Koji-aged filet with bordelaise, duck fat potato pave fries and asparagus with anchovy butter

Process koji rice and pass through a fine mesh sieve into a dust; coat all sides of the steaks. Refrigerate uncovered 48 hours.

Rinse off the koji, pat dry, vacuum seal and sous vide two hours as before.

Peel 2.5 lb Yukon Golds and slice thinly on a mandolin. Melt about a cup of duck fat with a pinch of kosher salt and half a teaspoon each garlic and onion powder; whisk and toss with the potatoes until every slice is coated.

Grease a small loaf pan, line with parchment pressed into the corners, and shingle the potatoes in layer by layer, pressing tightly. Grease the overhang and fold it over.

Bake at 225F for three hours.

Set on a rimmed baking sheet, weigh down with a same-size loaf pan filled with heavy things, cool at room temperature at least an hour, then refrigerate overnight.

Lift out by the parchment, trim the edges while very cold, cut into rectangular prisms, and freeze on a parchment-lined baking sheet at least two hours, up to a few days.

Bordelaise: simmer 6 oz dry red wine, a small finely diced shallot, two sprigs thyme and a bay leaf in a medium saucepan to syrupy, 6 to 8 minutes. Add a cup of demi-glace and cook about 5 minutes more until it coats a spoon. Strain and set aside.

Mix a softened stick of butter with two finely minced anchovies.

Fry the frozen pave logs gently in vegetable oil at 375F; drain on paper towels and keep warm.

Sear the steaks in a couple tablespoons of high smoke point oil in cast iron; sprinkle with salt.

Asparagus in olive oil in a saute pan over medium high, tossing; add 2 tablespoons water, cover and steam about two minutes. Uncover, let the water evaporate, saute until lightly browned; off the heat toss with the anchovy butter to emulsify into a glossy sauce.

Warm the bordelaise and whisk in 2 to 4 tablespoons butter. Finish the paves with flaky salt and plate.