Summer is finally here, well at least a couple days a week! Now all the neighborhood farmer's markets are open and running full speed ahead. We went to the Ballard Farmer's Market today. Not only was it a beautiful day, sunny and warm, but there were plenty of fresh products to choose from.

We picked up a couple of beef filets from Skagit River Ranch. Beautiful organic meat from a small farm down near Olympia. Next we found some gorgeous porcini mushrooms. We have been dieting pretty hard the last couple of months and wanted a little treat for ourselves, so a trip to a local farmer's market seemed like just the ticket.

Here's what we came up with today:

Pan seared beef filet with porcini mushrooms, orecchiette, sauteed asparagus and a sundried tomato and porcini demi glace

2 6oz beef tenderloin steaks

4oz orcecchiette pasta, cooked

2 cups sliced and blanched asparagus

4oz porcini mushrooms sliced thin, trimmings diced

1 cup sundried tomato demi glace

1 tablespoon minced shallots

1 teaspoon minced garlic

1 teaspoon chopped fresh thyme

3 teaspoon olive oil

1 lemon juiced

Salt and pepper to taste

In a medium sauté pan over high heat, add 1 teaspoon olive oil and chopped porcini trimmings and sauté. In another large sauté pan over high heat add 1 teaspoon olive oil and heat, add seasoned steaks and sear. Cook on first side until nice brown crust forms. Turn over steak and continue to cook. In first sauté pan, add shallots and garlic, then sauté until fragrant, add orecchiette and 1/4 cup sun-dried tomato demi. Reduce heat to a simmer and allow sauce to be absorbed into pasta.

In sauté pan with steaks and mushrooms add fresh thyme and remainder of demi, bring to a simmer and reduce heat. In another sauté pan over medium high heat add 1 teaspoon of olive oil and heat until very hot, add asparagus and quickly sauté. When asparagus is caramelized, deglaze with lemon juice.

How you plate this dish is really up to you but this is what we did. Enjoy and please get out to your local farmer's market. Cheers!