FILET MIGNON WITH ASPARAGUS SHALLOTS + OYSTER MUSHROOMS

 
RECIPE
INGREDIENTS

FOR FILET MIGNON

1 filet mignon steak 8oz
2 tbsp extra virgin olive oil
3 garlic cloves smashed
2 arbol chilis
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
Salt and pepper to taste

PREPARATION

FOR FILET MIGNON


1. Preheat oven to 400°F for about 5 to 6 minutes before you’re ready to cook. 

2. Heat your cast iron skillet over high heat.

3. Season your  fillet mignon with salt and pepper. When your  pan begins to lightly smoke, add 1 Tbsp olive oil and add Fillet to the pan, sear on one side until light brown crust forms.

4. Flip your fillet and add garlic, thyme, rosemary, arbol chili and 1 tbsp of olive oil. 

5. Using a spoon baste fillet with the olive oil, herbs and chiles in plan. 

6. Transfer skillet to your oven, and cook for 5 to 6 minutes until your thermometer reads 115°F. Remove fillet mignon, herbs and chili’s from pan and let it rest until you prepare the asparagus, shallots and oyster mushrooms.

INGREDIENTS 

FOR VEGGIES

1/2 cup asparagus cut into 2 inch pieces
3-4 shallots Cut in half
1 cup oyster mushrooms
1/2 Tbsp Extra-virgin olive oil
1/2 tsp garlic, minced
1 sprig of thyme
1 sprig of rosemary
Salt and pepper to taste

PREPARATION

FOR VEGGIES

1. Using the same skillet with remaining olive oil, over high heat add shallots , oyster mushrooms, rosemary and thyme sprigs. 

2. Sauté oyster mushrooms and shallots for two minutes then add asparagus, garlic and salt and pepper to taste, sauté for one minute.

3. Spoon sautéed asparagus, shallots and oyster mushrooms on a plate top with filet mignon and serve. Enjoy!

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