| For the Brown Butter Cherry Sauce: |
| • |
1 oz. The Perfect Purée Cherry Puree, thawed |
| • |
30g brown butter |
| • |
10g water |
| • |
A pinch of Xanthan |
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| Method for the Brown Butter Cherry Sauce: |
| 1. |
Melt butter until turns golden and a nutty aroma starts to perfume. |
| 2. |
Whisk in Cherry Puree with some water, and add in pinch of Xanthan. Whisk until emulsified. |
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| For the Fillet Mignon: |
| • |
Fillet Mignon |
| • |
butter |
| • |
choice of herbs |
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| Method for the Fillet Mignon: |
| 1. |
Sear fillet mignon for 3 minutes on each side and bast with butter and herbs. |
| 2. |
Rest for 3 minutes and top with the Brown Butter Cherry Sauce. |
