Season the beef tenderloin filets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the filets for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Asiago Mashed Potatoes

Make the Mashed Potatoes

Peel and chop the russet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add asiago cheese, heavy cream, butter, salt, and black pepper. Mash until smooth and creamy.

Drop Peppers

Sauté Drop Peppers

In a small pan, heat olive oil over medium heat. Add drop peppers and sauté until tender, about 5-7 minutes. Season with salt to taste.

Candied Bacon Relish

Prepare the Bacon Relish

Cook the bacon in a skillet until crispy. Remove and drain on paper towels. In the same pan, add brown sugar, apple cider vinegar, and onion. Cook until onions are soft. Chop the bacon and mix it back into the skillet. Season with salt to taste.

Black Garlic Butter

Make Black Garlic Butter

In a bowl, mix together the softened butter, mashed black garlic, and chopped parsley until well combined.

Demi-Glace

Prepare the Demi-Glace

In a saucepan, combine beef stock, red wine, chopped shallot, and thyme. Bring to a simmer and reduce until slightly thickened, about 15-20 minutes. Strain if desired.