Jun 09 2026
Restaurants›Stock Hill›Snakes On A Farm Recipe

Snakes On A Farm Recipe

Inspired by Stock Hill
Time1h
Serves2

grilled snake river filet 8oz, local mushroom emulsified demi glace, grilled local mushrooms & asparagus, baby leeks

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Ingredients

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Main Ingredients

Demi Glace

Method

Preparing the Demi Glace

  1. 1

    Prepare the Shallots

    Finely chop the shallots and set aside.

  2. 2

    Cook the Base

    In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots and cook until translucent, about 3-4 minutes.

  3. 3

    Add Wine and Reduce

    Pour in the red wine and bring to a simmer. Allow it to reduce by half, approximately 10 minutes.

  4. 4

    Add Beef Stock

    After the wine has reduced, add the beef stock and thyme. Simmer for an additional 20-30 minutes until the sauce thickens.

  5. 5

    Finish the Sauce

    Remove from heat and whisk in the butter, season with salt and black pepper to taste. Strain the sauce and keep warm.

Grilling the Vegetables

  1. 6

    Prepare the Asparagus and Leeks

    Trim the ends of the asparagus and cut the baby leeks in half lengthwise. Rinse and pat dry.

  2. 7

    Grill the Asparagus and Leeks

    Preheat your grill to medium-high heat. Toss the asparagus and leeks in the remaining olive oil, season with salt and black pepper. Grill the asparagus for about 3-4 minutes until tender and slightly charred. Grill the leeks for about 2-3 minutes until softened.

Grilling the Snake River Filet

  1. 8

    Prepare the Filet

    Season the Snake River filet with salt and black pepper on both sides.

  2. 9

    Grill the Filet

    Place the filet on the grill over medium-high heat. Grill for about 4-5 minutes per side for medium-rare, or until the desired doneness is reached.

  3. 10

    Sauté the Mushrooms

    In a skillet, melt 1 tablespoon of butter and sauté the local mushrooms over medium heat until golden brown, about 5-7 minutes.

Plating

  1. 11

    Plate the Dish

    On a large plate, create a base with the sautéed mushrooms. Place the grilled Snake River filet on top, then arrange the grilled asparagus and leeks around the filet. Drizzle the emulsified demi-glace over the filet and serve warm.

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