Petit Filet with Red Wine Sauce, Truffled Creamed Corn, Cider Braised Brussels Sprouts

Preheat oven to 350 degrees F and make sure meat has been resting at room temperature for at least 15 minutes.

Season filet with salt and lots of cracked black pepper. Place in a small roasting pan, drizzle with olive oil and place in oven. Cook for about 25-30 minutes until internal temp is about 140 degrees F. Let rest for 5 minutes before slicing.

Meanwhile, prepare wine sauce. Add minced shallots, thyme, peppercorns and wine to a medium saucepan. Bring to a boil and simmer until wine is reduced by half. Add beef stock and bring back to a simmer until mixture has reduced by half again.

In a small bowl, mix soften butter and flour to form a paste. Strain wine sauce and discard solids. Return to pan and bring back to simmer. Whisk in flour and butter paste. Adjust seasoning with salt and pepper.

While wine is reducing work on corn and Brussels sprouts. Melt butter in medium saucepan over medium heat. Peel shallots and slice thinly. Add shallots to butter and sweat for 2 minutes.

Add bay leaf, thyme, and corn. Stir to combine until corn has started to defrost. Add cream, bring to a simmer, and cook, stirring occasionally until cream has reduced by half. Adjust seasoning with salt and pepper to taste. Turn off heat and stir in white truffle oil.

Meanwhile, prepare Brussels sprouts by rinsing and trimming stem end.

Heat olive oil in a large saute pan over medium high. Add Brussels sprouts to oil and saute to brown on all sides seasoning with plenty of salt and pepper. Add vinegar and cook for about 2 minutes to reduce by half.

Add cider and orange zest. Bring to simmer and continue cooking until Brussels sprouts are tender.

To serve, slice beef into 1/2 inch thick slices. Plate and top with wine sauce. Serve alongside Brussels sprouts and creamed corn.