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Filet Mignon and Creamed Leeks
Indulge in Chef Dustin's carefully crafted dish, which is worthy of a fancy restaurant but served to you in the comfort of your very own kitchen. It features a perfectly cooked petite filet mignon, tender and juicy, paired with silky truffled mashed potatoes and delicately creamed leeks. This dish is a testament to refined simplicity, offering a symphony of flavors that elevate the dining experience.
Nutritional facts
Protein
44g
Carbs
42g
Calories
820
Fat
52g
Ingredients
Beef Tenderloin, Chives, Truffle Seasoning, Butter, Extra Virgin Olive Oil, Coriander, Black Pepper, Cumin, Cilantro, Capers, Garlic, Heavy Cream, Kosher Salt, Jalapeno Peppers, Yukon Potatoes, Thyme, Truffle Oil, Leeks, Whole Milk, Italian Parsley
Reviews
4.4
Based on 29 reviews
The sides were oily and didn't heat all the way through. The steak was overcooked, and there was no way to heat it without severely overcooking it.
Tina Matthews · 11/15/24
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About Dustin Taylor
With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.
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