Filet Mignon with Tri-Colored Potatoes and Smoking Herbs

Top the king of meat entrees with crunchy, colorful potatoes and aromatic thyme and rosemary.
Filet_Mignon_w-Tri-Colored_Potatoes

Ingredients:

1/4 C canola oil
4 6-oz. filet mignon
Salt and pepper, to taste
1/4 C Dijon mustard
2 C tri-colored new potatoes, quartered
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 lb. Markon First Crop Thyme
1/4 lb. Markon First Crop Rosemary
Edible petals, to garnish

Instructions:

Brush meat with half of the canola oil, then season with salt and pepper. Add to a hot grill pan or skillet and cook until browned on one side (with grill marks, approximately five minutes), then flip to continue cooking on other side two more minutes. When done, remove from grill pan and let rest.
Add remaining oil to pan and when hot, add in new potatoes, salt, and pepper. Cook until browned, stirring as needed to prevent sticking.
Brush beef with Dijon mustard, then arrange equal portions of potatoes over surface. Top with thyme and rosemary, artfully arranged. For an aromatic entrance, light the woody ends of rosemary so that they begin to smoke (be sure to extinguish upon serving).

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.