Sounds good, tastes even better! Try this wonderful and tasty dish. Make sure you get good quality filet from your butcher/store.
1 tbsp keto fat, for frying
2 (45g/ 3 oz) filet mignons, about 1¼ inches thick
1½ tsp fine sea salt
½ tsp ground black pepper
1 large tomato, thinly sliced
2 tbsp minced shallots
2 cups fresh spinach
¼ cup Easy Basil Hollandaise
- Heat a cast-iron skillet over medium-high heat before adding the fat. While the skillet heats, pat the steaks dry with a paper towel and season with salt and pepper to taste. Place the steaks in the hot fat and sear for 3 minutes on one side, then flip and sear for 3 minutes on the other side, or until done to your liking. (A total of 6 minutes of cooking time results in medium-rare steaks.)
Place the steaks on a cutting board and set aside for 10 minutes while you finish the rest of the meal.
- Place three tomato slices on each plate. Sauté the shallots in the skillet where you cooked the steaks for 2 minutes over medium-high heat. Cook for another 2 minutes, or until the spinach is wilted. Season with salt to taste. Wilted greens should be placed on top of the tomatoes.
- Place a rested steak on top of the greens, then drizzle with 2 tbsp hollandaise.
- This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat the steak for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through. To serve, reheat the hollandaise sauce.