Paleoista’s Grass Fed Filet Mignon with Roasted Squash

Paleoista's Grass Fed Filet Mignon with Roasted Squash
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!
  • 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
  1. Preheat oven to 450
  2. Remove meat from refrigerator 30 minutes prior to cooking
  3. Slice zucchini and eggplant into 1" pieces
  4. Cut top of garlic bulb off
  5. Arrange squash, eggplant and garlic bulbs on baking sheet and pour melted lard evenly on top
  6. Cook for 20-30 minutes, turning over halfway to ensure even browning
  7. Remove from oven and let stand, covered with foil, while you cook filet
  8. Heat cast iron skillet over medium high
  9. Cook filet 1-2 minutes per side, depending on your preferred level of doneness
  10. Remove from pan and place on plate under foil for 10 minutes
  11. Arrange zucchini and eggplant in layers on plate, topped with one garlic bulb
  12. Place filet next to vegetables
  13. Garnish with chives
  14. Drizzle with olive oil