Mediterranean Filet Mignon with Fried Capers and Pomegranate Sauce

Directions

SUMAC RUB

1. Combine all dry ingredients in a small bowl

POMEGRANATE SAUCE

1. Heat olive oil in sauce pan and sauté the shallot and garlic until translucent. Whisk all ingredients except butter into the shallots. Allow the sauce to reduce (a spoon pulled across the bottom of the pan will leave a temporary trail). Strain sauce and whisk in butter, adjust seasonings and put into serving bowl.

FRIED CAPERS AND GREEN OLIVES

1. Heat duck fat in a small saucepan to 325°F

2. Drain olives and capers on paper towels. Add olives to the hot fat and cook until beginning to brown. Remove to a paper towel lined dish. Carefully add the capers to the saucepan and cover initially to prevent splatters. Once the capers stop making noise and are browning, remove to drain with the olives. Add the lemon zest and fry until it curls and browns. Add to the capers.

3. Combine the fried mixture with chopped parsley, oregano, cracked pepper and some crunchysalt.

FILETS

1. 4-24 hours ahead of cooking, dust filets liberally on all sides with sumac rub. Place on a plate and refrigerate until 1hour before cooking

2. Heat grill or grill pan to medium hot temperature. Brush filets with avocado oil and cook the filets 1 to 2 minutes on all four sides, using tongs. Flip frequently and lower heat if the spice coating is getting too charred. Check temperature with an instant read thermometer and cook to desired temperature. Filets will continue to cook after removing from heat so pull from heat 5degrees shy of your ideal final temperature, cover with foil for 5 to 10 minutes. For rare, remove heat when the temperature reaches 120°F, for medium-rare 125°F to 130°F, for medium 140°F,and medium well 145°F-150°F.