Usually for Christmas I put out a prime rib smorgasbords for guests. This year under the circumstances I did a small meal for my wife and I. Cast iron Angus filet mignon on a bed of Gruyere and white truffle oil mashed cauliflower. Topped with a morel cream sauce. The white truffle along with the beef and morel just intoxicating! Salad was living butter lettuce , tomato, red onion, capers and Danish bleu cheese. Topped with homemade ranch dressing and fresh dill. Dessert was a keto version of English sticky pudding with a rich buttery toffee sauce and candied pecans. All sugar free. Merry Christmas!!
