Sapphire Supper Club Recipe

Preparation

1. 1

   Prepare the Filet Mignon

   Preheat your oven to 400°F (200°C). Rub the filet mignon pieces with olive oil, minced garlic, rosemary, sea salt, and black pepper. Let it marinate for about 30 minutes.

2. 2

   Sear the Steak

   Heat a skillet over medium-high heat. Once hot, add the marinated filet mignon and sear for 3-4 minutes on each side until browned. Transfer to the oven and cook for an additional 5-7 minutes for medium-rare.

3. 3

   Cook the Asparagus

   In the same skillet, add the butter and asparagus. Sauté for about 5-7 minutes until tender and slightly charred. Season with salt and pepper to taste.

4. 4

   Make the Sauce

   Remove the filet mignon from the oven and let it rest. In the same skillet, add red wine and beef broth. Bring to a boil, scraping the bottom of the pan to release any browned bits. Reduce the sauce by half and season with salt and pepper.

5. 5

   Serve

   Slice the filet mignon and serve it alongside the sautéed asparagus. Drizzle the red wine sauce over the steak before serving.