Filet Mignon

Pommes Anna

• 4 ea Potatoes (cleaned, peeled, thinly sliced)
• 1 cup Duck fat or clarified butter
• Kosher salt to taste
• Freshly cracked white pepper to taste
• Fleur de sel or sea salt to taste

Filet 

• 4 each 6-8 ounceFilet of Beef Tenderloin
• 4 tablespoons Clarified Butter
• 3 tablespoons Whole butter
• 8 sprigs Thyme
• 2 each Cloves garlic
• Kosher salt to taste
• Freshly cracked white pepper to taste

Succotash

• 3 each Ears corn (cleaned, kernels cut off cobb)
• 1 each Bell pepper (small dice)
• 1 cup Green zucchini (small dice)
• 1 cup Summer beans (blanched), diced
• 1 teaspoons Garlic minced
• 1 teaspoon Fresh herbs (cilantro or basil, chives)
• 4 tablespoons Butter
• Kosher salt to taste

Pommes Anna

1. Thinly slice potatoes and mix with duck fat; season with salt and pepper to taste
2. Fill a round mold such as a muffin tin with several layers of potatoes, to reach about 1/2" thick
3. Spoon additional 1 tablespoon duck fat or clarified butter on top of each mold of potatoes
4. Bake in oven at 420 degrees Fahrenheit until crispy and golden brown on outside
5. Eat straight from oven, or keep outside (up to 3 hours) and reheat in oven to warm

Filet

1. Season meat with salt
2. In a cast iron pan, put over high heat to warm
3. Once pan is hot, add clarified butter and sear meat on all sides
4. Meanwhile add 1 tablespoon of whole butter, thyme, and garlic
5. Finish in oven until filet reaches an internal temperature of 125 degrees Fahrenheit (medium-rare)
6. Bring filet out of oven, and brush butter on top; crack fresh black pepper and sprinkle sea salt
7. Serve warm

Succotash

1. In a sauté pan over low heat, melt butter and garlic until tender
2. Add corn and beans; sauté until nearly done
3. Add the pepper and zucchini; cook until all vegetables reach desired doneness
4. Season with salt and herbs