Filet Mignon With Caramelized Leeks
- U Serves 2 People
- P Prep: 00:10
- P Cook: 00:15
Nutritional Facts
per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories 393
Calories from Fat 249
% Daily Values*
Total Fat 27.62
42.49%
Saturated Fat 14.25
71.25%
Polyunsaturated Fat 1.09
Monounsaturated Fat 9.23
Cholesterol 76.00
25.33%
Sodium 259.00
10.79%
Potassium 836.00
Total Carbohydrate 11.85
3.95%
Dietary Fiber 4.15
16.60%
Sugars 4.66
Protein 25.67
Vitamin A 8.00%
Vitamin C 116.25%
Calcium 8.50%
Iron 14.00%
* Nutritional Values are estimated and may vary
³ Description
5 star dinner you can make at home!
² Ingredients
- 1 tablespoon Coconut Oil
- 1 tsp Garlic Powder
- 2 dash Black Pepper
- 2 dash Salt
- 1/2 head, medium (5-6" dia) Cauliflower
- 1/2 cup Leeks
- 8 oz Beef Tenderloin (Trimmed to 1/8" Fat)
q Directions
Get the cauliflower and garlic cloves boiling first with a dash of olive oil and salt.
Heat griddle pan with a little bit of coconut oil (or olive oil) and preheat oven to 350.
Season one side of steak with salt, pepper and garlic powder and when pan is hot, place steak seasoned side down, and season the top side.
Let the steak sear for a good few minutes and flip when there's a nice brown crust. Place pan in oven for 5-8 minutes (depending on size of steak temp range 145-160) when done take it off the pan and set aside to rest.
In the meantime, cook leeks in the pan that steak was in (be careful with pan's handle) and drain the cauliflower before adding to a food processor with coconut oil, salt and pepper. Blend until smooth, top with the steak and a nice pile of caramelized leeks.
Enjoy!
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