*Filet Mignon Recipe

Prepare the Chipotle Butter

In a bowl, mix the softened unsalted butter, chipotle in adobo sauce, and lime juice. Set aside.

Prepare the Red Wine Reduction

In a saucepan, combine red wine and chopped shallots. Simmer over medium heat until reduced by half. Stir in butter and season with salt. Keep warm.

Prepare the Straw Onions

Slice the onion thinly and soak in cold water for 30 minutes. Drain, then toss in flour. Deep fry until golden and crispy. Drain on paper towels.

Prepare the Vegetables

Chop zucchini, bell pepper, and carrot. Toss with olive oil, salt, and pepper. Set aside.

Prepare the Potatoes

Preheat the oven to 425°F (220°C). Cut the rainbow potatoes into quarters, toss with olive oil, salt, pepper, and rosemary. Spread on a baking sheet.

Roast the Potatoes

Roast the potatoes in the oven for 25-30 minutes or until tender and golden, stirring halfway through.

Cook the Filet Mignon

Season filet mignon steaks with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the steaks for 3-4 minutes per side for medium-rare. Let rest.

Sauté the Vegetables

In the same skillet, add the prepared garden vegetables and sauté for about 5-7 minutes until tender.

Serve

On each plate, place the filet mignon, a portion of roasted rainbow potatoes, sautéed garden vegetables, and drizzle with red wine reduction. Top with straw onions and a dollop of chipotle butter.