INGREDIENTS
Herb Blend, 3 TBL divided
3 tsp Fresh Rosemary, chopped
3 tsp Fresh Thyme, chopped
3 tsp Fresh Oregano, chopped
Coffee Rub:
2 TBL Fine Ground Coffee (recommend Cattle Dog Coffee Roasters Guatemala Direct Trade coffee)
1 tsp Garlic Powder
1 TBL Herb Blend
1 TBL Brown Sugar
1 tsp Kosher Salt
½ tsp Black Pepper
4 x 8oz Filet Mignon
1 TBL Extra Virgin Olive Oil
2 TBL Butter
Brown Sugar Bourbon Sausage Marmalade:
8 oz Wampler’s All-Natural Sausage
2 TBL Butter
½ cup Brown Sugar Bourbon
¾ cup Chicken Stock, divided
1 1/2 TBL cornstarch
Herb Poached Eggs:
4 x Pasture Raised Eggs
2 TBL Extra Virgin Olive Oil
1 TBL Herb Blend
1 TBL Fresh Parsley, chopped
Arugula Salad:
5 oz package Organic Baby Arugula
1 TBL Herb Blend
1 TBL Fresh Parsley, chopped
1 TBL Extra Virgin Olive Oil
1 juice from Lemon
Salt & Pepper to taste
Blanched Asparagus
INSTRUCTIONS
1. Chop fresh herbs - Rosemary, Thyme, and Oregano and blend together.
2. Mix ground coffee, garlic powder, herb blend, brown sugar, and salt & pepper until well blended.
3. Melt 2 TBL of butter in a saute pan. Add sausage until browned. Remove from heat and pour in the bourbon, scraping the brown bits from the bottom of the pan. Return to heat and add ½ cup of chicken stock. Reduce the sauce by ½. Take the remaining ¼ cup of chicken stock and add 1 ½ TBL corn starch to make a slurry. Brin the sausage mixture to a boil and stir in the slurry until thickened.
4. Take each Filet Mignon and pat dry. Rub each filet with olive oil and rub the coffee mixture onto sides, top and bottom of each filet.
5. Take a cast iron pan and heat to medium-high. Melt 2 TBL of butter in pan until light brown. Place filets in pan to sear sides, then sear top and bottom. Finish by place cast iron pan in a preheated oven at 350 degrees for 5-10 minutes until desired temperature is reached. Remove from oven and let rest for 15 minutes.
6. While steak is cooking prepare eggs and make salad.
7. Rub 4 ramekins with olive oil. Blend Parsley and herb mixture together, then sprinkle into each ramekin. Rub the herbs around to coat the bottom and sides of each ramekin. Crack 1 egg in each ramekin and place in a shallow pan of boiling water. Poach until the egg whites are cooked but yolk is still soft.
8. Place arugula in a mixing bowl, drizzle olive oil and lemon juice into bowl and toss gently. Add blanched asparagus tips and season with salt & pepper to taste
9. Bring a shallow pan of water to boil. Have a mixing bowl with water and ice set aside. Place asparagus spears and tips into boiling water until bright green. Remove from water and place into ice bath to stop cooking process. Drain from water and set aside for salad and garnish.
10. PLATING: Place filet onto one side of plate and cover with sausage marmalade. On the other half of plate create a mound with the arugula salad and place poached egg on top. Garnish with asparagus spears and parsley leaf.