- Roto Roast Char Crust®
- 2 filet mignon cuts
- 1 bunch of Asparagus
- Salmon Roe Caviar (optional)
- Store Bought Garlic/Lemon Aioli
- 4 Jumbo Shrimp with tails
- 4 pieces of Prosciutto
- Olive oil
- Fresh Thyme (optional)
Asparagus & Shrimp:
Preheat oven to 475 degrees.
Place asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook in the oven for about 10 minutes until asparagus starts to get soft but it is still crisp. Set aside.
Wrap prosciutto around the base of the shrimp. Sprinkle Roto Roast Char Crust all over Shrimp.
In a cast iron pan add 1 tablespoon of olive oil on high heat.
Place shrimp in a cast iron pan and sear on both sides until the shrimp is no longer opaque. About 2-3 minutes on each side.
Remove from pan and set aside.
Preheat oven to 450 degrees.
Make sure filet mignons are brought to room temperature. Sprinkle heavily with Roto Roast Char Crust. Brush olive oil over them.
Get your cast iron pan hot with ½ tablespoon of olive oil and ½ tablespoon of butter, then add beef. Sear for 2 minutes and flip. Sear on all sides, then transfer to the oven. Continue to flip every 2 minutes for another 8 minutes until medium rare.
Place filet on your plate with asparagus, a dollop of aioli and a small dollop of caviar on asparagus. Place shrimp on the plate. Wrap the top of the tails together with the thyme.