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Pan Roasted Filet Mignon With Asparagus Sea Bass With Roasted Cauliflower Puree Recipe

Nutrition per serving    (USDA % daily values)
CAL
600
FAT
127%
CHOL
15%
SOD
40%

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Ingredients for 6 servings

Freshly ground black pepper

1 1/4 pounds filet mignon, cut into 6 equal portions

3 tablespoons canola oil

1 cup vegetable stock or broth

1 1/2 pounds asparagus

2 tablespoons olive oil

3 tablespoons olive oil

1 1/2 cups white wine

1 tablespoon brown sugar

3 cloves garlic, smashed

4 tablespoons butter

Canola oil

1 head cauliflower, florets and stems cut into large pieces

Salt

Olive oil

1 1/2 cups vegetable stock or broth

5 sprigs fresh thyme

1 1/2 pounds sea bass fillet, cut into 6 equal portions

1 large leek

1 Fuji apple, peeled, cored and sliced

1 cup balsamic vinegar

Salt and fresh ground black pepper

2 tablespoons butter

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