Filet Medallions with Truffle Butter


  1. Season filet with salt and pepper, grill to desired temperature. Remove from grill and allow to rest.
  2. Add truffle salt to butter and mix together.
  3. Heat potatoes in a sauté pan, over medium heat. Add Parmesan cheese to potatoes and mix thoroughly. Sauté potatoes until starting to turn brown from the cheese.
  4. Plate potatoes on middle of the plate. Slice the filet thinly and shingle around the potatoes. Garnish potatoes with microgreens. Glaze the filet with the truffle butter.


  • 6 oz. Braveheart® Black Angus Beef Fillet(s)
  • 1/2 oz. microgreens
  • 1 Tbsp. Nature's Best Dairy® Butter, room temperature
  • dash pepper, cracked
  • 6 oz. potato(es), Yukon, mashed
  • 2 oz. Roma® Cheese, Parmesan
  • 2 pinches salt, truffle
  • pinch West Creek® Salt