Black Lava Salt and Rosemary Crusted Filet over Browned Butter Mashed Yukons and Mayo Mustard Roasted Asparagus

Can Serve with My Spiked Plum Apple Ginger Chutney and Citrus Parsley Croutons

Potatoes

INGREDIENTS:

5 medium Yukon potatoes cut into 1-inch pieces
2 t kosher salt
1 t black cracked pepper
4 T unsalted butter
¼ C heavy cream

METHOD:

• Add 4 T unsalted butter to a small saucepan over medium low heat. While watching constantly, let the butter melt and then slowly become golden brown. DO NOT walk away and swirl the butter every few second so it all stays incorporated and brown evenly. As soon as you see the brown pieces pull pan off burner. Pour into a small dish and set aside.
• Add cut, unpeeled potatoes to a large stock pot. Cover completely with cool water. Salt the water with the 2 t kosher salt. Bring to boil and let cook for about 15-20 minutes, uncovered, or until very soft. Drain.
• Add the browned butter and the cream, 1 t black pepper and about 2 t kosher salt. Mix well with a masher (I don’t recommend a blender. This makes the starch in the potatoes too sticky. I like hand mashed rustic potatoes for this dish!) and add more salt/cream if needed. Put lid on and keep warm. It will stay hot for 30 minutes or so. Plenty of time to do the filets and the asparagus.

Asparagus

INGREDIENTS:

40 thin asparagus spears, washed and hard end of stalks trimmed off
2 T mayonnaise
2 t yellow mustard
½ t kosher salt

METHOD:

• Preheat oven to 400 degrees. Add trimmed spears to a large bowl and toss with mayonnaise and mustard that has been premixed together. Arrange trimmed spears on a parchment lined baking sheet and sprinkle with kosher salt. Roast for about 7 minutes or until tender.

Filet Mignon

INGREDIENTS:

8, 5-ounce filet mignons patted dry
2 T black lava salt
3 T fresh rosemary chopped finely
4 T good olive oil
4 rosemary sprigs
2 large cloves garlic cut in half
4 T unsalted butter
Chopped Italian leaf parsley for garnish

METHOD:

• The oven should already be preheated at 375 degrees F for the asparagus. You will use the oven for both the filets and the asparagus.
• Put half the rosemary and half the black salt on one side of the filets, pushing it down into the meat. Turn the filets over and do the same thing to the other side pushing the rosemary and black salt into the meat. Let sit for about 20 minutes. (Note, make sure your meat is room temperature before cooking for even cooking and more control of the outcome.)
• Bring 1 large or preferably 2 smaller sauté pans that are oven safe to screaming high heat. An iron skillet works best or a pan that you have to season to use. It’s best to NOT use a non-stick finish. When hot add 2 T oil to each of the two pans. Then place 4 filets in each pan, not touching. Let them sear and caramelize on one side. Don’t try to move them too soon. They’ll lift up when ready. You will begin to see the meat color change to brown on the side touching the pan. When that appears as a thin line turn the steaks over. They should be a lovely toasted dark brown color. Let the filets cook on the other side for about 1 minute.
• Then place both pans in the 375 degree F oven for 6 minutes for medium rare. Check and push in on meat to check. If the meat yields and feel too soft, keep in for another minute. You’re looking for a texture that feels like the inside pad of your thumb when slightly bent in.
• Remove pans of filet and place each on a burner on low. Working quickly add the 2 T butter, a clove of garlic, and a sprig of rosemary to each pan. Tilting the pan ladle the garlic rosemary butter over the steaks to baste them. Tent with foil and let rest for 7 minutes while the asparagus cooks.

TO SERVE:

Place a mound of the mashed potatoes in center of plate. Arrange the chutney on one side and the croutons on the other if you are serving with these two sides. Then carefully place the filet on top of the potatoes and a few sprigs of the asparagus on top of it all. Then a flourish of finely chopped parsley to garnish. Optional: Drizzle a bit of fresh lemon juice over everything before serving.