Victoria & Albert's Recipe
Prix-fixe meals ranging from $295 to $625 per person.
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Ingredients
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Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare Asparagus
Trim the tough ends of the asparagus and wash under cold water. Pat dry.
- 2
Sauté Asparagus
In a skillet, heat 1 tablespoon of truffle oil over medium heat. Add the asparagus and sauté for 3-5 minutes until tender but crisp.
- 3
Season and Serve
Remove from heat, sprinkle with sea salt, black pepper, and grated Parmesan cheese. Drizzle with remaining truffle oil before serving.
Main Course
- 4
Prepare Filet Mignon
Season the filet mignon with sea salt and freshly ground black pepper on both sides.
- 5
Sear Filet
In a large skillet, heat olive oil over medium-high heat. Add the filet mignon and sear for 4-5 minutes on each side for medium-rare. Remove and let rest.
- 6
- 7
- 8
Add Vegetables
In a separate pot, steam the seasonal vegetables until tender. Season with salt and pepper.
- 9
Dessert
- 10
Prepare Ganache
In a saucepan, heat heavy cream over medium heat until just boiling. Pour over the chopped dark chocolate in a bowl.
- 11
Mix Ganache
Let sit for 5 minutes, then stir until smooth. Add sugar and vanilla extract, mixing until fully incorporated.
- 12
Chill Ganache
Cover and refrigerate for at least 1 hour until slightly firm.
- 13
Serve
Scoop the ganache into serving dishes and garnish with fresh berries before serving.