Pan Seared Filet Mignon with Truffle Butter and Roasted Vegetables

• Preheat your oven to 400°F.
• Toss the potatoes with the butter, garlic, salt, and pepper. Add 1 tablespoon olive oil to a large skillet, then spread the potatoes evenly in a single layer on a sheet pan.
• Bake for 15 to 20 minutes, or until desired crispiness.
• Place Romanesco in a large bowl and toss with 3 tablespoons olive oil, then spread in a single layer on a separate sheet pan.
• Add salt and pepper and place in oven, cook for 10 minutes. Stir and cook a few more minutes until just browning.

• Add the roasted red peppers to a blender. Puree the peppers until smooth. If it is too think to puree, add a little vegetable broth.
• In a large skillet add olive oil and shallot over medium heat and sauté for 1-2 minutes, or just until the shallot has softened but not browned.
• Pour in the puréed peppers and add the pomegranate molasses, saffron, and a splash of sherry vinegar. Stir to combine.
• Allow the sauce to come to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick or to desired consistency. If you like blend again for a smooth texture.

• Season the Filet Mignons with salt and pepper.
• Combine the regular butter and oil in a large sauté pan over high heat.
• When the pan is hot and foam has subsided, add the beef. Sear for three minutes on all sides for rare ( or meat thermometer temperature of 120°F).
• Transfer to a warm platter and allow to rest for 5 to 10 minutes. Top each steak with one tablespoon of truffle butter before serving.

On a warm plate, spread a generous amount of Roasted Red Pepper Puree. Place the Pan Seared Filet Mignon on top. Garnish with a spoonful of Roasted Fingerling Potatoes and Romanesco on the side. Serve immediately with a glass of Howell Mountain Cabernet Sauvignon.