|Filets wrapped and seasoned|
What you need:
Filet mignon steaks
Veggies (I used baby carrots, sugar snap peas, mushrooms, and onions)
2 cloves of garlic
Sea salt and pepper
I made Bacon-Wrapped Filet Mignon with Garlic Cauliflower puree and sauteed vegetables. Cauliflower puree is great because it tastes like mashed potatoes but is obviously better for you. So if you have kids or people you cook for that don't really like vegetables, it's perfect! No one has to know.
Cut up the Cauliflower into florets and get a pot of chicken stock boiling. Get another pan hot with some olive oil to sautee the vegetables. Boil the Cauliflower for about 10 minutes with the 2 garlic cloves and then strain and toss them into the food processor. I added about 1/2 a cup of the stock to the processor with the steamed Cauliflower.
|Cauliflower in chicken stock|
|Ready to go|
After the Cauliflower is in the processor and still hot, add a small slice of butter, a spoonful of sour cream, and sea salt. (Make sure the garlic is in there)
You can put the cover on after blending and leave it until everything else is ready. I sauteed the vegetables and got a pan hot with some butter for the filets. Once the butter starts foaming, add the steaks on and sear on each side until brown.
|Add Creole seasoning and sea salt|
|Toothpicks barely holding on|
They're going to go in the oven after each side is done. I set my oven to 425 degrees and transferred the pan into the oven for a little over 10 minutes. If you like your steak medium, I suggest about 13-15 minutes because I cooked mine medium rare. Also, don't forget to remove toothpicks before serving!
|Waiting on steaks|
The steaks came out perfectly. It cut how a filet is supposed to cut - like butter! It was nice and pink on the inside so I was happy.
|Bacon-Wrapped Filet Mignon with Garlic Cauliflower puree and sauteed vegetables|
|Ready to eat|
|Cooked to perfection|