August 13, 2015
Paleoista’s Grass Fed Filet Mignon with Roasted Squash
Paleoista's Grass Fed Filet Mignon with Roasted Squash
Author: Nell Stephenson
Recipe type: Main Course
Cuisine: Paleo
Serves: 2 servings
Celebrate National Filet Mignon Day with one of the most premium cuts of all. Choose a local producer who raised 100% grass-fed beef and you'll not think twice about skipping the buttery sauces. Let the flavor of the beef speak for itself!
Ingredients
- Two 6 ounce 100% grass fed filet mignons
- 2 large zucchini squash
- 1 medium eggplant
- 2 bulb garlic
- 2 tablespoons rendered duck fat or pasture-raised lard, melted
- Fresh chives, or herbs of your choosing, for garnish
- Olive oil, to taste
Instructions
- Preheat oven to 450
- Remove meat from refrigerator 30 minutes prior to cooking
- Slice zucchini and eggplant into 1" pieces
- Cut top of garlic bulb off
- Arrange squash, eggplant and garlic bulbs on baking sheet and pour melted lard evenly on top
- Cook for 20-30 minutes, turning over halfway to ensure even browning
- Remove from oven and let stand, covered with foil, while you cook filet
- Heat cast iron skillet over medium high
- Cook filet 1-2 minutes per side, depending on your preferred level of doneness
- Remove from pan and place on plate under foil for 10 minutes
- Arrange zucchini and eggplant in layers on plate, topped with one garlic bulb
- Place filet next to vegetables
- Garnish with chives
- Drizzle with olive oil
