1/2 cup sweetbread and mushroom cream (see recipe below)
8 spears grilled asparagus
salt and pepper
Season filet with salt and pepper and sear in skillet to medium rare. Approximately 5-7 min. Set aside to rest for 2-3 minutes before slicing. Place Gorgonzola mash in center of plate and top with grilled asparagus. Thinly slice filet and place over asparagus and potatoes. Spoon sweetbreads and sauce over filet and serve.
Gorgonzola mashed potatoes
3 large Idaho potatoes (peeled and diced)
3/4 cup sour cream
2 tbsp. butter
3/4 cup gorgonzola cheese
2 tsp. salt
Place potatoes in sauce pot and cover with cold water. Bring to a boil and reduce heat to medium. Cook until fork tender, approximately 15 min. Drain potatoes and return to pot. Add butter and mash until melted. Add sour cream, gorgonzola and salt and mash until incorporated and creamy. Store in warm spot until ready to serve.
Sweetbread and mushroom cream
2 2 oz slices prepared sweetbreads 2 tsp. butter 1 oz. julienned red onion 1/4 cup sliced mushrooms 1/1/2 cup heavy cream 1/4 cup brandy 1/2 tsp. salt 1/2 tsp. sugar
Prepare sweetbreads by poaching in salted water with fresh rosemary stems for approximately 7 min. Allow to cool and remove outer membrane. Slice sweetbreads into 1/4 inch slices and set aside. Melt butter in skillet and sauté onion and mushroom until tender. Deglaze with brandy and allow to cook for 1 min to flame. Add cream, sweetbread slices and seasonings. Cook until thickened and set aside until ready to serve.