e met in the HarperCollins art department in New York City, and have been connected through book design over our 20-year friendship.

Although design is our primary occupation, food was our real passion and our true connection. Coming from totally different worlds, we enjoyed swapping stories and cooking together. We planned parties and served up delicious food for our friends. Brainstorming menus and working through our collective culinary histories kept us talking and connecting with each other and with others. We quickly discovered that food was our primary love language nothing made us happier than knowing people loved what we prepared.

FILET MIGNON BITES WITH ROQUEFORT AND WALNUT In this bite, seared filet mignon finds balance with creamy Roquefort and the crunch of walnuts. A careful composition brings out the best in each high-quality ingredient.

INGREDIENTS (MAKES 20 BITES) 1(1.5 pound) filet mignon or tenderloin, cut into bite-sized pieces Fine sea salt, to taste Freshly ground white pepper, to taste 2 tablespoons olive oil 3 tablespoons walnut oil l tablespoon red wine vinegar 20 thin radish slices ¼ pound Roquefort cheese, cut into ½-inch cubes 20 walnut halves, toasted METHOD 1. Season the filet mignon piece to taste with fine sea salt and freshly ground white pepper.

2. In a heavy pan, heat olive oil over high heat until it starts to shimmer. Carefully place the meat in the pan, ensuring the pieces are not overcrowded. Sear on all sides until they reach a medium-rare doneness.

3. Remove the meat from the pan and let it rest on a cutting board for five minutes.

4. In the small bowl, whisk together walnut oil and red wine vinegar until emulsified.

Set aside.

5. Cut the rested meat into ¼-inch cubes.

6. On each bamboo skewer, layer a piece of meat, followed by a thin slice of radish, then top with a cube of Roquefort cheese and a walnut half. Arrange the skews on a servingplatter. Drizzle each skewer lightly with the walnut vinaigrette SERVING SUGGESTIONS These bites can be presented atop a rnini puff pastry circle or a blini for a rnore substantial appetiser. If serving with puff pastry or blini, place the skewer atop the pastry, allowing guests to rernove the skewer before eating. Consider adding a fresh herb, such as chervil or tarragon, for added flavourand a touch of green.

TIP For best results, ensure your pan is very hot before searing the rneat to achieve a beautiful crust.

This excerpt has been taken, with permission, from the section French Table in the book Gather & Graze, authored by Mumtaz Mustafa and Laura Klynstra, and published by Skyhorse Publishing in 2024