Filet with Rosemary Blackberry Compote

Amazingly good and different combination... Seared filet mignon and rosemary blackberry compote with caramelized shallots, oyster mushrooms and spinach. First, sweat shallots in almond oil, then add oyster mushrooms, smoked sea salt, "smack yo mamma" seasoning and freshly chopped rosemary. Add a few tablespoons of a bold Pino Noir to elevate the flavors. Before serving, add organic spinach leaves... Ready when wilted and coated with caramelized shallots/mushrooms. Season the filet with smoked sea salt, lemon juice, cayenne pepper and a thick coating of rosemary. Sear in butter (since butter heats faster than oil, you will achieve a golden crust of perfection!). Finish cooking in oven on a baking sheet. With the Sauté pan that had been used to sear the steaks, add a few table spoons of Pino Noir (or bold red wine) to deglaze. Chop 10 blackberries fine and add to pan with a few tablespoons of chicken stock. Season with smoked sea salt, 2 tablespoons of fresh rosemary, 1tsp chopped jalapeño and lemon juice. Add 10 whole blackberries and cook until tender... Allow meat to rest, then serve with caramelized shallots, oyster mushrooms, spinach and rosemary blackberry compote. The fruity compote brings the filet to an entirely different level. Top with pea shoots, creme fraiche, edible flower and love! 

Love y'all!! ♥