This dish is a classic introduction to refined French technique. Tender eye fillet is cooked with butter, garlic, and thyme, then paired with fondant potatoes that are crisp on the outside and silky within. Finished with a glossy hollandaise, it’s a beautiful lesson in temperature control, basting, and emulsion — basically the kind of dish that makes students feel very chefy, in the best possible way.
Nutrition per serving
Ingredients
- Eye Fillet
- 4 eye fillet medallions (about 6–7 oz each)
- Salt and black pepper, to taste
- 2 tablespoons butter
- 2 thyme sprigs
- 2 garlic cloves
- Potato Fondant
- 6 large potatoes
- 3 1/2 tablespoons butter
- 2 cups beef or vegetable stock
- 2 garlic cloves
- 2 thyme sprigs
- Salt, to taste
- Hollandaise Sauce
- 3 egg yolks
- Juice of 1/2 lemon
- Salt, to taste
- Cayenne pepper (optional)
- 7 oz clarified butter (about 3/4 cup plus 2 tablespoons)
Instructions
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Step 1
Potato Fondant
- Peel the potatoes and cut them into even cylinders.
- Heat the butter in an ovenproof pan and sear the potatoes until golden on one side.
- Turn the potatoes, then add the garlic and thyme.
- Pour in the hot stock so it comes halfway up the potatoes.
- Bake at 350°F for 35–40 minutes, until tender and glazed.
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Step 2
Eye Fillet
- Season the steaks with salt and black pepper.
- Sear in a hot pan with butter until well colored.
- Add the garlic and thyme, then baste continuously with the foaming butter.
- Cook to the desired doneness, then rest for 3 minutes before serving.
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Step 3
Hollandaise
- Whisk the egg yolks over a bain-marie until pale and foamy.
- Slowly pour in the warm clarified butter while whisking constantly.
- Add lemon juice, salt, and a pinch of cayenne if using.
- Continue whisking until the sauce is smooth, thick, and glossy.