Learn how to make a Filet Mignon topped with Boursin cheese and grilled pepper lime asparagus wrapped in nori.
Serve over your favorite mashed potatoes and you’re good to go. Need a mashed potato recipe? Check out my Fully Loaded Redskin Mashed Potato recipe. https://www.youtube.com/watch?v=oORfdENRlNs
Trust me. These peppercorns will make you throw out your regular black pepper: Tellicherry Peppercorns
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Pepper Lime Asparagus
1 Bunch Asparagus (Fibrous bottoms trimmed off)
2 Tbls Olive Oil
1 or 2 Limes (for fresh squeezed juice)
TT Kosher Salt
TT Fresh Cracked Tellicherry Peppercorns (Link above)
Blanch & Shock:
Bring 2 quarts of salted water to a rolling boil
Submerge asparagus and let cook for 1* minute (check it)
Asparagus is done when it is firm to the bite but not raw.
If you let it get soft it will be ruined.
Smaller asparagus will be done quicker.
(Check thin asparagus after 30-45 seconds)
Remove from boiling water and place in an ice bath immediately. When completely cooled remove from the ice bath and drain. (You can cover these and store them in the fridge for 2-3 days before use.)
Within 1-2 hours of cooking toss your asparagus in the oil, fresh squeezed lime juice, Kosher salt and fresh cracked pepper.
Preheat your grill
Season both sides of your filet mignon with kosher salt or sea salt and tellicherry peppercorns. Gently press or pat the seasonings onto the surface of the steak. Be generous. Most of this will fall off.
Spray one side of your steak with a high temp cooking oil and then place the oiled side down onto the grill.
Check your steak often, flip, and cook to your desired level of doneness. (155 -160+ degrees Fahrenheit is considered well done for beef. Use a thermometer to help you gauge it’s progress.)
When your steak is close to being done add your asparagus to the grill. Since your asparagus was already blanched and shocked, it will not take very long to be fully heated. Keep all of your asparagus spears facing the same direction for easy plating.
When cooked to your liking, remove your filet from the grill and let rest for 2-3 minutes.
Remove the asparagus from the grill and place 4-6 spears on a 1″-2″ wide strip of nori and roll firmly. *You can trim the excess nori after you have achieved 1.5 revolutions around the asparagus.*
Place 4-6 ounces of mashed potatoes (or other starch) in the center of your plate.
Place your filet on top of your starch and top with a tablespoon of Boursin cheese
Position your asparagus bundle where it is aesthetically pleasing and serve.
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