Kelp's Filet of Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
"A succulent steak with a whirl of asparagus."
For the Steak:
  • 2 8 oz portions beef tenderloin or filet mingon
  • Salt and pepper
  • 2 Tbsp unsalted butter
  • 1Tbsp canola or vegetable oil (see note 1)
  • 1 radish, for garnish (optional)
For the Cranberry Pan Sauce:
  • 1 Tbsp balsamic vinegar
  • 3 Tbsp soy sauce
  • 3 Tablespoons whole-berry cranberry sauce
  • 6 Tbsp water
For the Potatoes:
  • 1.5 lb petite purple or blue potatoes
  • 1 Tbsp salt
  • 3 Tbsp unsalted butter
  • 3-4 Tbsp heavy cream
For the Asparagus:
  • 1 bunch asparagus
  • 2 Tbsp olive oil
  • Salt and pepper
  1. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.
  2. Trim the asparagus by cutting 1” from the bottom of each stalk. Peel the potatoes and dice into quarters. Place the potatoes in a large pot, then add water (enough to cover the potatoes by about 1” of water). Toss in the salt, place on stove and bring to a boil. Allow potatoes to boil for 10-12 minutes, or until they are easily pierced by a fork. While the potatoes are boiling, start the asparagus and the steak.
  3. Place the asparagus on the baking sheet, drizzle olive oil and sprinkle salt and pepper over the asparagus, and toss to coat. Spread the asparagus into one layer and roast in the oven for 10-15 minutes.
  4. Once the asparagus is in the oven and the potatoes are boiling, preheat a heavy cast iron skillet on the stovetop over medium-high heat for 5-10 minutes. Cast iron is heavy and takes time to heat thoroughly, so handle it with caution. Once the pan is very hot, add the oil (just enough to coat the bottom of the pan).
  5. Season both sides of the steaks liberally with salt and pepper, and then add them to the hot cast iron skillet. Sear one side for 1-2 minutes, then flip over and sear the other side for about the same length of time (see note 2 below). Once both sides are seared, flip back to the side you started on, and let cook for 3-4 minutes. Add 1 Tbsp of butter to the top of each steak and let melt. Then flip again and continue cooking for 2-3 minutes. Finally, use tongs to stand the steak on its side and sear the edges. This should only take a minute or so. If you’re not sure about doneness, the best way to test is to use a thermometer: Medium Rare 135°F, Medium 140°F, Medium Well 145°F.
  6. Once done, remove steaks to a plate and let rest for 10 minutes.
  7. Once the potatoes are fork-tender, drain the water and move potatoes to a large bowl. Using a potato masher (or a large fork or a handheld electric mixer) mash the potatoes to your desired consistency. Add the butter and cream and mix well until the butter is fully melted. If desired, continue adding cream 1 Tbsp at a time until you’re satisfied with the taste and texture.
  8. To make the cranberry pan sauce, add all ingredients to the pan you just cooked the steak in, and simmer over medium heat until thickened and syrupy (about 2-3 minutes). Remove pan from the heat.
  9. To assemble, place asparagus spears in a wheel pattern, then spoon the mashed potatoes on top. Place a steak on top of the mashed potatoes, and drizzle with the pan sauce. Add a radish for garnish (optional).
  10. Enjoy!
Note 1: Any oil with a high smoke point is fine. Canola or vegetable oil work well, but this is not the right time for Extra Virgin Olive Oil!
Note 2: It’s near impossible for me to tell you how to properly cook a steak. There are many variables, including whether you’re using a cast iron skillet like I used, a cast iron griddle pan, a stainless steel pan, a nonstick pan or a grill. It also depends on the thickness of your steak, and whether you let your steak sit at room temperature for 45 minutes before cooking (best practice), or if it’s been plucked straight from the fridge (that’s what I do, because I’m forgetful and don’t remember to take the steak out ahead of time…). And even then, it depends on how cold your fridge is versus mine. Not to mention that everyone has a different preference for steak doneness. To the best of my ability, this recipe is written to produce a medium-rare steak in a cast iron skillet on an electric stovetop using a 1” thick cut of beef tenderloin.
Recipe by hOhm Cooking at