Stuffed Filet Mignon

To prepare the stuffing: Heat the oil and butter in a large saute pan or skillet. Add the mushrooms and toss to coat. Cook until lightly browned, tossing occasionally, 4 to 6 minutes depending on the size of the pan. Season with salt and pepper. Turn out onto a shallow bowl and set aside to cool to room temperature. Return the pan with the juices to the heat and add the garlic; saute until the garlic is softened. Combine the garlic with the mushrooms in the bowl and stir in the cream. Adjust seasoning with salt and pepper.

To prepare the filets: Cut the filet lengthwise one third of the way through and open out. Using successive cuts with the knife parallel to the original cut, make a slit part way through the meat and open the meat out further. Cut again and open, again and open, slowly unrolling the meat into a single flat piece about 1/2-inch thick. Season with salt and pepper. Melt the olive oil and butter in a large saute pan over high heat and sear on both sides just until browned, 30 seconds to 1 minute per side; keep the inside rare. The meat will only be seared, not cooked. Remove from heat and place on a work surface. Spoon mushroom stuffing along the center of the meat, then roll up the meat around the filling and secure with a line of toothpicks. Wrap with plastic wrap and chill in the refrigerator for about 6 hours.

When ready to cook, preheat the oven to 375 F. Unwrap the filet and cut into four thick pieces. Place on a large buttered baking pan. Roast 8 to 10 minutes, to desired degree of doneness. Remove and set aside; tent with foil to keep warm. Let the meat rest about 5 minutes before cutting.

To prepare the sauce: Heat the butter in a small saucepan over medium heat and whisk in the flour. Cook 3 to 5 minutes, until smooth and thickened; this mixture, called a roux, should just begin to turn blond. Remove from heat and set aside. Combine the chicken stock and cream in a saucepan over medium-high heat and bring to a boil, mixing well. Reduce heat to medium and stir gently with a whisk until slightly thickened. Whisk in the roux and continue to cook 2 minutes. Set aside and keep warm.

To prepare the vegetables: Put the garlic and 1 tablespoon of the butter in a non-stick saute pan or skillet over medium-high heat. Cook, stirring occasionally with a wooden spoon, until the garlic is golden brown. Set aside off the heat.

Cut the baby potatoes in half. Bring a pot of water seasoned with the sea salt to a boil and add the potatoes. Boil just until softened, 5 to 7 minutes depending on size. Remove and drain. Toss with half of the butter and season to taste with salt and pepper. Toss the asparagus gently with the remaining butter and season to taste.

To serve: Gently whisk the truffle butter and oil into the sauce. Remove the toothpicks from the filet and trim a little bit off each end to create a flat surface. Cut the filet into four slices. Divide the potatoes among the plates. Place a filet slice on each plate. Spoon sauce over and around the slices. Lean an asparagus stalk against one side of each filet. Stand a rosemary sprig in each filet and place a caramelized garlic clove next to the rosemary.