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Pan Seared Filet Mignon with Chimichurri Sauce

20 minutes serves 1-2

Pan Seared Filet Mignon with Chimichurri Sauce

Epazote leaves offer a unique kick that cannot be duplicated, but in a pinch use cilantro or oregano.

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Pan Seared Filet Mignon with Chimichurri Sauce

Gluten-Free Keto Paleo Whole30

PREP: 5 min. ACTIVE: 10 min. PASSIVE: 5 min. DIFFICULTY Medium

20 minutes serves 1-2

Gluten-Free Keto Paleo Whole30

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Ingredients:

1 Pre Filet Mignon steak
1 tbsp. olive oil
salt
pepper
½ cup epazote leaves (chopped)
½ cup flat leave parsley (chopped)
½ cup cilantro (chopped)
2 tbsp. rosemary (chopped)
8 garlic cloves (chopped)
1 jalapeno (sliced)
2 cups olive oil
½ oz. lemon zest
6 tbsp. sherry vinegar

Garnish:

2 cherry tomatoes
1 shishito pepper
1 lotus root
1 sorrel leaf
petite celery

Chop and puree chimichurri ingredients together until it forms a sauce. Add salt and pepper to taste.
Season steak with salt and pepper. Preheat pan on high heat, then drizzle one tablespoon of olive oil and sear filet until it is caramelized on both sides. Let rest for 5 minutes.
While steak is resting, prepare the garnish. Poach tomatoes in boiling salt water for about two minutes, until the skin begins to wrinkle.
Immediately shock in cold water to stop the cooking process, then peel off the skin. Set aside until ready to serve.
Char shishito peppers in a skillet until blistered.
To serve, set the steak in the middle of the plate and top with the tomato and charred shishito peppers. Season by drizzling with chimichurri.
Enjoy!

Made with Pre©

Filet Mignon

31g
Protein
30%
Less fat*
196mg
CLA
98mg
Omega 3s

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*vs. USDA Data for Choice Filet Mignon

Instructions

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Amount per 100g

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