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Pan Roasted Filet Mignon with Asparagus Sea Bass with Roasted Cauliflower Puree Recipe

Pan Roasted Filet Mignon with Asparagus Sea Bass with Roasted Cauliflower Puree

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Average Rating:

Total Reviews: 22

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  • on March 02, 2013

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    Rave reviews in my house! Only major change was I grilled the steak then while it was resting I pored garlic, thyme butter over the beef... This allowed me to have everything ready about the same time... Sent husband outside to grill and I finished fish inside...
    Made for 12 worked wonderfully and I will make again...

    Few hints... Important to get similar sizes of fish
    I cooked everything ahead except for meat
    I soaked sea bass in salted milk for about an hour, just seems to cook better, pat dry, olive oil, sat pepper and allow to come close to room temperature before cooking
    Marinated the tenderloin in red wine, garlic and thyme for a few hours before cutting into fillets... I like my beef rare so I didn't allow it to come to room temp before grilling
    Allow your cauliflower/ apples to develop color and truly roast, I added a hint of chipotle and smoked paprika before roasting 😊

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  • on October 19, 2012

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    Roasted Cauliflower Puree: This was delicious. I don't know why some people thought it was flavorless or the color was bad. It's similar to the color of mashed potatoes, but if you roast it correctly, a bit deeper from the browning. Better to me than other cauliflower purees because of the roasting instead of just steaming. I served Ina Garten's Chicken with Forty Cloves of Garlic over this instead of mashed potatoes as a healthier alternative and everyone loved it!

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  • on April 10, 2011

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    This is Great! I only made the filet and the fish ( used Halibut, I couldn't find sea bass the filet was nice and tender, the fish nice and crispy and the balsamic reduction was great, it became my favorite steak sauce, I'm going to use it forever!

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  • on April 10, 2011

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    I have only made the whole meal once (very expensive but good! but I have made the puree lots of times, so good! I have made a few changes, sort of by mistake (but that's cooking, right!. I thought I remembered the recipe so I roasted cauliflower, apples, potatoes & parsnips and when I looked up the recipe to see how much stock to add realized I had added a few veggies. Tasted even better then the original! I also add a touch of cream (1/4 cup maybe? to add even more flavor. Guests are always impressed whenever served purees.

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  • on March 30, 2011

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    Yuk! I am a seasoned gourmet cook of 38 years. I only made the fish portion of this recipe -- First of all, the dish was colorless -- secondly, it was tasteless. The cauliflower puree looked gray and unappetizing and tasted the way it looked. We suffered through one meal and pitched the leftovers. I really don't understand the high reviews.

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  • on December 22, 2010

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    The only part of this recipe I made was the filet and balsamic reduction. The filet was cooked perfectly, moist succulent..... and the balsamic reduction was a-mazing!!! I wish Brian had given some direction as to how long to reduce the balsamic other than his directive of cook to the consistency of maple syrup.... mine was slightly overcooked. But, OMG still tasty..... thanks Bri-Bri!
    I'm done with T-Bones and Porterhouse steaks... why mess around. Now that I have this recipe, it's filet ALL THE WAY!!!

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  • on November 06, 2010

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    I ended up buying a whole tenderloin and dividing it into 6 1-inch pieces. I used dried thyme instead of fresh and skipped the balsamic reduction as the butter/garlic/thyme added enough flavor to the meat.

    I followed the listed times for searing and roasting in the oven; the meat turned out moist and juicy, though the first time I made it I roasted it for the full 4-5 min and it was med/med-well. I made the recipe a second night and roasted for 3 min instead and the meat came out med-rare.

    This recipe was so delicious even my 3 yr old sister ate it up! I will definitely be making this again. Thanks Brian Boitano for making high end recipes easy for novice cooks!

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  • on October 07, 2010

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    I only made the beef side, but I will do the seafood another day. It was just too much food to do both.
    The fillet recipe was tasty and easy. It plated beautifully.
    Changes: I wrapped the fillets in bacon, and placed them on a mound of parmigiano mashed potatoes. (I had an issue with the stocks of my asparagus; they got too cold and froze, so I just used the tips. I wheeled the tips of asparagus around the mashed potatoes like a crown, and topped the whole thing with the balsamic reduction. I served the entree with a side of whipped savory carrots and a rosemary sprig. It looked amazing and tasted even better!

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  • on July 05, 2010

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    wonderful company dinner. looks great on the plate

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  • on March 26, 2010

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    Scott?s suggestions were very helpful. This was my first time watching and cooking one of Brain?s dishes. It was a homerun. I don?t eat red meat therefore I didn?t make the pan roasted filet mignon but the sea bass with cauliflower and leek beurre blanc was outstanding. There?s nothing I would change in this recipe other than the order you cook the different dishes.

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