8oz Center Cut Filet* Recipe

Cooking Instructions

1. 1

   Prepare the Chianti Demi Glaze

   In a saucepan, combine Chianti wine and beef stock. Bring to a boil and reduce heat to simmer until the sauce thickens, about 15 minutes. Season with salt and pepper to taste.

2. 2

   Cook the Filet Mignon

   Season the filet mignon with salt and pepper. Heat a skillet over medium-high heat and add olive oil. Sear the filet for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

3. 3

   Make the Potato Puree

   Peel and chop the potatoes. Boil in salted water until tender, about 15 minutes. Drain and return to the pot. Add butter and mash until smooth. Season with salt and pepper to taste.

4. 4

   Cook the Asparagus

   In a separate pan, heat a little olive oil over medium heat. Add asparagus and sauté until tender, about 5-7 minutes. Season with salt and pepper.

5. 5

   Make Gorgonzola Butter

   In a small bowl, combine softened butter and gorgonzola cheese. Mix until well blended and set aside.

6. 6

   Plate the Dish

   On a plate, place a serving of potato puree, top with the filet mignon, and drizzle with Chianti demi glaze. Add sautéed asparagus on the side and finish with a dollop of gorgonzola butter on top of the filet.