An ultimate experience with a culinary journey featuring a symphony of flavors and curated wine pairings.

Chef’s Table

Preheat your oven to 400°F (200°C). Season the filet mignon with salt, black pepper, and fresh rosemary. Heat olive oil in a skillet over medium-high heat and sear the filet for 3-4 minutes on each side until browned.

Prepare the Filet Mignon

Transfer the skillet to the preheated oven and roast for an additional 10-15 minutes or until the desired doneness is reached. Remove and let rest for 5 minutes.

Finish in the Oven

In another skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Add asparagus, season with salt and pepper, and sauté for about 5-7 minutes until tender.

Sauté the Asparagus

In the same skillet used for the filet, add red wine and bring to a simmer. Reduce by half, then stir in heavy cream and Parmesan cheese. Cook until thickened.

Prepare the Red Wine Sauce

Slice the filet mignon and place it on a plate with asparagus on the side. Drizzle the red wine sauce over the filet. Serve with crusty bread for dipping.