Filet Mignon with Smoky Rosemary Potatoes and Asparagus

09Mar08

filet-mignon-goodness.jpgYou guys are going to love this recipe. Super simple to make and worth every penny. Katherine and I made this the other night and it was absolutely divine. I really enjoy cooking with tea and Lapsang Souchong is definetly my favorite tea to cook with. It imparts this wonderfully subtle smoky flavor that you just can’t find anywhere else.

Filet Mignon with Smoky Rosemary potatoes and asparagus
Ingredients:
Two filet mignons to the size of your choosing (we got ours at New Seasons)
8 fingerling potatoes
12 or so asparagus spears (ends chopped off)

2 nice sized rosemary twigs (if living in Portland, you can most likely find it in your front yard)
2 tsp of Foxfire Teas Lapsang Souchong black tea (ground to a powder in grinder)
4-6 tsp of Extra Virgin Organic Tea Seed Oil
some good tasty salt and fresh ground black pepper

Instructions:
1. Venture outside to your front or back yard and politely ask your rosemary plant if it could spare a twig or two. If it says yes, snap two, nice sized thick twigs from the plant (about 12 inches long). Bring inside and rinse off.
2. Preheat gas grill on Med-High heat
3. Take filets out of package and let chill out at room temp for a bit
4. Wash asparagus and fingerlings and pat excess water off
5. Grab a large flat pan that can hold all the ingredients and place them all on the pan
6. Take the rosemary and strip off 2/3 of the fragrant leaves (chop up finely and reserve for later)
7. Take a knife and sharpen the end of the rosemary twig so it resembles a skewer
8. Thread 4 fingerlings on each rosemary skewer
9. Drizzle potatoes with tea seed oil, chopped rosemary, salt, pepper and 2/3 of the ground lapsang souchong (make sure you coat them completely and set aside)
10. Drizzle the asparagus with olive oil and dust with salt and pepper
11. Salt and pepper the the filets to taste
12. Put remainder of Lapsang Souchong on the filet as well
13. Make a cocktail, grab the pan with all the goodies on it, and head out to the grill
14. Place potato rosemary skewers on grill, let cook for 20 minutes or so depending on size (turning occasionally)
15. With 10 minutes remaining on the potatoes, place filets and asparagus on grill (I like to cook my filets for 5-6 minutes per side)
16. Remove everything and let the filet rest for 5-10 minutes
17. Now it is time to dig in to this delicious meal

You can serve this filet with A-1 sauce, but it is always good topped with mushrooms and onions that have been sauted in butter and tea seed oil. I’m not a trained chef by any stretch of the imagination, but I do enjoy cooking. So I hope you try this recipe and enjoy it.

Cheers!

Quinn

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One Response to “Filet Mignon with Smoky Rosemary Potatoes and Asparagus”

  1. thanks for the recipe, really sounds finger lick’n good, I’ll be trying it this weekend!


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