Filet Mignon with Truffle-Infused Red Wine Butter & Asparagus
This elegant dish is a low-carb masterpiece, perfect for special occasions like Valentine’s Day or an indulgent date night. Tender, perfectly seared filet mignon is topped with a luxurious truffle-infused red wine butter, adding deep, rich flavor to every bite. Served alongside roasted asparagus, a natural aphrodisiac, this dish is not only decadent but also scientifically crafted to enhance love and connection. The perfect blend of sophistication, flavor, and keto-friendly indulgence, this meal will elevate your dining experience with every bite.
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Ingredients
For the Filet Mignon
For the Truffle-Infused Red Wine Butter
For the Roasted Asparagus
Instructions
Make the Truffle-Infused Red Wine Butter
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In a small bowl, mix softened butter, red wine, truffle oil, minced shallots, thyme, and salt until well combined.
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Transfer the mixture onto parchment paper, roll into a small log, and refrigerate for at least 30 minutes.
Prepare the Asparagus
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Preheat oven to 400°F (200°C).
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Toss asparagus with olive oil, salt, pepper, and red pepper flakes.
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Roast on a baking sheet for 12-15 minutes, until tender but crisp.
Cook the Filet Mignon
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Heat a cast-iron skillet over medium-high heat.
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Pat the filets dry and season both sides with salt, pepper, and garlic powder.
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Add avocado oil to the hot pan and sear steaks 3-4 minutes per side for medium-rare (or longer based on preference).
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Remove from heat and let rest for 5 minutes.
Assemble & Serve
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Top each filet mignon with a slice of the chilled truffle-infused red wine butter.
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Serve alongside the roasted asparagus.
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Garnish with extra thyme or truffle shavings (optional) for a stunning presentation.
