Espresso Encrusted Filet Medallion, Truffle Cauliflower Purée, Roasted Chickpeas

For the Filet Medallions:
• 4 8 oz. Portions Filet Medallions
• 1/2 cup Fresh Espresso
For the Cauliflower & Truffle Purée:
• 1 Head of Cauliflower, stem removed & roughly chopped
• 1 Yellow Spanish Onion
• 4 Garlic Cloves
• 4 oz. Butter, unsalted
• 1 cup Heavy Cream
• 2 Tbsp White Truffle Oil
For the Roasted Chickpeas:
• 1 12 oz. Can Garbanzo Beans, drained & rinsed
For the Caramelized Cauliflower:
• 1 Head of Cauliflower, stem removed & cut into small pieces
• 1 Tbsp Garlic, minced

For the Cauliflower & Truffle Purée: In a pot combine all ingredients except truffle oil, & cover with water. Bring to a boil & cook until cauliflower is soft. Strain all ingredients reserving the cooking liquid. Add cauliflower & move ingredients to a blender. Purée, adding reserved liquid until it is thick & smooth. Mix in truffle oil & adjust seasoning as needed.

For the Filet Medallions: Season each piece with oil, salt & pepper, then dust each medallion with espresso, being generous & coating the whole piece. Grill to desired temperature and set aside to rest for at least 6 minutes.

For the Caramelized Cauliflower: Heat up sauté pan and cook cauliflower with a little bit of olive oil until caramelized towards the end add the garlic and cook through finish with salt & pepper to taste.

For The Roasted Chickpeas: Put rinsed garbanzo beans in a small bowl & drizzle with olive oil until nicely coated. Season with salt & pepper & place onto a tray pan. Roast at 450 degrees for about 10 minutes until crispy.

To plate: Using a large kitchen spoon place about 1/2 cup of the cauliflower purée in middle of plate. Push the spoon through purée from one end to the next. Place caramelized cauliflower in the middle of purée from on end to the next. Do the same with roasted chickpeas. Slice the filet into 4 pieces and fan the slices out on top of the cauliflower. Drizzle with a bit of olive oil and serve.