Directions
In a sauté pan, sauté potatoes in bacon fat until slightly brown. Deglaze pan with wine, then add stock until it covers potatoes. Simmer over medium heat until potatoes are al dente. Increase heat to high and reduce liquid until almost dry. Add butter to glaze potatoes. Stir in herbs, lemon juice, salt and pepper.
Preheat oven to 400 degrees. Heat 2 tbsp. oil in an oven-proof sauté pan over medium-high heat and sear filets until brown crust has formed on both sides. Transfer to oven for 3 to 4 minutes for medium-rare. Let rest a few minutes before serving.
In a separate pan, sauté onions, asparagus and mushrooms in remaining 2 tbsp. oil. Season with salt and pepper. Stir in arugula.
To serve, place vegetables on individual plates and place steak on top.
Serve with maple mustard, which is prepared by blending the following until smooth: 1 (8-oz.) jar stone-ground or Dijon mustard, 1/4 cup apple cider vinegar, 1/4 cup pure maple syrup, 2 tsp. brown sugar and 1 tsp. salt.
Serves 2