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When More is More: Filet Mignon + Truffled Foie Gras

February 4, 2011


Let’s face it: In New York, it’s brutal outside right now. Temperatures are dropping and things can seem pretty bleak in the big city. Want to help yourself feel better? Brighten the dark days of winter with this incredible, over-the-top special dreamed up especially for you by Michael’s New York executive chef Kyung Up Lim. We start with a superb Debragga and Spitler filet mignon, which we cook to your precise specifications. The meat is ultra-tender, exceptionally flavorful, unbelievably juicy—pretty much perfect.  Of course, we couldn’t just leave it at that. We add a seared slab of truffle-infused Hudson Valley foie gras, placed right on top of the meat. Not enough for you yet? We then shower the whole plate with freshly shaved black truffles. In aroma, flavor, texture, and beauty, the effect is absolutely mind-blowing. Go ahead: Order one. You’re worth it! We know you’ll head out into the cold, cold city again feeling completely satisfied.

Truffle overload!

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