Executive Chef/owner Domenico Bosco crafts the perfect filet mignon via sous vide technique to your desired done-ness. It's pan-seared to give it a bit of crust but the bulk of the cooking is done in the water bath. The steak is served with slender asparagus and smartly sauced with sprigs of Oakes Farms' organic fresh thyme, sauteed shallots, succulent stewed prunes, crisp pine nuts, veal demi-glace, a dash of white wine and a hint of Hawaiian sea salt.
 

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