La Teresita Private Dinner Recipe

Prepare the Caprese Salad

Slice the fresh mozzarella and cherry tomatoes into bite-sized pieces. Arrange them on a platter, alternating between mozzarella and tomatoes. Tuck basil leaves in between.

Drizzle and Season

Drizzle olive oil and balsamic reduction over the arranged salad. Sprinkle with salt to taste and serve immediately.

Prepare the Filet Mignon

Take the filet mignon out of the fridge and let it rest for 30 minutes. Season generously with salt and pepper.

Sear the Steaks

In a cast-iron skillet, heat 2 tablespoons of butter over medium-high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare. Add garlic cloves and rosemary to the skillet for the last couple of minutes.

Finish with Butter

Add the remaining butter to the pan and baste the steaks with the melted butter for extra flavor. Remove from skillet and let rest for 5 minutes before serving.

Prepare the Asparagus

Trim the ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, lemon juice, salt, and pepper to taste.

Roast the Asparagus

Roast in the oven at 400°F (200°C) for 12-15 minutes until tender and slightly crispy.

Prepare the Chocolate Ganache

Chop the dark chocolate and place it in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Combine and Cool

Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes. Stir until smooth and add vanilla extract and a pinch of sea salt. Let cool slightly before serving.