Keto Cooking for Healing and Weight Loss by Vivica Menegaz

Author:Vivica Menegaz [Vivica, Menegaz]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-12-21T00:00:00+00:00

YIELD: 2 portions

PREPARATION TIME: 15 minutes

6 oz (170 g) filet mignon

½ tsp unrefined sea salt, plus more for sprinkling

¼ tsp black pepper, plus more for sprinkling

1 tbsp (14 g) butter, softened, divided

4 cups (80 g) baby arugula

3 tbsp (45 ml) olive oil

2 tbsp (30 ml) balsamic vinegar

¼ cup (35 g) crushed macadamias

Bring the filet to room temperature, about 30 minutes. Sprinkle the filet with salt and pepper.

Heat a cast-iron grill pan over high heat until a drop of water sizzles on it. Place the filet in the pan and cook for 3 to 4 minutes, then turn. Put half of the butter on the top of the filet and cook for another 3 to 4 minutes. Remove from the grill and place on a warm plate. Put the rest of the butter on the filet and cover. Allow the filet to rest for about 5 minutes.

While the steak is resting, put the baby arugula in a bowl and toss with the oil, vinegar, salt and pepper. Divide the arugula into two bowls.

Slice the filet against the grain into very thin slices with a sharp knife. Lay half on each plate on top of the salad, then sprinkle with the macadamias.

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