| For the Brown Butter Cherry Sauce: |
| • | 1 oz. The Perfect Purée Cherry Puree, thawed |
| • | 30g brown butter |
| • | 10g water |
| • | A pinch of Xanthan |
| |
| 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. |
| |
| For the Fillet Mignon: |
| • | Fillet Mignon |
| • | butter |
| • | choice of herbs |
| |
| 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. |
