Juicy filet mignon paired with roasted cauliflower for a gourmet meal.
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Nutrition per Serving
Ingredients
Estimated total cost: €31.20 · €15.60/serving
- Salt and freshly ground black pepperEst. price €0.10–€0.30
- 1/4 cup tarragon vinegar or white wine vinegarEst. price €0.60–€1.50
- 1/2 cup low-fat, low-sodium chicken brothEst. price €0.40–€1.00
- 2/3 cup Greek yogurtEst. price €0.70–€1.50
- 1 tablespoon dried tarragon leavesEst. price €0.25–€0.60
- 11/2 tablespoons cornstarchEst. price €0.15–€0.35
- Four 4-ounce portions lean filet mignon (about 11/2 inches thick), trimmed of all visible fatEst. price €24.00–€40.00
- Nonfat cooking sprayEst. price €0.10–€0.25
- 1 head cauliflower, cut into 1-inch florets (4 to 5 cups)Est. price €2.00–€4.50
- 1/2 cup dry white wineEst. price €2.50–€6.00
Steps
- 1Begin by preheating your oven to 450˚F. Next, prepare a baking sheet lined with foil and place a wire rack on top of it, then set it aside for later use.
- 2Begin by preheating a large cast-iron pan over high heat. Season the steaks with salt and pepper according to your preference. Once the pan is hot, lightly coat it with cooking spray before placing the steaks in the pan. Sear each side of the steaks until they develop a deep golden brown color, approximately 2 minutes per side.
Cultural note
Filet mignon is a classic cut of beef known for its tenderness and flavor, often associated with upscale dining. The combination of filet mignon and cauliflower showcases a blend of high-quality ingredients and culinary sophistication.
Seasonal note
Cauliflower is best in the fall and winter months, while filet mignon is available year-round. This dish can be enjoyed during cooler seasons when cauliflower is in peak season.
Health note
This dish is a good source of protein, vitamins A, C, and K, and fiber from cauliflower. However, it is high in cholesterol and saturated fat, so moderation is key for individuals watching their heart health.
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