Filet mignon cooked to med, basted in butter and rosemary. served with a parsnip and potatoe puree with grated garlic to season the cream and Parmesan inside the puree. roasted heirloom carrots basted in the browned butter from the steak. A blackberry bordelaise, and garnished with a sprig of rosemary.
Carrots may have been a bit over roasted but overall the flavors worked very well together.
by Happy_Song_2818