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Filet Mignon with Truffle-Infused Red Wine Butter & Asparagus

Cooking Method
Cuisine ,
Courses ,
Servings 2
Dietary Gluten Free, Keto, Paleo, Sugar-Free
Description

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.

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
  1. In a small bowl, mix softened butter, red wine, truffle oil, minced shallots, thyme, and salt until well combined.
  2. Transfer the mixture onto parchment paper, roll into a small log, and refrigerate for at least 30 minutes.
    3. Prepare the Asparagus
  3. Preheat oven to 400°F (200°C).
  4. Toss asparagus with olive oil, salt, pepper, and red pepper flakes.
  5. Roast on a baking sheet for 12-15 minutes, until tender but crisp.
    6. Cook the Filet Mignon
  6. Heat a cast-iron skillet over medium-high heat.
  7. Pat the filets dry and season both sides with salt, pepper, and garlic powder.
  8. Add avocado oil to the hot pan and sear steaks 3-4 minutes per side for medium-rare (or longer based on preference).
  9. Remove from heat and let rest for 5 minutes.
    10. Assemble & Serve
  10. Top each filet mignon with a slice of the chilled truffle-infused red wine butter.
  11. Serve alongside the roasted asparagus.
  12. Garnish with extra thyme or truffle shavings (optional) for a stunning presentation.
Read it online: https://orovalentio.com/recipe/filet-mignon-with-truffle-infused-red-wine-butter-asparagus/