8oz Filet / Asparagus / Roasted Potato / Crabmeat / Black Truffle Butter Recipe
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Wash and halve the baby potatoes. Toss them in a bowl with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for 25-30 minutes or until golden brown and fork-tender.
- 2
Cook the Asparagus
While the potatoes are roasting, wash the asparagus and trim the ends. In a skillet over medium heat, add a tablespoon of olive oil. Sauté the asparagus for about 5-7 minutes until tender-crisp. Season with salt and pepper to taste.
- 3
Cook the Filet Mignon
Heat a cast-iron skillet over high heat. Season the filet mignon with salt and black pepper. Add a tablespoon of olive oil to the skillet. Sear the filet for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the skillet and let it rest for a few minutes.
- 4
Prepare the Crabmeat
In a small saucepan, gently warm the crabmeat over low heat. Be careful not to overcook it. Once warmed, remove from heat.
- 5
