Filet Recipe
7oz filet, espresso-porcini rub, asparagus, rustic Yukon mashed potatoes, Bordelaise sauce.
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Ingredients
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Filet
Asparagus
Rustic Yukon Mashed Potatoes
Bordelaise Sauce
Method
Filet
- 1
Prepare the Rub
In a small bowl, combine espresso powder, dried porcini mushrooms (finely ground), salt, and black pepper. Mix well.
- 2
Season the Filet
Rub the espresso-porcini mixture generously over the filet mignon. Let it sit at room temperature for about 30 minutes.
- 3
Asparagus
- 4
Prepare the Asparagus
Trim the tough ends off the fresh asparagus. In a large bowl, toss the asparagus with olive oil, minced garlic, lemon juice, and salt.
- 5
Cook the Asparagus
Spread the asparagus on a baking sheet and roast in a preheated oven at 400°F (200°C) for 12-15 minutes, or until tender and slightly charred.
Rustic Yukon Mashed Potatoes
- 6
- 7
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until desired consistency is reached.