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- May 2, 2021
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- 1,224
38 grams protein
22 grams of fat
3 grams carbs
Ingredients
2 filet mignon steaks
1/2 tsp sea salt
1/2 tsp smoked sea salt flakes, + additional for garnish
1/4 tsp fresh cracked black pepper
2 tbsp butter
1 shallot, thinly sliced
2 eggs, poached
Directions
Remove steak from the refrigerator and season with salt and pepper. Set the steak aside to come to room temperature for 1 hour.
When you are ready to cook, warm a cast iron skillet to medium-high heat for several minutes so that the pan is evenly heated. Melt butter in the skillet.
Sear the fillets for 4 to 4 1/2 minutes, flip then continue cooking for an additional 4 to 4 1/2 minutes, for medium-rare steak, depending on the thickness of your steaks.
Remove steak from the pan and set aside to rest for 5 minutes.
Sauté the shallots in the leftover butter and steak juices of the pan until they turn slightly crispy.
Plate steak with a poached egg, crispy shallots and a few pinches of smoked salt flakes.
This & That
Searing time depends on the thickness of your filets and the desired degree of cooking. For medium to medium well, sear for an additional minute or two. Keep in mind that filets are meant to be served medium rare and slightly pink. They will also continue to cook as they rest.
22 grams of fat
3 grams carbs
Ingredients
2 filet mignon steaks
1/2 tsp sea salt
1/2 tsp smoked sea salt flakes, + additional for garnish
1/4 tsp fresh cracked black pepper
2 tbsp butter
1 shallot, thinly sliced
2 eggs, poached
Directions
Remove steak from the refrigerator and season with salt and pepper. Set the steak aside to come to room temperature for 1 hour.
When you are ready to cook, warm a cast iron skillet to medium-high heat for several minutes so that the pan is evenly heated. Melt butter in the skillet.
Sear the fillets for 4 to 4 1/2 minutes, flip then continue cooking for an additional 4 to 4 1/2 minutes, for medium-rare steak, depending on the thickness of your steaks.
Remove steak from the pan and set aside to rest for 5 minutes.
Sauté the shallots in the leftover butter and steak juices of the pan until they turn slightly crispy.
Plate steak with a poached egg, crispy shallots and a few pinches of smoked salt flakes.
This & That
Searing time depends on the thickness of your filets and the desired degree of cooking. For medium to medium well, sear for an additional minute or two. Keep in mind that filets are meant to be served medium rare and slightly pink. They will also continue to cook as they rest.
