8oz Grilled Filet / Black Truffle Compound Butter / Roasted Red Potatoes / Asparagus Recipe

Cooking Instructions

1. 1

   Prepare the Compound Butter

   In a bowl, mix together the unsalted butter, black truffle oil, chopped chives, and minced garlic until well combined. Form the mixture into a log shape, wrap in plastic wrap, and refrigerate until firm.

2. 2

   Roast the Potatoes

   Preheat the oven to 400°F (200°C). Toss the cubed red potatoes with olive oil, paprika, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes or until golden brown and tender, stirring halfway through.

3. 3

   Grill the Filets

   Season the filet mignon with salt and pepper. Heat a grill or grill pan over high heat. Add olive oil and grill the filets for about 4-5 minutes per side for medium-rare, or until desired doneness. Allow to rest for a few minutes.

4. 4

   Cook the Asparagus

   In a separate pan, melt butter over medium heat. Add the trimmed asparagus, season with salt and pepper, and sauté for about 5-7 minutes until tender yet crisp.

5. 5

   Serve

   Plate the filet mignon topped with a slice of the black truffle compound butter. Serve with roasted red potatoes and sautéed asparagus on the side.