Epicurean Symphony (Symphonie épicurienne)
Indulge in the harmonious flavors of this exquisite dish, where every ingredient sings in perfect unison to create a symphony for your taste buds.
Ingredients
- 1 whole truffle, thinly sliced
- 4 filet mignon steaks
- Sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 sprigs of fresh thyme
- 8 baby potatoes
- 1 bunch of asparagus
- 4 tbsp butter
Instructions
- Preheat the oven to 400°F (200°C).
- Season the filet mignon steaks with salt and pepper.
- Heat olive oil in an oven-safe skillet over high heat.
- Sear the steaks for 2 minutes on each side.
- Top each steak with sliced truffle and a sprig of thyme.
- Transfer the skillet to the oven and roast for 10 minutes for medium-rare, or to your desired doneness.
- While the steaks are roasting, boil the baby potatoes until tender, and sauté the asparagus in butter until crisp-tender.
- Remove the steaks from the oven and let them rest for 5 minutes before serving with the potatoes and asparagus.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 20g
Supplies
Oven-safe skillet Boiling pot Sauté pan
Tools
Knife Tongs Baking sheet
Serving suggestions
Serve with a glass of rich red wine and a side of crusty bread to soak up the delicious juices.
Tips & tricks
For an extra touch of luxury, shave additional truffle over the steaks just before serving.
Cost
$60