Filet Mignon

Written By Justin Kwoczka

with Cauliflower Parsnip Purée

By Chef Justin
Founder, Purée and Simple

Chef Justin’s filet mignon is paired with a warm parsnip purée for a simple, polished meal built around a well-seared steak. The purée requires no additional ingredients—just thaw, warm, and serve—while the steak is finished with rosemary, garlic, and browned butter for a deeply flavored crust.

WHY PARSNIP PURÉE?

Chef Justin's approach is intentionally simple: the purée can be thawed, warmed in a saucepan over medium heat, and ready in less than five minutes. Any protein can be served over the purées, making them a convenient base for a complete meal.

RECIPE AT A GLANCE

Serves: 2
Prep Time: 5 mins.
Cook Time: Approximately 10–12 minutes, plus 5–10 minutes resting time
Difficulty: Easy

INGREDIENTS

For the Filet

  • Filet mignon

  • Salt

  • Oil, for searing (~2 tbsp)

  • Fresh rosemary

  • Fresh garlic

  • Butter: ~(2-3 tbsp)

For Serving

  • Purée & Simple Cauliflower Parsnip Purée: 1 jar

  • Finishing salt OPTIONAL

METHOD

  1. Thaw the Purée
    Completely thaw the parsnip purée. Transfer it to a saucepan and heat over medium heat. No additional ingredients are needed. Warm until heated through and ready to serve, which Chef Justin notes takes less than five minutes.

  2. Heat the Pan
    Place a pan over high heat and allow it to become very hot. Add oil and look for a visible shimmer. The pan should be hot enough that the steak immediately begins to sizzle when it hits the surface.

  3. Sear the Steak
    Place the filet mignon in the hot pan and cook until it develops a deep, even color. Turn the steak and sear the other side.

  4. Add the Aromatics
    Add a little fresh rosemary and garlic to the pan. Add a knob of butter and allow it to brown slightly.

  5. Baste the Steak
    Once the butter begins to brown, spoon it over the steak, basting both sides. Continue until the steak develops an even, flavorful crust.

  6. Finish in the Oven
    Transfer the steak to the oven to finish cooking evenly. Chef Justin checks the steak approximately every two minutes to monitor its progress.

  7. Check for Doneness
    For medium-rare, Chef Justin recommends removing the steak from the oven at 125–130°F, allowing for carryover cooking as it rests.

  8. Rest the Steak
    Let the steak rest for 5 minutes before cutting into it so the juices have time to settle.

  9. Warm the Purée
    Add 1 jar of purée to a sauce pan and heat on medium heat until it starts to bubble (~5 minutes)

  10. Plate & Serve
    Spoon the warmed parsnip purée onto the plate and place the rested filet mignon over it. Finish with a little Maldon salt and serve.

CHEF'S NOTE

Chef Justin emphasizes that the purées are designed to make the process straightforward: warm the purée while the steak finishes cooking, then plate the two together. His guiding principle is simple—any protein can go over these purées.

Justin Kwoczka
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