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Ingredients
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Appetizers
Main Course
Dessert
Method
Appetizers
- 1
Prepare the Beef Tartare
Finely chop the Wagyu beef and place it in a mixing bowl. Add the capers, Dijon mustard, and egg yolk. Mix well until everything is combined.
- 2
Season the Mixture
Finely chop the parsley and add it to the beef mixture. Season with sea salt and black pepper to taste. Mix again to incorporate the seasonings.
- 3
Main Course
- 4
Prepare the Filet Mignon
Let the filet mignon steaks sit at room temperature for 30 minutes before cooking. Season both sides generously with sea salt and black pepper.
- 5
Sear the Steaks
In a large skillet, heat 2 tbs of butter over medium-high heat. Once melted and bubbling, add the steaks. Sear for about 4-5 minutes on each side for medium-rare, adjusting time as needed for desired doneness.
- 6
Add Aromatics
In the last minute of cooking, add the remaining butter, crushed garlic cloves, and fresh thyme to the skillet. Baste the steaks with the melted butter and aromatics.
- 7
- 8
Serve
Plate the filet mignon alongside the sautéed asparagus for a beautiful presentation.
Dessert
- 9
Make the Chocolate Ganache
In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the dark chocolate. Let it sit for a minute, then stir until smooth.
- 10
Add Sweetness
Stir in the sugar, vanilla extract, and a pinch of sea salt into the chocolate ganache until well combined.
- 11
Chill and Serve
Pour the ganache into serving cups and refrigerate for at least 1 hour until set. Serve chilled and enjoy!