Friday, December 29th, 2017, Recipes
Set the table, dim the lights, and cue the music. Serve this bacon-wrapped filet for a romantic anniversary dinner or any special occasion. This steak pairs well with any low-sucrose, low-starch side, such as cauliflower mash and a light salad.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 2 medium green onions (optional)
- 1 four-ounce portobello mushroom cap
- 3 cherry tomatoes
- 12-ounce beef tenderloin
- 2 slices bacon
- 1 tablespoon unsalted stick butter
- 3 ounces blue cheese
- ⅓ tablespoon red wine vinegar
- 8 ounces baby spinach
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 425ºF. Finely dice the green part of the green onions and place in a small bowl. Dice the white part of the onions and set aside. Remove the cap from the mushroom and discard the stem. Chop the mushroom cap into ¼-inch pieces. Set aside.
- Pat the beef dry with paper towels. Slice the tenderloin in half widthwise and press down on the halves slightly to form filet mignon steaks. Season the two filets with ⅛ teaspoon each of salt and pepper. Wrap the outer edge of each steak with a bacon slice. Set aside.
- To make the blue cheese butter, add the butter and 1 ounce of the blue cheese to the bowl with the green onions, and stir until well combined.
- To make the vinaigrette, pour the red wine vinegar into another small bowl, add ¼ teaspoon each of salt and pepper, and slowly whisk in 1 tablespoon of olive oil.
- Heat 2 teaspoons of olive oil in a large, non-stick, sauté pan over medium-high heat. When the oil is hot, add the steaks and sear on all sides. Turn steaks frequently with tongs until browned, about 3 minutes. Transfer to a sheet pan lined with foil and roast for 6 to 8 minutes or until desired doneness.
- Meanwhile, in the same sauté pan over medium-high heat, add the mushrooms and the white part of the onion. Season with ⅛ teaspoon each of salt and pepper and reduce the heat to low. Sauté while stirring until the mushrooms are tender, about 4 minutes. Place the baby spinach in a large bowl and add the remaining 2 ounces of blue cheese. Drizzle the vinaigrette over the spinach. Toss until well combined.
- Spoon the mushroom and onion mixture evenly onto two plates. Top with a filet and a dollop of the blue cheese butter. Arrange the salad next to steak and enjoy!
Recipe from atkins.com
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