While on vacation in Seattle, we went out to dinner with my brother and his family. He chose a place named Jak’s Grill which is located in Issaquah Washington. We arrived about 20 minutes before they opened, and there were already some people there waiting. As opening time got closer, more people starting showing up. My brother said that if you come later, there is a very long wait to get in, and they didn’t take reservations.
When they opened, we quickly got a table. We started with appetizers of stuffed shitake mushrooms, and also garlic mashed potatoes. Both of these were delicious. The rest of the table with the exception of my niece shared a couple bottles of wine. I don’t drink wine, so I ordered a Coke, or a Pepsi, only to be told they had RC Cola. RC Cola? I took the RC Cola, but didn’t drink a lot of it. I never figured out why a place that serves such wonderful food, then serves it with such a foul tasting cola! RC Cola sucks!
For dinner, I ordered the filet mignon. Oh man, it was so good! I have never had a better filet mignon, and I have tried many others! Jak’s filet mignon just melted in my mouth!
When I got home from vacation, I set about to figure out how to make filet mignon like they had at Jak’s. Over a two week period, I made filet mignon for dinner about 10 times. I have to admit that many of the nights, I only prepared a single tenderloin, instead of two as the costs were adding up. My wife was getting tired of filet mignon. But after many tries, many of which were good, I hit upon a recipe that came very close to the filet mignon at Jak’s Grill. Here it is:

Steak Butter aka (aka Maitre d’Hotel Butter)
1/2 Cup butter (softened at room temp)
1 Tbsp. Worcestershire sauce
2 Tsp. (3-4 cloves) garlic, blanched, and minced
1 Tbsp. parsley
1 Tbsp. parmesan cheese

Blanch garlic by placing unpeeled garlic cloves in boiling water for 5 minutes then peel – garlic a milder, smoother flavor.
Mix all ingredients in a food processor (or bowl). Form into a log, and wrap in foil or parchment, and refrigerate. Melt over steak or filet mignon.

Filet Mignon almost like Jak’s Grill
1 approx. 8oz beef tenderloin filet per person
olive oil
salt
pepper

Filet Mignon is very easy to make. Buy beef tenderloin filets at your local grocery store butcher. Generally one 8oz fillet person is good. Leave filets out on counter about an hour to warm up to room temperature (don’t leave em out TOO long though).
Brush filets with a light coat of olive oil. Sprinkle them with salt & pepper. Grill filets, turning frequently, until center reaches 130 degrees.
Serve on warm plates. Melt Steak Butter over filets.

Here is a recipe for Garlic Mashed Potatoes similar to what I had at Jak’s Grill:

Garlic Mashed Potatoes
1 lb potatoes
1 Tbsp. butter
2-3 cloves of garlic
1 Cup heavy cream
1/2 tsp. salt
1/4 tsp. black pepper

Slice potatoes into cubes. In a large pot, cover potatoes with cold water. Heat on high until water begins to boil. Lower heat to medium and continue to cook for 15 minutes.

Melt butter in small sauce pan over medium-high heat. Using a garlic press, crush garlic, and add to butter to saute for 2 minutes. Add cream, and cook for about 8 minutes, stirring ofter to prevent burning. Add salt and pepper to cream mixture.

When potatoes are done, drain off water, and then mash with masher. Add cream and garlic mixture to potatoes, and mix well. Serve.

Yield: 2 servings
Note: recipe can easily be doubled.