Jul 14 2026
Restaurants›Fire & Ice Restaurant & Bar›Restaurateur Of The Year Recipe

Restaurateur Of The Year Recipe

Inspired by Fire & Ice Restaurant & Bar
Time40m
Serves2

Make Restaurateur Of The Year Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Sauce

Sides

Method

Preparing the Steak

  1. 1

    Season the Filet Mignon

    Pat the filet mignon dry with paper towels. Drizzle olive oil over both sides of the steaks. Season generously with salt and black pepper.

  2. 2

    Sear the Steaks

    Heat a skillet over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest.

Making the Sauce

  1. 3

    Sauté Shallots

    In the same skillet, reduce the heat to medium and add the diced shallots. Sauté for 2-3 minutes until they are translucent.

  2. 4

    Add Wine and Beef Stock

    Pour in the red wine and beef stock. Increase the heat and bring to a boil. Stir occasionally and let it reduce by half, about 5-7 minutes.

  3. 5

    Finish the Sauce

    Once reduced, lower the heat and add the butter. Stir until the butter is melted and the sauce is glossy. Season with salt and pepper to taste.

Preparing the Sides

  1. 6

    Cook the Asparagus

    While the sauce is reducing, bring a pot of water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

  2. 7

    Sauté Garlic

    In a separate pan, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

  3. 8

    Combine Asparagus and Garlic

    Add the blanched asparagus to the pan with garlic. Squeeze lemon juice over the mixture and sauté for an additional 2 minutes. Season with salt and pepper to taste.

Plating

  1. 9

    Serve

    On each plate, place a filet mignon, drizzle with the red wine sauce, and arrange the sautéed asparagus on the side. Enjoy your meal!

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