20 min serves 1-2

Umami Blast Filet Mignon with Asparagus

How do you say I love you? Send flowers... or may we suggest this grass-fed filet mignon with a Parmesan crisp, trumpet mushrooms, seasonal asparagus, and to top it off— truffle salt. That's pretty loveable.

PREP: 5 min. ACTIVE: 15 min. DIFFICULTY Medium


  • 2 Pre Brands Filet Mignons
  • 1/3 cup balsamic vinaigrette
  • 2 tbsp shredded parmesan cheese
  • 2 tsp extra virgin olive oil
  • 4 oz trumpet or Cremini mushrooms, washed and diced
  • 1 tbsp fresh parsley, chopped
  • A couple pinches of truffle salt or 1/2 teaspoon truffle oil 
  1. Add filet mignons and vinaigrette to a small to medium shallow dish and marinate steaks for at least 1-2 hours in refrigerator. Flip filets a couple of times.  
  2. Preheat broiler and line a baking pan with foil.
  3. Broil filets (4-6 inches from heat) for about 5 minutes. Flip filets over and broil until cooked to desired doneness. 
  4. Meanwhile, preheat a nonstick griddle or skillet over medium heat. Coat two 3-inch areas with cooking spray and then sprinkle a heaping tablespoon of shredded parmesan cheese into each circle and spread it to create a 2-3 inch shape. whn the underside is crisp and golden brown (about 3 minutes), flip them over to brown and crisp the other side (about 2 minutes more). Remove to the dinner plates.
  5. Coat a medium  nonstick skillet over medium heat and coat the bottom with olive oil. Add mushroom slices and sauté about 2 minutes then flip the slices over and sauté until nicely browned (about 2 minutes more). Place mushrooms in the center of two dinner plates and sprinkle evenly with parsley.
  6. Top the mushrooms with the filet mignon and sprinkle with truffle salt or add a drizzle of truffle oil. Lay a parmesan crisp on top of each filet or add a dollop of mashed potatoes and place the crisp vertically on tip. Enjoy! 


Umami Blast Filet Mignon with Asparagus

Amount per 100g

  • 258kcal

  • 35g

  • 13g

  • 3g


Recipe developed by   Elaine Magee