Serves 6

For The Leek Topping:

5 cups of vegetable oil
3 leeks dark green removed
½ cup parsley leaves
¼ cup rosemary sprigs picked from stem
3/4 cup all purpose flour
Salt

For The Beef:

1/4 cup of vegetable oil
Six 6-ounce cuts of filet mignon
Salt
Coarsely ground black pepper
½ stick of butter
4 cloves crushed garlic
3 sprigs of thyme
3 spring rosemary

For The Mushroom Topping:

3 cups quartered shitake mushrooms (stems removed)
3 cups quartered crimini mushrooms
2 tablespoons sherry vinegar
5 tablespoons of unsalted butter
Salt
Black pepper

For the Leeks:

1. Heat oil in a large saucepot and make sure that the oil does not come more than half way up the sides of the pot.
2. Cut leeks into quarters, and then cut into small strips lengthwise. Place into a large bowl of water to rinse off any dirt or sand. This will also help the flour to coat the leeks evenly.
3. Remove leeks from water and place in a large Ziploc bag, add parsley, rosemary, and flour, close and shake to coat evenly. Test the temperature of your oil by sprinkling a small amount of flour into the oil, when the oil foams or sizzles it is ready to fry.
4. Shake off excess flour and carefully lower leeks and herbs into oil a little at a time. Fry leeks until golden brown. Remove with a slotted spoon onto a paper towel and season with salt.

For the Beef and Mushrooms:

1. Heat two large fry pans with ¼ cup of vegetable oil in each. Season the beef well, on all sides, with salt and pepper.
2. When pans are smoking hot carefully place three filets in each pan, and lower heat to medium high.
3. Sear until golden brown on each side, about 4 minutes on each side for a medium rare filet. Add half of the butter, garlic, thyme to each pan during the last two minutes of cooking, spooning the butter over the steak as it cooks.
4. Remove steaks on to a plate to rest, and add mushrooms to the hot pans. Cook for five minutes browning on all sides. Add sherry vinegar and butter, and season with salt and pepper to taste.
5. Mound warm mushrooms over steak and pile high with fried leeks and herbs.

The leeks can also be cleaned ahead and stored in an airtight container until ready for use.

To achieve nice caramelization, cook at high temperatures in small batches or in multiple pans. Do not over crowd the pan; overcrowding causes the temperature of your pan to drop.

Makes 6

6 medium sized Yukon gold or red skinned potatoes
2 tablespoons vegetable oil
2 tablespoons salt
6 pieces of aluminum foil
1/3 cup gorgonzola or blue cheese
1 teaspoon pepper
1/3 cup heavy cream
¼ cup chopped chives for garnish (optional)

1. Preheat oven to 350º F.
2. Wash and dry potatoes, and place in large mixing bowl. Toss with vegetable oil and salt. Wrap each potato individually with aluminum foil. Place potatoes onto baking sheet and bake for approximately 45 minutes, or until toothpick is inserted with ease.
3. Remove potatoes from the oven, remove foil, and allow them to cool enough to touch.
4. With a knife, cut quarter sized holes in the top of each potato and discard tops. With a small spoon, hallow out each potato. Reserve the potato flesh in a separate medium size mixing bowl. Make sure to leave some potato around the inside edges to help keep the shape.
5. Mix gorgonzola, pepper, and heavy cream with the potato. Stuff the potato shells with the mixture, mounding each potato with the mixture.
6. Return potatoes to a sheet tray and place under broiler. Remove from oven when golden or at about five minutes.

Makes 12 servings

4 cups sugar
3 cups water
3 cups fresh lemon juice
Fresh mint or lemon slice (for garnish)

1. Heat sugar and water, stirring until the sugar dissolves. Add lemon juice and stir to combine.
2. Pour into a large shallow pan. Place in freezer and stir with a rubber spatula every 20 minutes, until completely frozen, breaking up any large lumps as you go.
3. Serve in a glass and garnish with fresh mint or a lemon slice