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.
Servings 2
Ingredients
For the Filet Mignon
- 2 filet mignon steaks 6-8 oz each, grass-fed for maximum flavor
- 1 tbsp avocado oil or olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Truffle-Infused Red Wine Butter
- 3 tbsp unsalted butter, softened or Ghee for Paleo-Friendly Version
- 1 tbsp red wine dry, keto-friendly like Cabernet Sauvignon or Pinot Noir
- 1/2 tsp truffle oil white or black truffle oil, depending on preference
- 1 tsp minced shallots
- 1/2 tsp fresh thyme, finely chopped
- Pinch sea salt
For the Roasted Asparagus
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional, for extra heat
Instructions
Make the Truffle-Infused Red Wine Butter
- In a small bowl, mix softened butter, red wine, truffle oil, minced shallots, thyme, and salt until well combined.
- Transfer the mixture onto parchment paper, roll into a small log, and refrigerate for at least 30 minutes.
Prepare the Asparagus
- Preheat oven to 400°F (200°C).
- Toss asparagus with olive oil, salt, pepper, and red pepper flakes.
- Roast on a baking sheet for 12-15 minutes, until tender but crisp.
Cook the Filet Mignon
- Heat a cast-iron skillet over medium-high heat.
- Pat the filets dry and season both sides with salt, pepper, and garlic powder.
- Add avocado oil to the hot pan and sear steaks 3-4 minutes per side for medium-rare (or longer based on preference).
- Remove from heat and let rest for 5 minutes.
Assemble & Serve
- Top each filet mignon with a slice of the chilled truffle-infused red wine butter.
- Serve alongside the roasted asparagus.
- Garnish with extra thyme or truffle shavings (optional) for a stunning presentation.