KETO RECIPE – FILET MIGNON With CREAMY PEPPERCORN SAUCE & ROASTED GARLIC ASPARAGUS.

KETO RECIPE – FILET MIGNON With CREAMY PEPPERCORN SAUCE & ROASTED GARLIC ASPARAGUS.

July 21, 2019 0 By William Morgan


On today’s menu, I will be making filet mignon with a creamy peppercorn sauce with roasted garlic asparagus.
Here, I have a lb. of fresh asparagus.
You want to shave the tips, about 2 inches up the stalk, to give it a nicer presentation.
All you do is shave the ends with a potato peeler to remove the outside which is the hard undesirable part to eat.
And at the very tip, I like to give it a more spear like edge, so gently shave a little more to sort of create a flat edge, or point.
I’ll do one more for good measure.
And here are the rest that I prepared ahead of time.
Now, you are going to add 2 large cloves of garlic, sliced.
Add a good pinch of salt to taste.
Now, drizzle a good amount of extra virgin olive oil and mix.
Into a preheated 400 degree oven it goes for 15 to 20 minutes.
We’re now going to cook the filet mignon. Here I have 2 one and a half inch pieces.
And before cooking them, you want to bring them to room temp., so they cook evenly inside.
Add a generous amount of salt and cracked peppercorns before adding them to the pan.
Now, flip over and repeat on the other side.
Heat the pan on very high heat and add 1 tablespoon of butter.
The steaks have been added to the pan and have been cooking for almost 2 minutes.
You only want to cook the first side for no more than 2 minutes.
Then, you want to flip them over and cook for 1 additional minute, no longer, for a nice med. rare.
Once the steaks are done, you will transfer them to a plate and let them rest for the next 10 minutes.
You do this because the steaks will continue to cook and redistribute their juices inside.
You see? A nice golden brown on the outside and it will be nice and pink and juicy on the inside.
It’s now time to get the creamy peppercorn sauce ready, while the steaks are resting.
To the pan, add 4 tablespoons butter and melt on medium heat.
You want to melt the butter until it gets nice a frothy looking.
Now, it’s time to add heavy cream (8 oz.)
Stir and bring back up to a light simmer.
I’m adding some salt to taste.
And some cracked peppercorns.
Additionally, I will add whole peppercorn seeds that like to roll in my hands to get the oils flowing before adding, as you will see.
You want to add a good tablespoon to the sauce.

Next, add a nice dollop of Dijon mustard and continue stirring.
Add a few swirls of soy sauce, like a five count.
Stir and let it simmer for another 10 minutes or so.
The sauce is now ready and the asparagus, as well. Here the sizzle sizzle? Yum yum…
It’s time to plate everything.
I have the filet mignon placed in the center of the plate.
I’m drizzling the peppercorn sauce around the plate, but not on top of the meat.
It makes for a nicer presentation.
And lastly, on goes the roasted garlic asparagus spears.
And here you have it. Filet mignon with creamy peppercorn sauce and roasted garlic asparagus.