• 7 oz filet mignon (USDA prime, aged, center cut)
• 1 oz Rogue River blue cheese
• 2 oz Bordeaux demi-glace
• 1 ea. orange zest
• 3 Tbsp extra virgin olive oil
• ½ ea. shallot (minced)
• 2 ea. garlic (sliced
• 3 ea. asparagus (peeled/trimmed)
• 1 ea. parsley
• 1 tsp butter
• 1 tsp sage butter
• 2 oz duck fat
• Bulls blood micro herb
• Yukon Gold potatoes (steamed/sliced)
• Salt/black pepper
■ Add extra virgin olive oil to a pan, turn on high heat. Season filet mignon with salt and pepper. When the oil has reached the smoking point, add the filet mignon to the pan. Sear until golden brown on all sides. Remove from pan. Brush the filet mignon with melted sage butter, place in the oven at 350F until rare. Remove filet mignon from the oven and top with rogue river blue cheese, place filet mignon back in the oven until center has reached desired temperature.
■ Season asparagus with olive oil, salt, black pepper, orange zest and butter. Bake at 400F until tender.
■ Add duck fat to a pan on medium heat. When the duck fat starts to smoke, add the sliced Yukon Gold potatoes, season with salt and pepper. Fry until golden brown on both sides, add shallots and garlic, sauté for 1 minute, add fresh chopped parsley and finish in the oven at 350F until potatoes are tender. Assemble potatoes, asparagus, filet mignon, finish with Bordeaux demi-glace and micro herb for garnish.
Recipe provided by: Chef Dan Van Norman