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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 4each Filet Mignon – 6 oz each 1each Fresh Black Truffle – Fine Chopped 1each Med. Shallot – Fine Chopped 1 clove Garlic – Minced ½ lb Unsalted Butter – Room Temperature 2tbsp Chopped Fresh Herbs – Parsley, Thyme, Rosemary 1tsp Truffle Oil Olive Oil Kosher Salt Pepper Instructions: Preheat Oven to 400 degrees 1.Place the butter in a mixing bowl and turn the speed to medium and blend until the butter is very pliable. 2.Add the truffle, shallot, garlic, herbs and oil to the bowl and mix long enough to combine and turn off. 3.Season the filets generously with salt and pepper. 4.In an oven proof sauté pan over medium heat, place the filets in the pan and sear both sides. After turning the filets to the second side place t he whole pan in the oven for about 10 minutes for a medium doneness. 5.When done to desired doneness, remove from oven and dollop some butter on top of each and place back in oven for about 30 seconds to start the butter melting. 6.Remove from pan and plate pouring the juices from the pan evenly over the filet. Notes: Served w/Duo of Roasted Vegetable, Red Skinned Potatoes & Roma Tomatoes |
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