Hey everyone! Today, we’re going to make a really awesome paleo friendly recipe, it’s a “Beef Filet Mignon with a Chipotle Pan Sauce“. It’s very easy to do and there’s like seven ingredients needed including salt and pepper.
This recipe is a courtesy of reader Angelina LaRue, who authored this great book: “Whole Enchilada, The: Fresh and Nutritious Southwestern Cuisine“.
To start with, preheat the oven to 400° F. Heat a cast-iron skillet on the stovetop on high heat for about 5 minutes. We really like to cook with skillets because it gives a very nice sear and makes the steak very crusty.
Have a 2 pieces filet mignon, 2-inches thick and have it seasoned with a LOT of salt and pepper both sides. Beginners tend to under season and since it’s a thick steak, we need to put a generous amount of salt and pepper.
Next, add some extra-virgin olive oil. Make sure that your pan is on high heat. This is where we’re going to build the thick crust and we’re going to finish it in the oven.
On the other hand, did you know that there is a benefit of cooking with cast iron pan? It will increase your iron. The food absorbs some of the iron from the pan. So it does help your iron levels.
Okay let’s talk about the other ingredients too – we have some Chipotle in Adobo sauce. Chipotles are dried smoked jalapenos. Adobo is a tangy slightly sweet red sauce. If combined, it will give you a unique warm heat and smoky flavour. We’re going to use some liquid also which can be water or wine but we choose to cook using bone broth. And then lastly, salt and pepper.
When the cast iron starts smoking, we can put the steak on it. We want to build a crust so we should avoid moving the steak. It would be 2 minutes on each side to have a nice and brown crust. While waiting, we can dice the Chipotle peppers. We’re cutting few since it’s a really spicy.
Next, we add a little bit of butter on top of each steak and then put it in the oven. So how long should we keep it in the oven? Good question. The answer is – it depends on the temperature of the steak and the oven. We encourage you to cook with your senses. Maybe cut a little bit and take a look at it inside. If it’s too bloody, you leave it more. If it’s fine, you take it out.
Now, the most important part is to let the steak rest. You can let it sit with an aluminium foil on the top maybe. Just to make sure that the juices rehydrate the meat from the inside out. So we can achieve tasty, tender and moist steak.
In your cast iron, we have all the bits from the steak. We can put a little bit of sauce from the Chipotle in high heat. And then we’re going to add bone broth like chicken stock, beef and others. A red wine will work just fine, too.
So our steak is well-rested for about 10 minutes, we can start the plating. We can have a side dish like potatoes but we’re going for a roasted acorn squash. And finally, add the sauce.
Watch the full video of this recipe on my Youtube channel. Don’t forget to subscribe!
- 2 (10-ounce) filet mignon, 2-inches thick
- 1 tablespoon olive oil
- 3 tablespoons butter, room temperature and divided
- ¾ cup red wine
- 1 chipotle pepper (canned, in adobo sauce), finely diced
- 1 tablespoon salt
- 1 tablespoon coarsely ground black pepper
Preheat the oven to 400° F.
Heat a cast-iron skillet on the stovetop on high heat for about 5 minutes.
Brush all sides of the filets with oil, and sprinkle with salt and pepper overall (this may seem like a generous amount of salt and pepper, but it's perfect for this thick cut of meat).
Place the filets in the dry, hot skillet and reduce the heat to medium-high. Sear for 1 to 2 minutes on each side, making sure to sear the outer edge of the filets as well. The seasoning will help form a crust on the meat.
Put 1 tablespoon butter atop each filet and place the skillet into the pre-heated oven to cook for 10 to 15 minutes. This will produce a medium-rare steak with an internal temperature of 120°F to 125°F.
Transfer the filets to a serving plate and tent with foil. Allow the meat to rest for 10 to 15 minutes.
While the meat rests, return the skillet to the stovetop. Deglaze the pan over medium heat, whisking in the wine and scraping up all the browned bits left in the skillets. Add the remaining 1 tablespoon butter and the chipotle pepper. Reduce the heat to medium-low, and cok for 5 to 8 minutes to allow the wine to reduce by half.
Taste the sauce and add salt and pepper if desired. Plate the filets, spoon the pan sauce over each, and serve immediately.
Leftover filet can be refrigerated in an airtight container for up to 1 week. Slice the cold meat and toss in a salad for a delicious lunch.
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