Ingredients

2, 6-8oz	Grass Fed Filet Mignon
⅓ cup	Chef Brik - ‘Honey & Worcestershire Rub’
2 Tbls	Chef Brik - ‘Black Garlic & Shallot Rub’
2 oz	Olive Oil
2 pieces	Garlic
4 oz	Asparagus
1 Large	Russet Potato Cut into Small 1" Cubes
½ Tbls	Butter
2 Tbls	Rosemary
1½ tsp	Apple Cider Vinegar
1 tsp	Salt
2 tsp	Fresh Cracked Pepper

Method

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