Chef John sears filet mignon to a crust and serves it with a velvety blue cheese sauce—bold and tangy against the buttery beef. Roasted asparagus and garlic mashed potatoes make it a steakhouse plate without leaving home.
Nutritional facts
Protein
43g
Carbs
21g
Calories
600kcal
Fat
37g
Ingredients
Tenderloin Steak, Yukon Potatoes, Asparagus, Heavy Cream, Blue Cheese, Whole Milk, Butter, Canola and Olive Oil Blend, American Grana Cheese, Garlic, Extra Virgin Olive Oil, Kosher Salt, Thyme, Black Pepper
For much of the past two decades, Chef John DeLucie has been one of New York City's most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn. Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe's great cuisine centers (France and Italy) where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, DeLucie landed several jobs including Chef de Cuisine at the venerable seafood restaurant Oceana. Today, DeLucie's style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, opened in Hudson, New York, in 2022.
