Ingredients

6x 1-1/2″ thick filet mignon medallions
Kosher salt
Cracked pepper
1 lb prosciutto wrapped asparagus
3 lbs sliced par boiled red bliss potatoes in extra virgin olive oil and herbs
½ cup butter and fresh herbs
Extra virgin olive oil

Cook Time: 10 Minutes 

Instructions

1. Prepare a foil lined baking sheet with filet medallions and generously season with cracked pepper. Allow filet to sit at room temperature for 30-45 minutes.
2. Par boiled herb potatoes should be roasting over medium heat along with prosciutto wrapped asparagus till nice and crisp.
3. Up on the warming rack add a pot of melting sweet cream butter seasoned with Mediterranean sea salt and a handful of herbs- rosemary, oregano, thyme.
4. Using tongs, place filet over direct heat and sear for 2 minutes. Rotate each medallion 90 degrees and sear an additional 3 minutes. Discard the foil lining baking sheet.
5. Using tongs, flip once and cook for 2 minutes, then rotate 90 degrees
6. Serve this up with the rotisserie roasted potatoes and prosciutto wrapped asparagus. Finished off with a drizzle of herb butter.