Filet Mignon with Guajillo Compound Butter
This is a composed dish with Filet Mignon, Roasted Fingerling Potatoes, Honey-Aji Glazed French Carrots and Guajillo Compound Butter, as seen on Grubmatch
Ingredients
Filet Mignon Ingredients:
6 oz filet mignon (2 inches thick)
1 tbsp extra-virgin olive oil
2 tbsp unsalted butter
2 cloves garlic (smashed)
Kosher salt
Freshly ground black pepper
Guajillo Compound Butter:
1 stick unsalted butter, softened
4 guajillo chilies, dried and toasted
Hot water or broth (for soaking)
2-3 garlic cloves, minced
½ tsp kosher salt
½ tsp black pepper
1 tbsp fresh parsley, chopped
2-3 strips of roasted red peppers (jarred or homemade), chopped
Roasted Fingerling Potatoes:
1 ½ lbs fingerling potatoes (halved lengthwise)
2-3 tbsp olive oil
½ tablespoon garlic powder
1 tbsp fresh rosemary (chopped)
Salt and pepper to taste
Honey-Glazed French Baby Carrots with Aji Amarillo:
1 lb French baby carrots (trimmed, with a bit of top left intact)
2 tbsp unsalted butter
2 tbsp honey
1 tbsp Aji Amarillo paste
½ tsp salt
¼ tsp black pepper
Parsley for garnish
Directions
Potatoes: Set the oven to 425°F (220°C). Rinse and dry the fingerling potatoes thoroughly. Cut them in half lengthwise. In a large bowl, toss the potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread the potatoes cut side down on a baking sheet in a single layer. Avoid overcrowding.
Roast for 25-30 minutes, flipping halfway through. They should be golden brown on the outside and tender on the inside.
Carrots: Rinse and trim the French baby carrots, leaving a small portion of the tops for presentation. Bring a pot of salted water to a boil and blanch the carrots for 3-4 minutes until just tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Stir in honey, Aji Amarillo paste, salt, and black pepper. Add the blanched carrots to the skillet and gently toss to coat them with the glaze. Cook for another 2-3 minutes until the carrots are glossy and thoroughly coated.
Filet: Remove the filet from the fridge 30-45 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and season both sides generously with salt and black pepper.
Place your stainless steel pan over medium-high heat. Allow the pan to heat for 3-4 minutes—it should be hot enough to make water sizzle and evaporate immediately. Add 1 tbsp of oil, swirling to coat the pan evenly.
Place the filet in the pan, pressing down gently to ensure even contact with the surface. Do not move the steak for 2-3 minutes—let it develop a deep, golden-brown crust. Flip the steak and sear the other side for another 2-3 minutes.
Reduce the heat to medium. Add butter, smashed garlic to the pan. As the butter melts, tilt the pan and use a spoon to baste the steak with the hot butter for about 1-2 minutes per side.
Lower the heat to medium-low. Continue to cook and baste for an additional 2-3 minutes per side until the internal temperature reaches 125-130°F (52-54°C) for medium-rare.
Transfer the filet to a cutting board or plate and let it rest for 5-7 minutes.
Guajillo Compound Butter: Mince the fresh garlic cloves finely. Sprinkle a little kosher salt over the minced garlic. Using the flat side of a knife, press down on the garlic and then pull the knife back and forth, applying pressure to create a smooth paste. Set aside.
In a dry skillet over medium heat, toast the guajillo chilies for 1-2 minutes until they become aromatic and slightly puffed, flipping often to prevent burning. Submerge the toasted chilies in hot water or broth and let them soak for 5-10 minutes until soft.
Drain the chilies, reserving a little of the soaking liquid. Blend the softened chilies with 1-2 tablespoons of the reserved liquid until smooth.
Pass the blended chilies through a fine-mesh strainer, pressing with a spoon to extract a smooth paste. Discard any solids left behind.
In a mixing bowl, mash the softened butter with a fork or spatula until creamy. Add the garlic paste, strained guajillo paste, black pepper, chopped parsley, and chopped roasted red pepper strips. Mix thoroughly until well combined.
Place the butter mixture on a piece of parchment paper or plastic wrap. Roll it into a log and twist the ends to seal, or spoon it into a ramekin. Refrigerate for at least 1 hour to firm up and allow the flavors to meld.