Keto Filet Mignon Steak

Despite being extremely lean, Keto Filet Mignon steak is incredibly juicy and tender when cooked properly. I enjoy the fact that the flavor of this steak is milder than that of many other cuts. Additionally, it doesn’t have the chewy bits that many cuts possess. Simply season, quickly sear in the pan, and then finish in the oven. It just takes fifteen minutes to prepare. I’ve prepared Keto Filet Mignon Steak in several different ways, such as by grilling it, wrapping it in bacon, or even cooking it in my air fryer. From the lean beef tenderloin, which comes from the cow’s spine, comes the tiny, mild, and tender cut known as filet mignon. This filet contains 0.2g of carbs, 0.16g of net carbs, 0.04g of fiber, and 20g of proteins in the dish.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Course: Main course
• Cuisine: American
• Calories: 350kcal
• Prep time: Five minutes
• Cook time: Ten minutes
• Total time: Fifteen minutes

EQUIPMENT:

• Bowl (small)
• Cast iron skillet
• Meat thermometer
• Serving plate

INGREDIENTS:

• Four 8-oz. steak of fillet mignon (ambient temperature)
• Two tbsp. butter without salt (pliable)
• ½ tbsp. fresh rosemary
• ½ tbsp. fresh thyme
• 1 piece of garlic
• 2 tsp. salt
• ½ tsp. black pepper

INGREDIENT NOTES:

FILET MIGNON:

• Always buy filets that are around 1.5 inches thick, but 1 inch is the absolute minimum. I managed to get two-inch-thick steaks this time, much better if you succeed in finding them.

SEASONING:

• Like many excellent steaks, filet mignon dishes, in my opinion, shine without the need for a marinade or expensive seasonings. A healthy pinch of salt and pepper will be enough!

OIL OR BUTTER:

• Even though I know that cooking filet mignon in butter isn’t the best option for high heat, I still enjoy the flavor it produces. If you would like not to, you can use avocado or olive oil.

COMPOUND BUTTER:

• I strongly suggest this for serving, whatever you choose to use for searing. It’s simple to prepare using unsalted butter, minced garlic (fresh or paste of garlic), and fresh herbs (thyme and rosemary).

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

SHOULD BE AT AMBIENT TEMPERATURE:

1. If you can, remove your steaks from the refrigerator half an hour before cooking.
2. To cook more evenly, I usually attempt to do this.

MAKE THE HERB BUTTER WITH GARLIC:

1. Mash the butter, thyme, rosemary, and chopped garlic in a small bowl.
2. Roll the butter into a log, put the log of butter in the serine wrap and put in the fridge till it gets ready to serve. (I honestly don’t understand if you don’t like garlic butter; nevertheless, you may try my steak Diane sauce or chimichurri sauce.)

SEASON THE STEAK:

1. Utilize a paper towel to pat the fillet to completely dry the fillet; then sprinkle pepper and salt on both sides of the fillet.

SEAR THE FILLET:

1. In an ovenproof skillet over heat (medium-high) melt extra (simple) butter. (Refer to my remark on pan kinds below).
2. After adding the steaks, sear them on each side till they are browned, simply turning them once.
3. You only have to brown the exterior at this stage; they won’t be cooked through.

PLACE THE SKILLET IN OVEN:

1. After moving the skillet into the oven, heat it up till it gets done according to the preferred texture.

REST AND SERVE:

1. I prefer to top it with compound butte (when it starts melting).
2. Before serving and slicing, put the steak on the plate or chopping board.
3. Give them five mints to rest.
4. Your Keto Filet Mignon Steak is ready!

TIPS:

• There may occasionally be a coating of connective tissue around the margins of filet mignon. For the nicest texture, chop the connective tissues by yourself to get a more nice texture.
• This makes it easier for the steaks to sear and develop that beautiful brown crust on the exterior.
• Apply the pepper powder and salt on the fillet mignon, but that’s all you need. As a general guideline, I use a quarter to half teaspoon of black pepper and 1 teaspoon of sea salt for every pound of meat.
• Use the pan that heats up and holds heat efficiently since high heat is essential to producing a nice sear on your steak. (In other words, store that nonstick cookware.) This cast iron skillet is what I use and suggest.
• When I cook a steak alone on the top of the stove, just like rib eye steak, I often flip, but when I cook filet mignon the way I do here, you don’t want to do that; put the steak fillet in one place except for the one time you turn them, as they only receive a short sear before entering the oven.
• All the juices will flow out as a result! You may use a turner instead, or I normally simply use tongs lightly.
• Since filet mignon is a very lean cut that might dry out, I suggest using this for all of my steak dishes, especially when grilling it. The best approach to determine whether it’s done correctly is to measure the inside temperature.
• Resting allows the meat’s fluids to reabsorb, giving you the desired soft filet mignon. Doing so will cause all of the fluids to drip onto your plate, leaving it dry.
• I find it easier to detect the muscle fibers before cooking because that’s the direction they run. Once cooked, they break up when sliced in the other way, making every mouthful particularly sensitive.

STORAGE INFORMATION:

FRIDGE:

• Transfer the steaks to the sealed box and stock it for two to three days.

FREEZER:

• Stock up the cooked steak for three months or raw steak for six to twelve months by placing it in the sealed box.

REHEAT:

• I warm up my filet mignon in a dish (baking) with a little stock in order to keep it from drying out. This creates steam, which retains moisture. Cover with foil and place in the oven for approximately 10 minutes at two-fifty to three hundred degrees F.

SERVING SUGGESTION:

This filet mignon is a delicious steak and you can serve this steak in a variety of ways:
You can pair your filet mignon steak with vegetables like:

• Roasted Brussels sprouts
• Fried Brussels sprouts
• Roasted asparagus
• Creamed spinach
• Roasted green beans
• Roasted broccoli

Filet mignon is also served with:

• Mashed cauliflower
• Roasted rutabaga

This filet mignon is also going great with:

• Caesar salad
• Wedge salad

Or you can have this filet mignon with:

• Crab leg
• Lobster tail
• Garlic butter shrimp

FAQs:

Is this a protein-rich food?

• This filet mignon contains 20g of proteins in this dish making it a protein-rich food.

How can we store this filet mignon?

• Put this filet mignon in a sealed box and stock it for three (3) months in the freezer and for two to three (2-3) days in the refrigerator.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION/SERVING:

Protein: 20g
Calories: 350
Total Carbs: 0.2g
Net Carbs: 0.16g
Fiber: 0.04g
Fat: 29g