Filet Mignon with Chocolate Balsamic Reduction and Asparagus

Ingredients

Cooking Directions

Filet Mignon: Bring steaks to room temperature. Massage both sides with Fleur de Sel & freshly cracked pepper. Heat 1-2 tablespoons of olive oil in a frying pan over medium-high heat until almost smoking. Add the steaks to the hot pan. Sear the steaks for 2 minutes on each side. Reduce the heat to medium-low and cook the steaks for another 2 minutes per side. Tent the cooked steaks in aluminum foil and let them rest for 10 minutes.

Asparagus: Heat the olive oil over medium heat. Add the minced garlic and chile flakes, fry until the garlic is a golden color, about 2 minutes. Throw in the asparagus, tamari, and black pepper, to taste and saute for 10 minutes, or until the asparagus is tender.

Balsamic reduction: Heat a small pot on medium; add the 6 tablespoons of aged balsamic and 6 tablespoons of maple syrup. Simmer for 5-7 minutes, until consistency is syrupy and coats the spoon. Add 1-2 tablespoons of finely-grated, semi-sweet dark chocolate. Stir to melt for 1 more minute, remove from heat. Serve immediately, this stuff gets gummy.

Slap the grilled filet mignon on a plate, drizzle with Chocolate-Balsamic reduction, and serve with love… or french-fries. Whatever.