Filet Mignon with Steamed Asparagus

We got our hands on a couple of beef tenderloins for a really good price. Even after making the Beef Tenderloin in Salt Crust, we still had some leftover loin. So Annie defrosted it, cut it up into steaks, and prepared them according to this recipe from Bruce Aidells.

We also steam-fried some asparagus.

Finished plate with roasted bell peppers and a baked organic russet potato.

This was so yummy. Bruce Aidells sure knows how to cook meat!

Aloha, Nate

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2 Comments Post a Comment
  1. Jesse says:

    >Very creative! Take a look at my site sometime — we have very similar tastes.

  2. tigerfish says:

    >Looks so good!

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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