Filet Mignon with Spring Asparagus
Filet Mignon with Spring Asparagus
Ingredients:
4 eight ounce filet mignon
1/2 lb white asparagus
1/2 lb green asparagus (hard ends removed)
1/2 C beef stock
1/4 C spicy red wine such as Shiraz
3 sprigs thyme
1 crushed garlic
1 jar cipolline onions in balsamic vinegar
extra virgin olive oil
3 leaf balsamic
salt course black pepper
SERVES FOUR
Bring large pot of salted water to a boil. Add white and green asparagus to boiling water and cook until just tender, about 2-5 minutes depending on the thickness of the asparagus. When the asparagus are tender, remove from water and dunk into a large bowl of ice water to blanch the vegetables. Once cool, slice white asparagus length-wise in half to produce two planks.
Heat 1 tablespoon olive oil in a heavy medium skillet over medium high heat. Sprinkle with salt and pepper. Ass asparagus and just allow them to rewarm in the skillet. Remove, salt the asparagus. Add steaks to skillet; cook to desired temperature, about 4 minutes per side for medium rare. Transfer steaks to plate, but do not clean skillet. Add beef stock, red wine, garlic clove, thyme, then simmer to reduce to a glaze, scraping up buts on the bottom of the pan. Once the sauce has reached a syrupy consistency remove the thyme branches and garlic.
To plate: Lay down four to five green asparagus, as a bed. Top with halved white asparagus, running perpendicular to the green. This will create a a small platform for a the filet. Place the filet on top and pour a spoonful of the sauce on top of the steak. Crown with a balsamic cipollini onion and another spoonful of sauce.
Swirl a ring of Extra Virgin Olive Oil and a ring of balsamic around the plate to create a dressing for the asparagus.
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