, whisk in cold butter; balance with a drop of vinegar and salt. Keep warm.
3. Sear & baste: Heat skillet (cast iron) until shimmering. Add thin film of oil. Sear steaks 90–120 sec per broad side for deep crust; sear edges briefly. Lower heat, add butter + garlic + thyme; baste 60–90 sec.
4. Doneness: Aim 50–52°C / 122–125°F (rare) or 54–56°C / 129–133°F (med-rare). Pull 2–3°C (5°F) shy of target; rest 6–8 min on rack.
5. Plate: Place a crisp-edged potato slab. Nap a spoon of jus. Set filet slightly off-center; glaze with jus. Tuck glazed veg; add a finishing salt kiss and herbs.

Craft cues: Pale crust? Pan not hot enough or steak damp—pat dry, preheat longer. Tight/gray center? Overcooked—pull earlier; trust carryover. Flat flavor? Under-salted early or jus unbalanced—add a micro pinch of salt or a drop more vinegar. Lacking aroma? Baste with fresh thyme and butter the last minute only.