Chef's Tasting Recipe

1. Prepare the Filet Mignon

Season the filet mignon with sea salt and black pepper on both sides.

2. Heat olive oil in a pan over medium-high heat. Once hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare.

3. Add the fresh rosemary and butter to the pan in the last minute of cooking. Spoon the melted butter over the steaks as they finish cooking.

4. Sauté the Asparagus

While the steak is cooking, trim the asparagus and sauté it in a separate pan with minced garlic and a pinch of salt until tender, about 5-7 minutes.

5. Prepare the Tomatoes

Halve the cherry tomatoes and toss them with balsamic glaze. Set aside.

6. Assemble the Tasting Plate

Slice the filet mignon and arrange it on a plate with sautéed asparagus, balsamic cherry tomatoes, and a sprinkle of Parmesan cheese.

7. Garnish with microgreens and serve immediately.