1/2 tablespoon Coriander seeds (whole) 1/2 tablespoon Pink Peppercorns 1/2 tablespoon White Peppercorns 6 Cardomon Pods 5 pieces Star Anise (whole) 2 Golden Beets (whole) 1/2 cup Sherry 2 cups Water
For the Roasted Beets: Preheat the oven to 425 degrees. Toast all spices in a dry pan over high heat until aromatic. Place beets, spices, sherry and water in a small roasting pan and cover tightly with foil. Roast beets until tender, about 45 minutes. While hot, peel beets using a towel and cut into small chunks.
1 1/2 cups Parsnips (peeled and chopped) 1 Vanilla Bean (halved lengthwise and seeds scraped) 2 cups Milk 1 cup Heavy Cream Salt and Pepper to taste
For the Parsnip Puree: Place all ingredients in a sauce pot and bring to a simmer, cooking until the parsnips are soft. Puree solids in a blender until smooth, adding some of the liquid if necessary to thin out the mixture. Adjust seasoning.
Water to blanch Salt to taste 1/4 cup Sugar Snap Peas 1 tablespoon Butter 1/2 teaspoon Harissa
For the Sugar Snap Peas: Bring water to a boil, and add salt so that the water has a nice salty flavor. Add the sugar snap peas and blanch for about 1 to 2 minutes; they should stay bright green and crunchy. In a small sauté pan over low heat, melt butter and harissa. Add blanched sugar snap peas, toss with harissa butter, and adjust seasoning if necessary.
6 ounces Filet (cleaned) Salt and Pepper to taste 2 tablespoons Ras el Hanout (blend of spices from Morocco) 2 tablespoons Canola Oil 2 tablespoons Butter
For the Filet Mignon: Season filet on all side with salt, pepper and ras el hanout. Heat a cast iron skillet over medium heat until hot, add oil and sear steak on both sides until nicely browned. Place butter in the pan, and baste the steak on all sides until it is cooked to medium rare-medium (3 to 5 minutes, depending on thickness). Remove from pan and allow to rest.
1 Shallot (minced) 1/2 cup Red Wine 2 tablespoons Butter
In the same pan, add the shallot and sauté until translucent. Then add the wine and reduce by half, and whisk in the butter until a nice thick sauce is formed. Strain sauce through a fine strainer.
Place a pool of parsnip puree on the plate. Cut filet in half diagonally and place on top of parsnip puree. Drizzle with pan sauce. Garnish with beets and sugar snap peas.