Elegant Filet Mignon [Guest Post: Tina Turbin of PaleOmazing]
Tina from PaleOmazing is back with another delicious, easy recipe to share with you all! She's sharing a filet mignon recipe that will help keep your post-holiday sugar demon at bay and help you start right on your New Year's goals. Whether it's healthy eating, trying a Paleo lifestyle, doing a Whole30, eating REAL food, cooking at home more, etc. etc... this is a beautiful option!
Oh, and in case you missed it last month, the Paleo Candied Pecans Tina shared are appropriate ANY time of the year! They're refined sugar free and require just four ingredients.
With the holidays behind us this recipe for my Elegant Filet Mignon is a real tummy pleaser for any family. My recipe below is loaded with flavor. You will be happy you tried it and created something special for yourself, family or friends. To complement the dish, try my paleo chocolate decadent cake. In fact, you may be interested in my eBook all about decadent delights.
The filet is from the most tender, smallest and most desirable end of the tenderloin. The tenderloin is not called “tender” for no darn reason. Being that it is the most desirable it is also one of the priciest. Sure you can go out and get this at a fine restaurant but if you do you will be spending 2-5 times the money for the same cut you can make at home.
The average steer or heifer can give us no more than 500 grams or 17 ounces of filet mignon. Because that muscle is sitting in an area that is not weight-bearing, the connective tissue is less, so that is what makes it so incredibly tender. The filet is usually not as flavorful so it is often served wrapped in bacon or is served with a sauce. All just trying to enhance the flavor.
Please follow the recipe below on cooking it to your preference of heat or, better yet, follow this helpful guide if you have a meat thermometer.
Elegant Filet Mignon
2 filets – ½ lb. each (1 lb. total)
1 tbsp garlic powder
2 tsp gluten-free Worcestershire sauce
1 tbsp steak or BBQ seasoning of your choice
1 tbsp course ground black pepper
1 tbsp onion powder
Sea salt/course ground black pepper to taste
- Preheat your BBQ.
- Dry your filets.
- Mix all spices together with the Worcestershire sauce.
- Rub the mixture on all sides of the filets.
- Let sit for a bit at room temperature.
- Grease BBQ grill racks with oil of your choice.
- Grill for 4 minutes on the first side.
- Flip over and grill for another 4-5 minutes on the other side.
- If you prefer your steak rare, the filets will be ready at this point and you may remove them from the heat and skip to step 11.
- If you’re like me, I prefer to gently cook the sides a bit more. Reduce the heat and lightly brown the sides of the filets.
- Remove from the BBQ.
- Place the filets on plates or a platter.
- Cover with foil and let rest for 4-5 minutes.
- Serve with salt and pepper.
Tina Turbin is a multi-award-winning recipe creator. She also supports and writes about the many benefits of the Gluten-Free, Paleo-ish, Keto and Lower Carb inclined diets, as well as optimum lifestyles, and key women's issues. Tina's site, PaleOmazing.com houses many of her recipes and researched articles. She founded GlutenFreeHelp.info, voted #2 .info site in the world over 6.7 million other .info sites. Tina has released numerous award-winning eBooks, hundreds of articles, is a mother of three and also carries an additional title of award-winning children's author of Danny the Dragon Meets Jimmy.
Find more at www.PaleOmazing.com!