Pittsburgh Filet/ Truffled Parmesan Gaufretta / Asparagus/ Smoked Sea Salt Compound Butter/ 2 Shrimp Recipe
Chef special featuring a Pittsburgh filet with various accompaniments.
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Ingredients
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Main Ingredients
Truffled Parmesan Gaufretta
Smoked Sea Salt Compound Butter
Method
Cooking the Pittsburgh Filet
- 1
Preparing the Asparagus
- 2
Cook the Asparagus
Trim the ends of the asparagus and blanch in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Making the Truffled Parmesan Gaufretta
- 3
Prepare the Gaufretta
Preheat your oven to 375°F (190°C). Toss the thinly sliced potatoes with truffle oil, salt, and pepper. Layer the potato slices on a baking sheet in a single layer, sprinkle with Parmesan cheese, and bake for 20-25 minutes until golden and crispy.
Making the Smoked Sea Salt Compound Butter
- 4
Cooking the Shrimp
- 5
Sauté the Shrimp
In a skillet, melt a tablespoon of the compound butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through.
