Careme

Instructions

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1. 1.

   Pat 1 lb filet mignon dry and portion it into 3 equal medallions if needed. Season all over with 5.5 g fine sea salt and 1 teaspoon black pepper; leave at room temperature for 20 minutes while completing the prep.

2. 2.

   Finely mince 1 small shallot. Mince 1 garlic clove, finely chop 1/3 cup walnuts, and chop 2 tablespoons dill. Combine the garlic, walnuts, and 1 tablespoon dill as the bean garnish; reserve the other 1 tablespoon dill separately for plating.

3. 3.

   Heat 2 teaspoons olive oil in a heavy skillet over medium-high heat until shimmering. Sear the filet medallions for 2 to 3 minutes per flat side, then briefly brown the edges, pulling them at 125°F for medium-rare. Transfer to a warm plate and rest for 8 minutes.

4. 4.

   Lower the steak skillet to medium and add:

   • the prepared shallot
   • 6 oz fresh blackberries
   • 1/2 cup dry red wine
   • 1 tbsp red wine vinegar
   • 2 tsp honey
   • 1 tsp ground coriander

   Scrape up the browned bits and simmer for 6 to 7 minutes, crushing about half the berries, until the sauce lightly coats a spoon.

5. 5.

   While the sauce reduces, put 8 oz green beans and 1/4 cup water in a second skillet over medium-high heat. Cover and steam for 4 minutes; uncover and cook until the water evaporates. Add:

   • 1 tsp olive oil
   • 1 tbsp unsalted butter
   • 2.25 g fine sea salt
   • the prepared bean garnish

   Sauté for 2 minutes, until the beans are crisp-tender and the walnuts smell toasted.

6. 6.

   Remove the blackberry sauce from the heat. Swirl in 2 tablespoons unsalted butter, 0.5 g fine sea salt, and 1/4 teaspoon black pepper until glossy.

7. 7.

   Spoon the blackberry sauce onto three warm plates. Arrange the walnut-dill green beans alongside, set one rested filet medallion over each portion of sauce, and finish with the reserved 1 tablespoon dill.

Want more detail? See the temperature guide.