-Prepping the Steak-

-Start with the highest quality steak you can find. I use a Prime, 21 day dry aged Wagyu beef, though trust your butcher and ask for the best. Season the steak with a liberal amount of the Coffee Spice Mix and a little salt, allow to rest at room temperature, about 30 minutes.

-Mushroom Fondue-

Clean all the mushrooms using a brush and remove any form of dirt. Finish by lightly rinsing in warm water. Cut the mushrooms into medium size chunks, discarding the bottom of the stems.

In a large pan sear the mushrooms until golden brown, add 2 oz of butter, cook until they become creamy. Readjust the seasoning and reserve hot. *Sometimes I use a splash of cognac or red wine to moisten and/or drink....

-Black Garlic-

Place the black garlic in a blender or food processor and puree with a splash of olive oil, a little sherry vinegar, salt and pepper. Puree until smooth and creamy. Reserve for later use.

-Cooking the Steak and Asparagus-

In a large cast iron or thick bottom pan sear the spice crusted Filet over medium-high heat. Sear the steak until it takes on a dark color and thick crust, though don’t allow the spice mix to burn, then add 3 ounces of butter and cook to the desired temperature, finish in the oven if needed. Remove from the pan and allow to rest for 5 minutes. In the same pan, drain the remaining fat, add 1 ounce of fresh butter and roast the asparagus. Cook the asparagus until tender, about 2 min then drain.

-Plating-

Place the wild mushroom fondue in the center of the plate, arrange the asparagus to the side and lightly fan out. Then place the steak on the fondue. Finish a couple dollops of the black garlic puree and finish the steak with fleur de sel or sea salt and garnish with a little of the spice mixture.