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Ingredients
  • subheading: For the Parmesan Parsnip Puree:
  • 4 large parsnips, peeled and chopped into 1⁄2” pieces
  • 1⁄2 cup parmesan
  • 1 cup heavy cream
  • 4 tablespoons butter
  • Salt and pepper
  • subheading: For the Filet Mignon:
  • 4, 6 to 8 oz filet mignon steaks
  • 1 tablespoon chopped rosemary
  • Salt and black pepper
  • subheading: For the White Wine Shrimp:
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1⁄3 cup dry white wine
  • 1⁄4 cup chopped parsley
  • 1 tablespoon butter
  • Salt and black pepper
Steps
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