Midnight Glazed Filet with Truffle Parmesan Frites

"Description:A seared-to-perfection filet mignon glazed with a dark, glossy black garlic and whiskey reduction—rich, smoky, and just a little seductive. It sits atop a pool of silky celeriac purée and is crowned with a crisp fried rosemary sprig that crackles like sparks flying at midnight.Served with a side of ultra-thin truffle parmesan frites in a sleek silver cone"

Sean.Mahoney06

creator

7/8/2025

date

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Succulent filet mignon seared to perfection and glazed with a luscious black garlic and whiskey reduction—rich, smoky, and irresistibly deep. Nestled on a creamy silky celeriac purée and crowned with a crisp, crackling fried rosemary sprig that sparks like midnight fireworks. Accompanied by ultra-thin, golden truffle parmesan frites served in an elegant silver cone for a sophisticated, decadent finish.

steak gourmet whiskey truffle elegant celeriac

Related Recipes

Midnight Forest Fettuccine with Black Garlic C...

6/11/2025Sean.Mahoney06

Crispy Duck Pancakes with Lingonberry

2/25/2024Scooterloo

Scallop Symphony

2/18/2024chloslaw

hide ads

Comments

Name: Midnight Glazed Filet with Truffle Parmesan Frites
Yield: 2
Ingredients: 2 filet mignon steaks (6 oz each, about 1.5-2 inches thick); Salt and freshly ground black pepper, to taste; 1 tbsp olive oil; 2 tbsp unsalted butter; 4 cloves black garlic, mashed into a paste; ¼ cup whiskey (bourbon recommended); 1 cup low-sodium beef broth; 1 large celeriac (about 1 lb), peeled and cubed; ½ cup heavy cream; 2 tbsp unsalted butter (for purée); Salt, to taste; Fresh rosemary sprigs (2); Vegetable oil, for frying rosemary; 2 large russet potatoes; 2 tbsp truffle oil; ¼ cup grated Parmesan cheese; Salt, to taste; Silver cone or parchment paper for serving

No comments yet.