Sam Talbot's Espresso Rubbed Filet Mignon with English Peas, Pea Tendrils and Heirloom Potatoes

• 4 8-ounce, aged filet Mignon
• 2 tablespoons ground espresso
• 1 teaspoon ground cardamom
• 1 tablespoon orange blossom honey
• 1 teaspoon ground cumin
• 1/4 cup olive oil
• Sea salt
• Cracked black pepper
• 2 cups shelled English peas
• 3 to 4 varieties of summer fingerlings, thinly sliced
• 2 bunches pea tendrils
• 1 teaspoon of cumin
• 1 smashed garlic
• 1 diced shallot
• 1 tablespoons butter
• Sea salt
• Cracked pepper

Marinate all of the ingredients with the beef tenderloin until well coated.  Add the two tablespoons of butter into a sauté pan at medium heat. Add the garlic and shallots and cook until translucent. Add the potatoes and cook until crispy and golden brown around the edges. Add the peas and the cumin and cook for about a minute or so, the peas should still have a bite. Add the tendrils and barely sauté, as you want them barely wilted.

Season with sea salt and pepper.

Preheat oven to 400

Add a tablespoon of canola oil to a sauté pan and let oil smoke. Add filets and sear hard on one side. Flip and put in the oven at 350 until medium rare, which should take about 4 minutes at 400 degrees, depending on the thickness of the steaks.

Once finished, let the meat rest for 3 to 4 minutes before slicing.

Take the peas and potatoes and place on the plate.  Fan sliced steak over the peas and sprinkle with coarse fleur de sel.