How do you say I love you? Send flowers... ormay 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.
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
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.
Preheat broiler and line a baking pan with foil.
Broil filets (4-6 inches from heat) for about 5 minutes. Flip filets over and broil until cooked to desired doneness.
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.
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.
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!
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