La Nuit D’élégance at Lumen8 begins with an artful amuse bouche of house-cured Scottish salmon nestled atop delicate puff pastry, finished with crème fraîche, caviar, and a whisper of dill—an opening bite crafted to awaken the palate. The première course follows with a vibrant lobster salad, combining root vegetables, avocado, frisée, and parsley, all brightened by a Meyer lemon vinaigrette. This course is elevated by the refreshing precision of a Dönnhoff Niederhäuser Klamm Kabinett Riesling 2022. For the entrée, guests may select between two refined preparations. The prime filet is accompanied by confit potatoes, salsify, and shaved Brussels sprouts, all enriched with a deep Barolo glaze and paired with a Siduri Pinot Noir 2023. Alternatively, the Northwest truffle-spiked sturgeon offers a luxurious pairing of patty-pan squash and crisp crudité vegetables, finished with White Star caviar butter and complemented by a Bravium Chardonnay 2024. The evening concludes with a petite Viennese platter, a Lumen 8 signature creation featuring opera cake, macaroons, and peppermint cheesecake. This sweet finale is served alongside a classic Port, bringing the experience to a warm and indulgent close.

La Nuit D'élégance

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Traditional cut, thick-wrapped in bacon and charcoal grilled.

Take the petite filet out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Wrap each filet with bacon strips, securing with toothpicks if necessary. This adds flavor and keeps the filet moist.

Wrap in Bacon

Drizzle the wrapped filet with olive oil and season generously with salt, black pepper, and garlic powder.

Season

Preheat your charcoal grill to high heat for about 15 minutes.

Preheat Grill

Place the bacon-wrapped filet on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Grill the Filet

Remove the filet from the grill and let it rest for 5 minutes. Garnish with a sprig of fresh rosemary if desired, then serve.

Rest and Serve

Petite filet mignon

Bacon strips

Olive oil

Salt

Black pepper

Garlic powder

Fresh rosemary (optional)

Petite Filet (6 oz.)

Thinly shaved raw beef tenderloin topped with capers, olive oil, parmesan cheese and cracked pepper.

Beef Carpaccio

Two medallions pan sautéed with port wine, brandy, sliced apples, mushrooms and cream.

Pork Normande

16 oz. beef tenderloin roast, slowly-grilled, carved table side, served with béarnaise sauce, fresh vegetable and sautéed mushrooms.

Chateaubriand for Two

Sautéed chicken, green peppercorns and sliced mushrooms served in a seasoned cream sauce.

Chicken Madagascar

Delicate, silken and sinfully rich dessert which blends the cool velvet of custard with a crisp caramelized top.

Crème Brûlée

Gulf shrimp sautéed in garlic, herbs, white wine and lemon.

Shrimp Scampi

Make Petite Filet (6 Oz.) Recipe in just 50m. Traditional cut, thick-wrapped in bacon and charcoal grilled.

Petite Filet (6 Oz.) Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions