A bit of French Gourmet can be perfect of the Ketogenic diet. And gourmet does not mean crazy difficult, you just need the right ingredients and this recipe is ready in few minutes. Nothing makes it easier to have a low carb Valentine’s Day than to serve steaks and in this case filet. Filet Mignon, translated from French as cute fillet, is often referred to as tenderloin steak. It has a very mild beef aroma and mild beef flavor when compared to other steaks and needs additional steps to make it more flavorful.
To achieve a phenomenal filet mignon choose the highest quality meat you can access. The juiciest, most tender and flavorful, Prime Grade beef is without question a great choice. That said, less than 2% of the retail beef supply is USDA Prime Grade. Yet, many mainline supermarkets are actually now carrying some cuts. Prime Grade is also the most expensive. Expect to pay from $15.00- $22.00 per pound. If choosing Prime Grade, always look for the USDA seal to ensure it is, indeed, Prime.
Keto Filet Mignon Recipe
- 4 filet mignon steaks (tenderloin steaks should be 2-inch thick)
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- sea salt (to taste)
- black pepper (to taste)
For the Compound Butter:
- 8 tbsp butter (1 stick, unsalted)
- 1 tbsp fresh rosemary (finely chopped)
- fresh parsley (finely chopped)
- fresh oregano (finely chopped)
- 2 cloves garlic (blanched for 1 minute in hot water, then minced or pressed)
Preheat oven to 410 F. To make the compound butter, take the butter out of the fridge and let it sit at room temperature while preparing herbs and garlic. In the meantime, rinse rosemary, parsley and oregano, chop and set aside. Blanche garlic, if needed, by bringing 1 cup of water to a boil in a small saucepan, taking the water off the heat and letting the garlic blanch in hot water for 1 minute, then cooling in cold water. If the butter is too hard, microwave for 10 seconds or pound by a pasta roller.
Add the chopped herbs and minced garlic, and mix in until evenly distributed. Shape into a log and refrigerate until ready to use. Remove the butter from the fridge 10 minutes prior to using. Remove filet mignon steaks from the fridge about 45-60 minutes before cooking and let come up to room temperature. Liberally season with salt and pepper on both sides just before searing. Heat the olive oil and the butter in a large cast iron pan over high heat. When the butter starts smoking and turns dark brown in color, place the filets in the pan and sear undisturbed for about 2 minutes. Flip and sear for another 2 minutes. Flip the steaks again and immediately transfer the pan into the preheated oven.
Some Bake Notes
Bake to desired doneness: rare 120 F-125 F, medium rare 130 F-135 F, medium 140 F-145 F, medium well 150 F-155 F and well done 160 F-165 F.
Remove the filets from the skillet and place on a platter. Cover with foil and let the steaks rest for 3 minutes. Top with a slice of compound butter and serve immediately.
Amount Per Serving
- Calories 785
- Carbohydrates 0 g
- Protein 31 g
- Fat 72 g
- Saturated Fat 34 g
- Cholesterol 195 mg
- Sodium 287 mg
- Potassium 516 mg