Okay I still can't plate for shit and I put the yams and jus in each other's places...smh.. but it was amazing too poor for fine dining but this was amazing and only cost about $15




🥩 Thyme Basted Filet with Black Garlic Espresso Jus, Purple Yam & Guajillo Purée, and Pickled Serranos

🔥 A fine-dining-style dish with a perfectly seared filet, smoky and silky purple yam purée, bold black garlic espresso jus, and bright pickled serranos for balance.


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🛒 Ingredients (Serves 1)

🥩 Steak & Basting

1 filet mignon (½ lb, 1.5-2.5 inches thick)

Salt & black pepper (for dry brining)

1 tbsp neutral oil (canola or avocado blend)

2 tbsp roasted garlic butter

2 sprigs fresh thyme


🟣 Purple Yam & Guajillo Purée

1 medium purple yam, peeled & cubed

1 tbsp butter

¼ cup heavy cream, warmed

½ tsp smoked paprika

½ tsp rice vinegar OR lemon juice

1 dried guajillo pepper, toasted & rehydrated

Salt & black pepper to taste


☕ Black Garlic Espresso Jus

1 tbsp minced shallot

1 tbsp mashed black garlic

½ cup beef stock

1 shot espresso (~2 tbsp)

1 tbsp cold butter


🌶 Pickled Serranos

1 serrano, sliced thinly on a bias

½ cup white vinegar

¼ cup rice vinegar

¼ cup water

1 tbsp honey or sugar

½ tsp salt

1 dried guajillo pepper

1 small garlic clove, smashed


🌿 Garnish

Handful of microgreens

1-2 drops olive oil

Pinch of flaky salt

1-2 drops lemon juice (optional)



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🔥 Directions

1️⃣ Prep Work (Ahead of Time)

Dry brine steak (season and refrigerate uncovered for at least 45 min).

Pickle serranos (simmer vinegar, honey, salt, guajillo, and garlic, pour over sliced peppers, chill).

Prepare black garlic paste (mash cloves until smooth).

Toast and rehydrate guajillo (toast in a dry pan for 30 sec per side, soak in hot water for 10 min, blend).


2️⃣ Steam the Purple Yam

Steam cubed purple yam for 10 min in an Instant Pot (or until fork-tender).

Let cool slightly, then mash.

Mix in butter, warm cream, guajillo paste, smoked paprika, salt, and vinegar until smooth.


3️⃣ Sear & Baste the Steak

Preheat stainless steel pan over medium-high until hot.

Add oil, then sear steak 2-3 min per side until golden brown.

Sear edges for 30 sec per side.

Reduce heat, add garlic butter & thyme, and baste for 30-45 sec.

Remove at 125°F internal temp and rest for 10 min.


4️⃣ Make the Black Garlic Espresso Jus

Sauté shallots in butter until soft.

Stir in black garlic paste, then deglaze with espresso.

Add beef stock, reduce slightly, then whisk in cold butter off heat.


5️⃣ Assemble & Plate

Swoosh purée on the plate with the back of a spoon.

Slice steak in half and arrange slightly offset.

Drizzle black garlic espresso jus on the plate.

Garnish with pickled serranos and lightly dressed microgreens.


🔥 Enjoy! Would you tweak anything next time? 😊

