Pan Seared Filet Mignon, Mushroom Sauce with Fingerling Potatoes & Bacon Wrapped Asparagus
2 cloves fresh garlic lightly crushed
Method: Heat a medium skillet and pat dry steaks. Season with salt and pepper and sear on high medium heat for 3-4 minutes on each side. Add butter and garlic fresh herbs and baste steak for 1-2 minutes more. Remove from heat and let rest before serving. If you desire the meat to be cooked more than medium rare, you can place the steaks in the oven to cook further.
3 Tablespoons Vegetable Oil
2 Pounds Mushroom, sliced or quartered
1/4 Cup Onion & Chive Philadelphia Cream Cheese
Method:In a large saute pan over medium high heat, add oil until hot and glistening. Add shallots & mushrooms and saute until mushrooms and shallots begin to brown and take color. Add garlic and cook for about 1 minute more or until garlic is fragrant. Add cream, cream cheese, salt and pepper and let simmer on medium low heat until the sauce thickens - about 10-15 minutes. Adjust seasoning with salt and a generous amount of black pepper to taste. Finish with fresh chives.
1 Pound Fingerling potatoes, halved
1 Tablespoon Garlic Powder
Method: Preheat Oven to 400'F. Cut potatoes in half, toss in olive oil, garlic, salt and pepper and lay in a single layer on a sheet tray and roast in oven for 15-20 minutes until golden brown and cooked through.
Method: Preheat Oven to 400'F. Toss Asparagus in olive oil and season with salt & pepper. Divide into 4 stacks and wrap each stack with bacon. Arrange on a rack and place over a tray. Bake for 12 minutes. Remove and enjoy immediately.