4 Filet Mignons, approx. 8-10 oz.
5 Shallots, peeled
8 ounces Baby Bella Mushrooms, cleaned
1 1/2 cups Unsalted Butter
3 Garlic Clove, peeled
2 tbsps Worcestershire sauce, to taste
1 tbsp Dijon mustard
1/2 cup brandy
1 cup heavy cream
2 cups EVOO
Small handful of Flat-leaf Parsley
1 Bunch Fresh Asparagus
Micro Greens (Radish, Baby Arugula, Kale, Broccoli)
1 cup Greek yogurt
Coarse Black Pepper
1 cup grated Parm Cheese
2 Fresh Lemons
2 Egg yolks
1 tsp Cayenne pepper
2 tbsps. Honey
1 tsp Poppy Seeds
Season the steaks on both sides with salt and pepper. Heat on medium-high 2 tbsp. EVOO and 2 Tbsp. butter in a skillet large enough to accommodate the 4 steaks. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest.
Preheat an oven to 425 degrees. Place the asparagus into a mixing bowl, drizzle with the olive oil. Toss to coat the spears, then sprinkle with parmesan cheese, garlic, salt, and pepper.
Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes. Sprinkle with lemon juice just before serving.
Super Quick Hollandaise Sauce: Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk.
Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Set aside.