INGREDIENTS:

Roasted Fingerling Potatoes and Romanesco

1 ½ pounds mix of fingerling potatoes such as purple, Amarosa and banana, sliced in half length wise
2 tablespoon butter melted
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon cracked black pepper
4 tablespoons olive oil
2 heads Romanesco, trimmed and cut into florets
Salt and pepper to taste

Roasted Red Pepper Puree

Yields about 1 pint
1 16oz. jar roasted red peppers, drained, and rinsed
Vegetable broth as needed
2 tablespoons olive oil
1 to 2 shallots minced
1 teaspoon pomegranate molasses
Pinch of saffron
Splash of sherry vinegar
Salt and pepper to taste

Pan Seared Filet Mignon

6 8-ounce Filet Mignon, about 1 1/2 inches thick
Salt and pepper
3 tablespoons butter
1 ½ tablespoons olive oil
6 tablespoons Truffle Butter, available in high end grocery stores

METHOD:

Roasted Fingerling Potatoes and Romanesco

Preheat your oven to 400°. Toss the potatoes with the butter, garlic, salt, and pepper. Add 1 tablespoon olive oil to a large skillet, then spread the potatoes evenly in a single layer on a sheet pan. Bake for 15 to 20 minutes, or until desired crispiness.  Pace Romanesco in a large bowl and toss with 3 tablespoons olive oil, then spread in a single layer on a separate sheet pan. Add salt and pepper and place in oven, cook for 10 minutes. Stir and cook a few more minutes until just browning.

Roasted Red Pepper Puree

Add the roasted red peppers to a blender. Puree the peppers until smooth. If it is too think to puree, add a little vegetable broth.  In a large skillet add olive oil and shallot over medium heat and sauté for 1-2 minutes, or just until the shallot has softened but not browned. Pour in the puréed peppers and add the pomegranate molasses, saffron, and a splash of sherry vinegar. Stir to combine.  Allow the sauce to come to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick or to desired consistency. If you like blend again for a smooth texture.

Pan Seared Filet Mignon

Season the Filet Mignons with salt and pepper. Combine the regular butter and oil in a large sauté pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes on all sides for rare ( or meat thermometer  temperature of 120°).  Tip for searing the sides, hold the filet with tongs while it cooks.  Transfer to a warm platter and allow to rest for 5 to 10 minutes. Top each steak with one tablespoon of truffle butter before serving.

Courtesy of Mark Caldwell, Executive Chef Davis Estates