Northwest Filet Au Poise Recipe

Prepare the Potatoes

Boil the Idaho potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Make Brown Butter

In a saucepan, melt the unsalted butter over medium heat. Continue cooking until it turns golden brown and smells nutty. Pour over the potatoes and mash until smooth. Season with salt and pepper to taste.

Prepare the Asparagus

Trim the ends of the asparagus and toss with olive oil, salt, and pepper. Grill over medium-high heat until tender and slightly charred, about 5-7 minutes.

Sear the Tenderloin

Season the Certified Angus Beef tenderloin with salt and pepper. Heat a skillet over medium-high heat and add a touch of olive oil. Sear the tenderloin for 4-5 minutes on each side for medium-rare, or to your desired doneness.

Caramelize the Shallots

In the same skillet, add sliced shallots and cook until caramelized, about 5 minutes. Remove and set aside.

Make Black Peppercorn Sauce

Add crushed black peppercorns to the skillet and deglaze with a splash of water or broth, scraping up any brown bits. Let simmer for a few minutes until slightly thickened.

Plate the Dish

On a plate, serve a portion of the brown butter mashed potatoes. Place the seared tenderloin on top, add caramelized shallots, and drizzle with black peppercorn sauce. Arrange the grilled asparagus on the side.

Optional Shrimp

For surf & turf, grill the shrimp until pink and opaque, about 2-3 minutes per side, and place them on top of the beef or alongside.