Filet Mignon w/ Red Wine Sauce with Truffle Butter. Roasted Butternut Squash with Couscous

For the Filet Mignon

Marinade :

1/2 cup olive oil

1/4 cup balsamic vinegar

cracked black pepper

French Grey Sea Salt (yes, this makes a difference)

Chill for about 1-2 hours.

Truffle Butter

1/4 cup butter, soft

1 black truffle (Italian), fine chopped

Mix together. Place on plastic wrap, roll up and form into a tube. Twist ends. Chill until firm.

Red Wine Sauce :

2 cups veal or beef stock - I used beef this time. (salt free)

1 cup red wine - I used Pinot Noir - because I was drinking it :)

Pinch of Thyme, crush in palm

4 TB Butter

In a pan, add the beef stock. Add thyme. Cook and reduce liquid by half , or less. Add I cup red wine, let reduce again by half... or less. It will be slightly syrupy. Add the butter.. smooths it out.

Butternut Squash & Israeli Couscous

8oz Butternut squash

1 cup, Israeli couscous, cooked (1/2 dry)

1 tsp of Sage- I used dry sage powder.

cracked pepper

kosher salt

4 TB melted butter

Over 375

Cut Butternut squash into 1/2 inch cubes. Coat in melted butter, add sage, salt and Pepper.

Roast in oven for aboput 15 minutes.

When the squash is somewhat tender, add the cooked couscous to the squash pan.. put back in the oven for another 5-7 minutes.

Plating :

Drizzle plate with red wine sauce. Place Filet on sauce, pour little more on filet. Place a slice patty of truffle butter. Arrange other sides on plate as you like.

Enjoy every bite.. I did !