Filet Mignon Poke Bowl

Grass-fed filet mignon gets a hard sear, a quick rest, and a toss in soy sauce and rice vinegar for a poke bowl that leans on the cut's natural tenderness. Avocado, green onion, and sesame round it out over rice or greens. Lean and rich at the same time, it makes a fast lunch for one with a little luxury built in.

Total Time: 25 minutes

Servings: 1

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Filet Mignon Poke Ingredients

• 1 5-ounce Pre grass-fed filet mignon steak

• ¼ teaspoon salt

• ¼ teaspoon pepper

• 1 teaspoon neutral cooking oil

• 1 tablespoon soy sauce

• 1 teaspoon rice wine vinegar

• ¼ ripe avocado, diced (optional)

• 1 green onion, thinly sliced

• 1 cup cooked white rice or mixed greens, for serving

• 1 tablespoon sesame seeds

• Furikake, to garnish (optional)

Instructions:

1. Pat filet dry and season all sides with salt and pepper.

2. Heat oil in a cast-iron skillet over medium-high heat. Sear filet 4 to 5 minutes per side, until internal temperature reaches 125-130º F for medium-rare. (Why: internal temperature is the only reliable indicator of doneness.)

3. Rest filet 5 minutes, then cut into ½-inch cubes and place in a bowl.

4. Add soy sauce and rice wine vinegar and toss to combine.

5. Add avocado and green onion and gently fold in.

6. Spoon filet mignon poke over rice or greens and finish with sesame seeds and furikake.