Pan Roasted Filet Mignon with Asparagus Sea Bass with Roasted Cauliflower Puree
Show: What Would Brian Boitano Make?
Episode: Parents' Night Out
Rate This RecipeRead users' reviews (24)
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Easy Party Appetizers
(01:47)
-
Funky Fried Chicken
(03:31)
-
Old-Fashioned Macaroni Salad
(00:03:04)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Ina's Roasted Shrimp and Orzo
(03:29)
-
Food Network Star Burger Bash
(00:42:00)
-
Mac and Cheese Throwdown
(03:01)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Summer Cookout Salad Recipes
37 Photos
-
Recipe of the Day: What to Cook in June 2013
36 Photos
-
Easy Summer Party Recipes
8 Photos
-
Summer Dip Recipes
15 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
27 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Real Men Make Quiche
4 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Summer Cookout Salad Recipes
-
Topics














Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 24
Showing 1-10 of 24
Sort by:
SELECT
By erikadelolmo
on June 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Loved it!
By heterodox1985
houston, tx
on June 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Recipe was absolutely delicious, I really liked the balsamic vinegar sauce, it just had the touch of sweetness and really accentuates the entire meal. I followed the directions religiously and everything turned out just as described.5 Stars all the way
By bnbncb_4985262
Rome, GA
on March 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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 😊
By karebear0203_63...
Tulsa, OK
on October 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By DominicanCook
NYC
on April 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By diane4zs_1747367
Cape Coral, FL
on April 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By pwolanski_2424809
Collegeville, PA
on March 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By karen052059_7546538
Glenview, IL
on December 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!!!
By DelectableEdibles
Minnesota
on November 06, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By snort100
hesperia, CA
on October 07, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!