Post & Beam By Far Niente Recipe

Prepare the Filet Mignon

Start by preheating your grill or skillet over medium-high heat. Season the filet mignon with olive oil, sea salt, black pepper, and chopped fresh rosemary.

Sear the Filet

Place the filet mignon on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Add crushed garlic cloves to the pan for flavor.

Prepare the Asparagus and Tomatoes

While the meat is cooking, wash the asparagus and cherry tomatoes. Toss them in a bowl with balsamic vinegar, garlic powder, and a pinch of salt.

Roast the Vegetables

Place the seasoned vegetables on a baking sheet and roast in the oven at 400°F (200°C) for about 15-20 minutes, or until the asparagus is tender and tomatoes are blistered.

Boil the Potatoes

Peel and chop the Yukon Gold potatoes into even chunks. Boil in salted water until fork-tender, about 15-20 minutes.

Make the Purée

Drain the potatoes and return them to the pot. Add butter and heavy cream, then mash until smooth. Season with additional salt to taste.