Ingredients for Herb Crust:
½ c. Parsley, diced
½ c. Chervil, diced
1/8c. Tarragon, diced
1/8c. Basil, diced
1/8c. Black Truffle, diced
Directions for Herb Crust:
Mix parsley, chervil, tarragon, basil and black truffle together.
Ingredients for Root Vegetables:
12 Baby Carrots, peeled
6 Baby Turnips, peeled
12 Baby Asparagus
6 Pearl Onions, peeled
6 Cherry Tomatoes
2 T. Chives, diced
2 T. Shallots, diced
4 T. Garlic Butter
Directions for Root Vegetables:
Saute all the vegetables in a pan over high heat adding the chives, shallots and garlic butter at the last minute.
Season with salt and pepper.
Ingredients for Spinach:
4 c. Baby Spinach
2 T. Chives, diced
2 T. Shallots, diced
4 T. Garlic Butter
Directions for Spinach:
Saute all the spinach in a pan over high heat adding the chives, shallots and garlic butter until wilted.
Season with salt and pepper.
Ingredients for Purple Potato Rosette:
4 Purple Potatoes
¼ stick Butter
1 c. Heavy Cream
Directions for Purple Potato Rosette:
Make purple mashed potatoes. Put mixture in a pastry bag with a star tip. Pipe the mixture into rosettes.
Season with salt and pepper.
Ingredients for Seasoned Wild Mushrooms:
½ c. Shiitake, sliced
½c. Portobello, sliced
½ c. Oyster, sliced
2 c. Seasonal Wild Mushrooms, sliced (Morel, Chandelles, Black Trumpets and Matsuki for example)
2. T. Chives, diced
2 T. Shallot, diced
4 T. Garlic Butter
Directions for Seasoned Wild Mushrooms:
Saute all the mushrooms in a pan over high heat adding the chives, shallots and garlic butter at the last minute.
Season with salt and pepper.
Ingredients for Blood Orange Reduction:
2 c. Blood Orange Puree
½ c. Truffle Juice
1/8c. Sugar
1/8c. Black Truffle, chopped
2 c. Demi
Directions for Blood Orange Reduction:
Combine blood orange puree, truffle juice and sugar and reduce until one cup over medium heat.
Strain.
Add reduced blood orange mixture to demi and reduce until desired consistency. Add black truffle.
Season with salt and pepper.
6 Kobe Beef Filets:
Coat filets in herb crust mixture, coating all sides.
Sear filets in a pan over high heat on all sides, and finish cooking in a 350-degree oven until desired
Season with salt and pepper.
