Place the Beef en Croute on a sheet pan lined with parchment paper.
Bake in a 375°F convection oven for 12-15 minutes.
Place the Filo-wrapped Asparagus on a sheet pan lined with parchment paper.
Bake in a 400°F convection oven for 6-8 minutes.
Deep fry the tater kegs in Brilliance oil set to 350°F for 6 minutes.
Split the finished tater kegs in half lengthwise.
On a small slate or other small plate place one piece of beef, the split tater keg, and the asparagus. Add a half tablespoon of the dressing for dipping.
