-
1
In a small pot, over medium-low heat, add the vinegar and brown sugar, and whisk to combine.
-
2
Cook and reduce until thick, about the consistency of maple syrup.
-
3
Whisk in 2 tablespoons butter and season with salt and pepper, to taste.
-
4
Serve drizzled over filet mignon and asparagus.
-
5
For Filet and Asparagus:
-
6
Slice the bottom 1 1/2 inches off the asparagus.
-
7
Bring a large pot of water to a boil over medium heat.
-
8
Add the asparagus and blanch for 1 minute.
-
9
Remove from the water and shock in an ice bath.
-
10
Transfer the asparagus from the ice bath to a sheet pan lined with a paper towel.
-
11
Take the filets out of the refrigerator 20 minutes before they are to be cooked so they can come to temperature.
-
12
Preheat oven to 300 degrees F.
-
13
Heat canola oil in a large heavy bottomed skilled over high heat.
-
14
Season each filet liberally with salt and pepper.
-
15
Sear the filets in the skillet until brown and crispy, about 2 minutes per side.
-
16
Turn the heat to low and add the 4 tablespoons of butter, the garlic and fresh thyme.
-
17
Using a spoon, baste the filets with the melted butter.
-
18
Put the pan in the oven for 4 to 5 minutes for medium-rare or until the internal temperature reaches 130 to 135 degrees F on an instant-read thermometer.
-
19
Let rest for 5 minutes before serving.
-
20
Heat a small amount of olive oil in a large skillet over medium heat.
-
21
Add the asparagus, season with salt and pepper, to taste, and saute until heated through, about 2 minutes.
-
22
Asparagus should be slightly tender but still have a little snap when you bite into them.
-
23
Sea Bass:
-
24
Preheat the oven to 400 degrees F.
-
25
To a large baking dish add the cauliflower, apple, and 3 tablespoons olive oil.
-
26
Season with salt and pepper, to taste, and toss to coat.
-
27
Roast in oven until brown on top, about 25 minutes, then add the vegetable stock and roast until tender, another 20 minutes.
-
28
Add the roasted cauliflower, apple and stock to a food processor and puree until smooth.
-
29
Transfer to a metal bowl and put over a pot of simmering water to keep warm.
-
30
Turn oven down to 325 degrees F.
-
31
Heat some canola oil in a large heavy bottomed skilled over high heat.
-
32
Season each fillet liberally with salt and pepper.
-
33
Sear the fillets, skin side down, until brown and crispy, turn over and crisp the other side, about 2 to 3 minutes per side.
-
34
Turn off the heat, add butter and, using a spoon, baste the fillets with the melted butter.
-
35
Transfer to the oven to finish cooking, about 4 minutes.
-
36
Beurre Blanc Sauce:
-
37
Slice the green leaves off the leek and discard.
-
38
Slice the stem into 1/4-inch thick rings.
-
39
Put them into a large bowl filled with cold water and let soak for 5 minutes.
-
40
Remove the leaks and drain on a plate lined with paper towels.
-
41
Heat the olive oil in a large skillet over medium heat.
-
42
Add leeks and saute until soft, about 4 minutes.
-
43
Deglaze the pan with white wine and add the vegetable stock.
-
44
Reduce by half and then whisk in the cold butter.
-
45
Serve over sea bass.
-
46
To Plate:
-
47
Using a rectangular plate lay a bed of 3 to 4 asparagus down on 1 side of the plate.
-
48
Arrange a piece of filet mignon on top and drizzle with the balsamic reduction.
-
49
On the other side of the plate put about a 1/4 cup of the cauliflower puree, top with a piece of sea bass and drizzle with the leek sauce.
-
50
Repeat with remaining ingredients to make a total of 6 servings.
