9-29 Filet Mignon with Herb Potatoes 2.jpg

Time: 60 mins
Servings: 2


2, 6-8ozGrass Fed Filet Mignon
⅓ cupChef Brik - ‘Honey & Worcestershire Rub’
2 TblsChef Brik - ‘Black Garlic & Shallot Rub’
2 ozOlive Oil
2 piecesGarlic
4 ozAsparagus
1 LargeRusset Potato Cut into Small 1" Cubes
½ TblsButter
2 TblsRosemary
1½ tspApple Cider Vinegar
1 tspSalt
2 tspFresh Cracked Pepper


Herb Potatoes

  • Preheat oven to 425⁰F
  • In a mixing bowl, add the potatoes, Chef Brik ‘Black Garlic & Shallot  Rub’ , 1 Tbls chopped garlic, olive oil, salt & pepper, & mix together
  • Place it onto a baking sheet & bake them for 20-30 mins

Grilled Asparagus

  • Preheat grill to medium-high heat (you can oven roast as well. Just use the same baking sheet with the potatoes & roast them together)

  • In a mixing bowl, toss the asparagus with remaining chopped garlic, olive oil, salt & pepper. Be careful not to break the asparagus spears when tossing

  • Place on the grill & grill them for about 5 mins

Filet Mignon

  • Preheat heavy bottom sauté pan on medium heat
  • Season generously the filet steaks with Chef Brik ‘Honey & Worcestershire Rub’ on both sides of the steak
  • Drizzle the pan with 3 Tbls of olive oil & once its hot, add the steaks to the pan & sear 3 mins on each side for a perfect medium rare steak. For more well done, turn down the heat to medium-low heat, & sear both sides for 4-6 mins on each side
  • On the last minute of cooking the steak, add the cloves of garlic, butter, rosemary, & baste the steak for 30 seconds
  • Set aside on a plate with the pan drippings & let it rest for 3-5 mins before slicing
  • Place the asparagus on the bottom of the plate, then the potatoes, & then the sliced steak

Bon Appétit & Enjoy