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30 min serves 2-4

Make-Ahead Foil Pack Filet Mignon Steak with Peppers, Onions, and Mushrooms

These foil packs are a game-changer for camping. They can be made ahead of time and popped in the cooler for finishing up later on the grill. Any cut of steak can be substituted for the filet mignon.
A camping plate with corn on the cob and filet mignon steak slices in between grilled peppers.
Gluten-Free Keto Paleo Whole30

PREP: 15 min. ACTIVE: 15 min. PASSIVE: 15 min. DIFFICULTY Easy

30 min serves 2-4
Gluten-Free Keto Paleo Whole30
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Ingredients:

  • 2 Pre filet mignon steaks (or any other Pre steak)
  • 1 1/2 t kosher salt, divided
  • 1 T butter
  • 1/2 red bell pepper, seeded and sliced thin
  • 1/2 orange or yellow bell pepper, seeded and sliced thin
  • 1 small sweet onion, peeled, quartered, and sliced thin
  • 1 C white button mushrooms, sliced
  • 1/2 t dried oregano or Italian seasoning blend
  • 1/2 t black pepper
  • 2 T chopped fresh parsley, optional, wrapped in plastic wrap
    1. Preheat a grill or cast iron pan to medium-high.
    2. Blot steaks with a paper towel and drizzle each steak with a few drops of cooking oil and sprinkle 1/2 t salt over both sides of each steak.
    3. Cook steak to one doneness LESS than you would usually cook. For a finished medium rare steak, we cook to an internal temperature of 115 to 120°F. Remove from heat and let rest.
    4. In a sauté pan, or the cast iron pan that you used for your steak, melt butter over medium heat. Add vegetables and cook, stirring occasionally for 15 to 20 minutes, until they soften and begin to lightly brown.
    5. Add dried oregano or Italian herbs and remove from heat.
    6. Prepare 2 to 4 heavy duty aluminum foil squares, large enough to hold the steak and vegetables in the center with enough excess to form packets like an envelope.
    7. Slice filet mignon thinly, against the grain. Divide vegetables equally between the foil squares and place steak strips on top the vegetables. Fold foil over the top and secure firmly by crimping the foil together. It doesn’t have to be perfect, you just want to ensure that your packets don’t leak.
    8. Pack completed packets in your cooler with plenty of ice packs. When ready to serve remove packets from cooler about 15 minutes before reheating.
    9. Heat your camp stove or campfire to around 350°F and place the foil packets in a pan. Place pan on heat and cover with a lid or more foil. Cook until heated through, about 10 to 15 minutes.
    10. Remove packets from pan, open, top with fresh parsley if using, and serve.
    11. Steak packets can be prepared up to 3 days in advance and stored in the refrigerator before being packed into the cooler.

    Instructions

    show nutrition +

    Amount per 117g

    • 117g

      1 serving

    • 184kcal

      Calories

    • 20.31g

      Protein

    • 918mg

      Sodium

    • .9g

      Fiber

    • 10.17g

      Fat

    • 3.51g

      Carbohydrates

    • 1.68g

      Sugar

    Nutrition is approximate, data retrieved from happyforks.com

    Recipe developed by   Jennifer Borchardt