Filet Mignon with Hand-Cut Double-Fried Fries & Creamy Chimichurri

Hand-Cut Double-Fried Fries

Ingredients

• 2–3 large Russet potatoes
• Neutral oil, for frying
• Kosher salt

Directions

1. Peel the potatoes and cut them into hand-cut fries.
2. Soak them in ice water for at least 30 minutes.
3. Drain and dry the fries completely.
4. Fry the fries on medium heat for 4–6 minutes until they’re cooked through but still pale.
5. Let them rest for 10–20 minutes on a rack.
6. Fry a second time on high heat for 4–6 minutes until deeply golden and crispy.
7. Season immediately with kosher salt.

Filet Mignon

Ingredients

• Filet mignon steaks
• Kosher salt
• Freshly cracked black pepper
• Olive oil
• 2 tbsp parve butter
• 2–3 garlic cloves, smashed

Directions

1. Pat the steaks completely dry and season generously with salt and pepper.
2. Heat a stainless steel pan over medium-high heat until a few drops of water glide across the surface.
3. Add a small drizzle of olive oil, then place the steaks in the pan.
4. Sear until a deep golden crust forms, then flip.
5. Add the butter and smashed garlic to the pan. Tilt the pan slightly and continuously spoon the melted garlic butter over the steaks while they finish cooking.
6. Remove the steaks and let them rest for 5 minutes before slicing.

Creamy Chimichurri

Ingredients

• 1 packed cup parsley
• 2–3 garlic cloves
• A handful of cilantro
• Juice of ½ lemon
• 1 tsp Dijon mustard
• ½ tsp honey
• ½ tsp kosher salt
• ¼ tsp black pepper
• Pinch of chili flakes
• ⅓ cup olive oil
• 2 tbsp mayonnaise

Directions

1. Blend everything until smooth and creamy.
2. Taste and adjust with more lemon juice or salt if needed.
3. Spoon generously over the sliced steak and serve extra alongside the fries.

Enjoy! 🤍