Go Back
Print Pin

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 crowned with a luxurious truffle-infused red-wine butter, adding depth and richness to every bite.
Served alongside roasted asparagus, long celebrated as a natural symbol of vitality and romance, this dish embodies decadence and balance in equal measure.
Thoughtfully crafted to evoke warmth, connection, and culinary sophistication, it’s a perfect union of flavor, elegance, and keto-friendly indulgence — elevating your dining experience with every bite.
Course Dinner, Entree
Cuisine American, French
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.