Filet Mignon Keto Recipe
Filet Mignon is definitely a recipe for royals! If you want to eat like the royalty you need to think like royalty as well. Sometimes we just need to offer ourselves a luxury and bring joy to all of our senses. That is life, isn't it?
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Those who always bring new contents in their lives tend to be happier and more self-fulfilled than those who neglect their spiritual and physical beings. However, this intro was a good reason why you should spend some time, money, and goodwill to prepare this glamorous recipe that is simply delicious and unforgettable.
FILET MIGNON KETO RECIPE WITH BLUE CHEESE SHALLOT SAUCE
This meat is the best part of the beef tenderloin. It is a high-quality fillet that is highly appreciated throughout the top class restaurants in the world, especially in Europe. This recipe comes in the perfect keto variant, low in carbs and traditional taste.
INGREDIENTS
- 4 (6oz) filet mignons
- Kosher salt and freshly cracked pepper
- 1/2 stick unsalted butter, softened
- 1 large shallot, sliced
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh or dried tarragon
- 1 teaspoon fresh or dried thyme
- Splash of Sherry
- 3/4 cup blue cheese crumbles, reserve 1/2 cup for topping the steaks with
HOW TO PREPARE
Before cooking sprinkle the steaks with salt and pepper. The steaks must be fresh and rested before cooking.
Preheat your oven to 400F and add 1 tbs of olive oil. When the pan is ready add the steaks and cook without moving for a couple of minutes, turn over the steaks, and repeat.
After a couple of minutes (2-3 minutes) cooking of each side, add the steaks in the oven for about 10 minutes (for medium steak). You can check with a thermometer the temperature to adjust the steaks to your own taste.
Once the steaks are cooked, remove them from the oven and let them rest for a while before serving.
Meanwhile, prepare the sauce: add shallots in a large skillet with 1/2 stick of melted butter. Cook for a while over medium-high heat and then add the Worcestershire sauce, fresh or dried tarragon/thyme, salt, pepper, cherry, and heavy cream. Stir everything nicely together. Cook for 3-4 more minutes.
The last step is to add the blue cheese crumbles. Turn off the heat and add the cheese to the sauce mixture. Taste the sauce and, if you want, add more Worcestershire sauce, salt, and pepper according to your taste.
Place the steaks on a plate and pour the sauce on top. Asparagus is a great addition to this recipe. Bon appetite!