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Brown Butter Cherry Sauce

Chef Vlad / Owner, Cookingwithvlad, Chicago, IL

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.