Ingredients:
For Filet Mignon

• 1 (10 ounce) filet mignon
• 2oz Gorgonzola cheese butter
• 2 oz Roasted red pepper
• 1tsp diced shallot
• ¼ tsp roasted garlic
• 1 Tablespoon olive oil
• Mashed Potatoes (see recipe below)

Gorgonzola fondue

• 1/2 cup cream cheese
• ¼ cup gorgonzola
• 1 oz red pepper roasted and diced
• 1 oz shallot diced and sautéed
• Salt pepper

For Buttermilk Mashed Potatoes

• 1 pound Yukon gold potatoes, peeled and cut into large chunks
• 1 cup butter milk
• ¼ pound of butter, slightly softened
• Salt and pepper, to taste

Method:
Prepare the gorgonzola Cheese Fondue:
In a bowl, combine all ingredients. Stir until thoroughly combined. Place mixture on top off cooked filet.

Prepare the Mashed Potatoes:
In a stockpot, bring water to a boil over high heat. Boil the potatoes until a knife can be easily inserted into the center of a chunk. Drain the water. Mash the potatoes with the butter milk and butter. Season with salt and pepper, to taste. Top with fried sweet haystack potato, and steamed asparagus.