Knock the Ball out of the Park Steaks

Ingredients:

• As many filets mignon as you have people. Best are 5-6 ounce, 1 ½ inch thick cuts.
  
• Fresh rosemary
  
• Prosciutto 
  
• Garlic, 2-3 cloves, minced
  
• Vermouth, white grape juice, lemonade, something sweet and a little tangy (I once used Vitamin Water in a pinch and it worked just fine), about 3 tbsp.
  
• Soy sauce
  
• Balsamic vinegar
  
• Butter
  
• Salt and pepper
  
• 5 oz potatoes per person
  
• A pound of good thick asparagus
  

1. Preheat the oven to 400. While it’s preheating, pull the steaks out and let them come to room temperature. 
   
2. If the potatoes are large (russets, large red etc.) cut them into ~2 inch pieces. Toss them in a large bowl with 3 tbsp extra virgin olive oil, 2 tsp salt and 1 tsp pepper. Spread them in a large baking pan and put them in the oven.
   
3. Strip the sprig of rosemary of its leaves and chop the leaves. Slice the prosciutto thick enough to fit the steaks and wrap them around the sides, fastening them with a toothpick. Rub the steaks on each side with salt, pepper, chopped rosemary.
   
4. Once the potatoes have been in 25-30 minutes, put the asparagus in a smaller baking pan, drizzle with olive oil and salt, put it in the oven too.
   
5. When the potatoes have been going for 45 minutes, preheat a cast iron skillet to medium high. When you throw some drops of water into the pan and the water dances it’s hot enough.
   
6. Add 4 tbsp of olive oil to the pan, spread it around and add the steaks. 4 minutes per side, pull them out and cover with foil on a plate. Turn off the oven and take out the potatoes and asparagus.
   
7. Add a little more oil, add the garlic and saute for 15 seconds. Turn down the heat to medium.   Pour the vermouth or white grape juice over the garlic, scrape up the steak bits and let this mix cook until it thickens, keeping it moving, 2-3 minutes.
   
8. Add 3 tbsp each or so or soy sauce and balsamic vinegar, continue to stir until it has thickened, another 2-3 minutes.
   
9. Take it off the heat and stir in ¼ stick of butter or so. Add salt and pepper to taste.
   
10. Plate it all up. One steak, 6-8 pieces of potato and 6-8 stalks of asparagus per plate. Drizzle the sauce over each steak.
    
11. Be worshiped.