Porcini Rubbed Filet Mignon Recipe
Okinawa Sweet Potatoes, Asparagus, Demi-Glace, Herb Bu'er, Crispy Ham
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Porcini Rub
Grind the dried porcini mushrooms into a fine powder using a spice grinder or mortar and pestle. Combine with salt and black pepper in a small bowl.
- 2
Season the Filet Mignon
Rub the porcini mixture generously over all sides of the filet mignon steaks. Let them rest at room temperature for 30 minutes to absorb the flavors.
- 3
Cook the Sweet Potatoes
Peel and cube the Okinawa sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with a little butter, salt, and pepper.
- 4
Prepare the Asparagus
Trim the ends of the asparagus and blanch in boiling water for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 5
- 6
Make the Herb Butter
In a small bowl, combine softened butter with chopped fresh herbs. Mix well and set aside.
- 7
Crisp the Ham
In the same skillet, add the slices of ham and cook until crispy. Remove and drain on paper towels.
- 8
Plate the Dish
On each plate, serve a portion of mashed Okinawa sweet potatoes, lay the seared filet mignon beside it, top with demi-glace, garnish with asparagus, a dollop of herb butter, and crispy ham.
