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Ingredients

Balsamic Reduction:

• 1 cup balsamic vinegar
• 1 tablespoon brown sugar
• 2 tablespoons butter
• Salt and fresh ground black pepper

Filet Mignon:

• 1 1/2 pounds asparagus
• 1 1/4 pounds filet mignon, cut into 6 equal portions
• 3 tablespoons canola oil
• Salt
• Freshly ground black pepper
• 4 tablespoons butter
• 3 cloves garlic, smashed
• 5 sprigs fresh thyme
• Olive oil

Sea Bass:

• 1 head cauliflower, florets and stems cut into large pieces
• 1 Fuji apple, peeled, cored and sliced
• 3 tablespoons olive oil
• Salt and fresh ground black pepper
• 1 1/2 cups vegetable stock or broth
• Canola oil
• 1 1/2 pounds sea bass fillet, cut into 6 equal portions
• 2 tablespoons butter

Leek Beurre Blanc Sauce:

• 1 large leek
• 2 tablespoons olive oil
• 1 1/2 cups white wine
• 1 cup vegetable stock or broth
• 4 tablespoons butter
• Salt and fresh ground black pepper

Description

Food Network Invites You To Try This Pan Roasted Filet Mignon With Asparagus Sea Bass With Roasted Cauliflower Puree Recipe From Brian Boitano.

Food Network