(PHOTO FROM WEB)
The cream sauce was melted gruyere cheese and black truffle, topped the bleu cheese and olives. The filet mignon was like butter! It was cooked perfectly, and topped with the sauce was a magical combination. At a pretty steep $18 for four slices of steak, it is worth every penny in this case!
I really look forward to recreating this dish at home, with my own little twist on it.
Happy birthday John, and thanks for introducing us to something so incredible!