Roasted Fillet Mignon (Valentine)
Chef Capon’s culinary journey started when he was discovered by the legendary chef Charlie Palmer following his graduation from Johnson & Wales University.
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Ingredients
- 2 pièces 6-8 oz filet mignons
- 1 bunch of spinach
- 5 cloves of garlic
- 2 tablespoons EVOO
- 4 tablespoons butter
- 4 sprigs rosemary
- 4 sprigs fresh thyme
- 6-8 pieces cipollini onions
- ¼ cup balsamic vinegar
- Salt
- pepper
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