Petite Filet

w. Blistered Shishitos &

Butternut Ginger Puree  

Servings 2| Prep Time 45min|Total Time 15min


Roasted Veggies:

3 whole Carrots

2lbs Brussels Sprouts (cut in half)

Cauliflower Florets (4-6)  

Broccoli Florets (4-6)

8-10 Shishito Peppers


Butternut Ginger Puree:

2-3 Garlic Cloves (minced)

1 small butternut squash

1 large ginger root

1 Cup Veggie Stock

1 stick Irish Butter

2 Filet Mignon 3-4oz

S/P - Tt



Preheat the oven to 350 degrees

Place veggie medley on sheet tray and season w S/P and drizzle w. olive oil. 10-12min

In a large Sautee pan add butter ginger, garlic, and squash. Cook the squash until garlic is golden brown. Add veggie stock cover pan and cook squash until fork tender.10-12min

Add Mixture to blender and puree until smooth. Add more veggie stock and butter for desired smoothness. S/P to taste

In a hot large cast iron skillet add shishito peppers and brown each pepper. set peppers in bowl.

In the same cast iron melt 3tbsp of Irish butter and cook filets 2-3min each side. Remove from cast iron and rest steaks on cutting board before slicing. 

This dish was inspired by the bright colors of the fall harvest and full flavors of the holidays.

Let me know what you think!!!!


Servings 4|Prep 15min|Total Time 


1 lb of 80/20 Grass-Fed Ground Beef

Little Gems

Roma Tomatos

Red Onion

Pepper Jack

Potato Buns

Condiments of your choice

Salt/Pepper- Tt



Great Burgers always start with fresh ingredients. Nothing to complicated. Just organic produce, high quality meat, and a few tricks along the way to make your Burger special.


In a large bowl place your ground beef and salt and pepper. Mix thoroughly with your hands to ensure an even seasoning.

( Course Ground Black Pepper and Sea Salt are ideal for burgers)

Slice your onion and tomatoes to the desire thickness and reserve the largest little gem leaves to the side for your burger. Keep the smaller leaves for a tasty side salad!


Make 4 QUARTER POUND PATTIES and place in the fridge for about 5 minutes. I like to let my burger patties set up before i throw them right into the pan.


Heat your cast iron skillet and add a tablespoon of unsalted butter and about 2 tablespoons of olive oil. The butter is for flavor and I find that it helps with the SMOKE POINT of the olive oil so it does not burn to fast. 


Cook each patty for 2-3min per side for a medium burger.

I love pepper jack cheese but you can use munster, cheddar, smoked gouda, or motz!


Most will tell you that Brioche Buns are the best vessels for a burger. I disagree. I grew up eating Potato Rolls and they hold up well to saucy, cheesy Burgers. Brioche  is tasty but not  so great once it gets wet. Don't forget to toast your buns! A toasted bun is THE MOST IMPORTANT trick of the trade when making any HOT SANDWICH. The "crunch factor" is a familiar and enjoyable quality characteristic everyones palate can appreciate.