Filet Mignon and Shaved Brussels Sprouts
Craving a simple low-carb meat and veg dinner? Here you go.
- 3/4 lb. slice of beef tenderloin (filet mignon for 2)
- high-heat canola oil
- brussels sprouts
- olive oil
- kosher salt and fresh ground pepper
- balsamic reduction
Preheat oven to 400°F.
Toss shaved Brussels sprouts with olive oil, salt and pepper. Roast on a sheet pan in a single layer until the edges start to brown.
Let beef sit at room temperature for about 20 minutes. Season beef on all sides with kosher salt and fresh ground pepper. Heat canola oil in an ovenproof pan over medium-high heat. Sear beef in oil on all sides to get a nice crust. The meat will be rare at this point.
For medium-rare, move pan to oven, cook about 3 minutes or about 5 minutes for medium doneness.
Remove beef from pan and let rest before slicing.
Arrange Brussels sprouts and sliced beef on a platter. Drizzle with balsamic reduction.
Simple. And excellent.
More Simple Meat and Veg
Try my Grilled Veal Rib Chops & Baby Broccoli. Recipe here.