Filet Mignon* Recipe

Step 1: Preheat and Season

Preheat the oven to 400°F (200°C). Season the filet mignon pieces with olive oil, salt, and black pepper on all sides.

Step 2: Sear the Filet

In a hot skillet, sear the filet mignon for 2-3 minutes on each side until a brown crust forms.

Step 3: Roast the Filet

Transfer the skillet to the preheated oven and roast for about 10-15 minutes for medium-rare. Adjust time for desired doneness.

Step 1: Boil Water

In a large saucepan, bring 4 cups of water to a boil.

Step 2: Cook Grits

Once the water is boiling, add the Weisenberger grits and salt. Reduce heat to low, stirring occasionally, and cook for about 20-25 minutes until thickened.

Step 3: Add Ingredients

Stir in roasted red peppers, butter, and Parmesan cheese until well combined and creamy.

Step 1: Soften Butter

Allow the stick of unsalted butter to come to room temperature until soft.

Step 2: Mix Ingredients

In a bowl, combine the softened butter, chopped parsley, minced garlic, lemon juice, and salt. Mix until well blended.

Step 3: Form and Chill

Form the butter mixture into a log shape using parchment paper. Chill in the refrigerator until firm.

Step 1: Prepare Crab and Asparagus

In a bowl, gently mix the crab meat and blanched asparagus.

Step 2: Heat Hollandaise Sauce

Warm the hollandaise sauce gently in a small saucepan or microwave, ensuring it doesn't boil.

Step 1: Plate the Dish

On a plate, spoon a generous portion of the roasted red pepper Weisenberger grits.

Step 2: Top with Filet Mignon

Place the roasted filet mignon on top of the grits.

Step 3: Add Oscar-Style Toppings

Top the filet with the crab and asparagus mixture, and drizzle with warm hollandaise sauce. Finish with a dollop of compound butter.