Brown Butter Sage Filet

Savor the exquisite flavors of this Brown Butter Sage Filet, Sweet Potato Mash, and Glazed Brussels Sprouts recipe. Succulent filet mignon, seared to perfection in a luscious brown butter sage sauce, pairs harmoniously with creamy sweet potato mash and balsamic-honey glazed Brussels sprouts. Elevate your dining experience with this culinary masterpiece. 🍽️✨

Ingredients:

For the Brown Butter Sage Filet:

* 4 filet mignon steaks @ayersvalleyfarm

* 4 tablespoons unsalted butter

* 8 fresh sage leaves

* Salt and freshly ground black pepper, to taste

For the Sweet Potato Mash:

* 2 large sweet potatoes, peeled and cubed

* 4 tablespoons unsalted butter

* 1/4 cup milk (or cream)

* Salt and freshly ground black pepper, to taste

* 1/4 teaspoon ground cinnamon (optional)

For the Glazed Brussels Sprouts:

* 1 pound Brussels sprouts, trimmed and halved

* 2 tablespoons olive oil

* 2 tablespoons balsamic vinegar

* 2 tablespoons honey

* Salt and freshly ground black pepper, to taste

Instructions:

1. Brown Butter Sage Filet:

Season steaks with salt and pepper. Melt butter in a skillet, add sage leaves, cook until crispy, 3-5 minutes per side. Cook steaks to desired doneness, basting with browned butter.

2. Sweet Potato Mash:

Boil sweet potatoes until tender, then drain. Mash or blend with butter, milk (or cream), salt, pepper, and optional cinnamon.

3. Glazed Brussels Sprouts:

Sauté Brussels sprouts in olive oil until they brown in a pan at medium-high heat for 5-7 minutes. Mix balsamic vinegar and honey, pour over sprouts, and cook until caramelized. Season with salt and pepper.

4. Serve: Plate filet with sweet potato mash and Brussels sprouts. Garnish with crispy sage leaves. Enjoy!

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