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Paleo Filet Mignon, A Tender Steak Recipe for Grill or Oven

Who’s getting ready for Halloween? Angel and I are thinking of going as Finn and Jake, from Adventure Time. I know that it isn’t obvious, but we like to think we fight the evils of giant food conglomerates every day, one recipe at a time…we may be small, but if we all group together, we can create a better tomorrow for our kids. And the whatnot, you know, blue sky.

So, we’re doing up the fancy today. Usually, I like to make affordable, but today is different. And don’t be scared, this one looks longer than it is. I just like to keep my options open for the folks that don’t have a grill – I didn’t until Angel and I moved in together, so I sympathize. AND it’s one of the biggest complaints I hear – too many grilled recipes. So I have included both. Best part? It actually tastes better the LESS you touch it! SO DON’T TOUCH IT! ;)

Filet Mignon

2 Filet Mignons

Sea Salt

Fresh Ground Black Pepper

First, rub the meat down with sea salt and pepper. Don’t pierce the meat under any condition, just rub it on all sides. I like to leave mine out for about 20 minutes to let it come to room temperature. This has always worked for me, I suggest trying it if you haven’t.

Grilling:  Preheat the grill (for gas, this takes about 15-20, so be patient). If you can’t hold your hand above the heat for more than a couple of seconds, its ready.

Grill for 3 minutes on one side, then turn a quarter (for great grill marks) and keep it there for another 3 minutes. Then flip it and do another 3 and 3 on the other side.  This should cook the steak rare. If you like it a little more done, close the lid and cook until tenderness. We like ours medium rare and it runs us about 15 minutes.

NOTE: Do not use a thermometer for this – if you pierce the meat, it will lose some of its juices and won’t be as delicious. For rare, it should feel squishy when you push on it and have a slow bounce back (if at all depending on how rare you like it), for medium, it should feel taught, but bounce back slowly and for well, it should feel almost bouncy to pressure.

 

Oven Baking: Preheat the oven to 450 degrees Fahrenheit. Now we need to sear the daylights out of the meat, so heat an oven-safe pan to high and get some fat or olive oil.

*Once hot, sit the filet on the pan and let sear for 3 minutes. Don’t touch it at all, just let it sear. Then use some tongs (again, you DON’T want to pierce the meat) and sear the other side for 3 minutes.   *For very rare, do 4 minutes instead, as you won’t need to use the oven.

If you like your steak extremely rare, then you should let it sit on away from the heat for 5 minutes and you should be done. If not, pop the pan in the oven for 5-7 minutes depending on the desired tenderness.

NOTE: Do not use a thermometer for this – if you pierce the meat, it will lose some of its juices and won’t be as delicious. For rare, it should feel squishy when you push on it and have a slow bounce back (if at all depending on how rare you like it), for medium, it should feel taught, but bounce back slowly and for well, it should feel almost bouncy to pressure.

Try it with our Ginger Carrot Soup!

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  1. By Paleo Ginger Carrot Soup, A Healthy Fresh Side October 23, 2012 at 5:57 pm

  2. By Paleo Pear & Pecan Salad, A Seasonal Entrée or Side December 15, 2013 at 11:01 pm