In the Kitchen: Petit Filet, Roasted Potatoes & Asparagus

Today in the Rhode Show kitchen, brings us Executive Chef Joe Zacovic from the Hillside Country Club making Petit Filet, Roasted potatoes and Asparagus.


  • 8 oz chuck tenderloin
  • Lobster butter 2 oz
  • 1/4 bunch Asparagus
  • 1/2 each Yukon Red Bliss and Sweet Potatoes
  • 1 oz Siracha

Please watch the above video to see how it all comes together.