Preheat oven to 425 degrees Fahrenheit.

Cut off ends of russet potatoes, stand potatoes up, and peel from the top down, making each potato into a uniform cylinder.

Cut each cylinder in half crosswise to make 6 uniform potato cylinders.

Pat potatoes dry with paper towels and season liberally with kosher salt and sparingly with black pepper on all sides.

Heat a cast-iron skillet on medium-high heat and add olive oil.

Place potato cylinders in skillet flat-side down and pan-fry about 2 to 3 minutes until golden brown.

Add butter, duck fat, thyme, and rosemary and continue to cook for another 30 seconds.

Flip potatoes, then baste with butter for about 30 seconds.

Pour chicken broth and add garlic smashed cloves to skillet; bring chicken broth to a boil, cover pan with aluminum foil, and place skillet into preheated oven.

Cook potatoes for 25 to 30 minutes until fork tender. Remove from oven and baste with pan drippings; serve potatoes with smashed garlic on top and lightly sprinkle top of potatoes with Maldon finishing salt.

Thaw filets in refrigerator overnight, then bring to room temperature for 20 to 25 minutes and pat dry with paper towel.

Liberally season filets with salt and pepper on all sides.

Add grapeseed oil to a heavy medium-sized cast-iron pan and bring to medium-high heat.

Add filets to pan and sear for 3 minutes on one side.

Add 1 tablespoon butter and duck fat to pan, flip filets, then butter-baste for about 30 seconds.

Allow filets to finish cooking in pan for another 3 to 4 minutes for medium-rare (130 to 140 degrees Fahrenheit) doneness. Refer to Omaha Steaks cooking chart for different preferred doneness.

Remove filets from pan and allow to rest 6 to 7 minutes.

Discard half of pan drippings and add olive oil; reduce heat to medium.

Add shallots to pan and sauté for about 45 seconds, then add garlic and sauté for another 10 seconds.

Add balsamic vinegar, beef stock, and sweet vermouth to pan and bring to a boil.

Reduce heat to low and simmer pan sauce for about 2 minutes until reduced in volume by half and slightly thickened.

Remove pan from heat and stir in remaining 1 tablespoon of cold unsalted butter until sauce emulsifies; season to taste with salt and pepper and serve sauce over filets.

Carefully remove leaves from red chard and reserve stems.

Trim 1” of the red char stem and then small-dice stems and set aside.

Roll all chard leaves together lengthwise and chop leaves into 1/2” strips.

Add olive oil to pan and bring to medium-high heat.

Sauté red chard stems for 90 seconds until fork tender, add leeks, green onion, garlic, pinch of salt and pepper, and pinch of crushed pepper and sauté an additional 30 seconds.

Add red chard leaves, soy sauce, and rice wine vinegar and sauté about 90 seconds to two minutes until greens wilt and are fork tender; season to taste with salt and pepper.