Filet Medallions with Truffle Butter
Filet Medallions with Truffle Butter
Directions
- Season filet with salt and pepper, grill to desired temperature. Remove from grill and allow to rest.
- Add truffle salt to butter and mix together.
- 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.
- 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.
Ingredients
- 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
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
