Last night, my sweetie and I shared a beautiful meal of filet mignon Oscar-style paired with asparagus roasted with garlic, lemon, and herbs. We had originally planned to include herb-roasted potatoes covered in a lemon cream sauce (which would have complemented the steak VERY nicely), but alas, were forced to substitute linguine in the same sauce since we didn’t have enough potatoes. Fortunately, the lemon cream sauce was so damn delicious that it didn’t seem to matter what we put it on, with the singular condition that whatever we put it on went immediately into our mouths. Simply-put, the flavor is incredible. You’re going to want to try this…
Lemon Cream Sauce
-2 tablespoons Kerrygold grass-fed roasted garlic and herb butter
-3 tablespoons fat free sour cream
-Juice of 1 lemon
-Handful of fresh parsley
-1 or 2 cloves of garlic
Let me preface this by insisting that you use the Kerrygold herb and garlic butter listed above. It is not only healthier than traditional butter, but more delicious, as well.
Melt butter on low heat in a sauce pan. Once melted, add the garlic and lightly sauté. Add the juice of one lemon and stir together. Add sour cream and stir until combined. Add fresh parsley.
This sauce can be used on anything you like. We used most of it on the linguine and drizzled what remained on top of our crabmeat-adorned filets. Its light and refreshing flavor complements fresh roasted veggies and grilled meats alike.