π₯©Filet Mignon with Garlic-Herb Butter & Toasted Pine Nuts
... served with a classic brown sauce and seasonal roasted vegetables.
πΈ Elegant, earthy, and unforgettable.
This Filet Mignon with Garlic-Herb Butter & Toasted Pine Nuts is the show-stopper you deserve tonight — served with velvety brown sauce and seasonal roasted veg. High-protein, naturally gluten-free, and restaurant-worthy in under 40 min!
π¨π³ Recipe below ⬇️
πSave for your next dinner party
π€ Collab-friendly & local seasonal
π Ingredients (Serves 2)
π₯© For the Filet Mignon:
- 2 filet mignon steaks (180–200 g each)
- Salt & pepper
- 1 tbsp olive oil
- 1 tbsp butter (for searing)
π§ For the Herb Butter Topping:
- 2 tbsp unsalted butter (softened)
- 1 garlic clove (minced)
- 1 tbsp chopped fresh parsley
- 1 tbsp toasted pine nuts
- Pinch of sea salt
π₯ For the Veggies:
- 2 carrots (halved)
- 1 small broccoli head (cut in florets)
- 6 cherry tomatoes
- 1 tbsp olive oil
- Salt & herbs to taste
π₯£ For the Brown Sauce:
- ½ cup beef broth
- 2 tbsp cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Pepper to taste
π₯ Instructions
- Preheat oven to 200°C (390°F).
- Season steaks with salt & pepper. Sear on high heat in a skillet with oil & butter (2–3 min per side).
- Transfer steaks to oven for 6–10 min (depending on thickness & preferred doneness).
- Mix herb butter ingredients & spoon onto steaks while hot.
- Toss veggies with olive oil, salt & herbs. Roast in oven for 20–25 min.
- Make the sauce: In the same pan used for steaks, add broth, cream, mustard, and Worcestershire. Simmer until slightly thickened.
- Plate it up: Steaks topped with pine nut herb butter, side of sauce, roasted vegetables.
π Nutrition per Serving (approx.)
- Calories: 620 kcal
- Protein: 42 g
- Fat: 45 g
- Carbs: 10 g
- Fiber: 3 g
Comments
Post a Comment