Lunch: Pan Roasted Filet Mignon with Asparagus Sea Bass with Roasted Cauliflower Puree
Ingredients
1 cup balsamic vinegar
1 tablespoon brown sugar
2 tablespoons butter
Salt and fresh ground black pepper
Instructions
In a small pot, over medium-low heat, add the vinegar and brown sugar, and whisk to combine. Cook and reduce until thick, about the consistency of maple syrup. Whisk in 2 tablespoons butter and season with salt and pepper, to taste. Serve drizzled over filet mignon and asparagus.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
