SCD Recipe: Stove top Filet Mignon

I made this last night and it turned out so good I thought I would share.

I have always had a little trouble cooking a perfect steak, but last night I think I finally got the hang of it!

I used a cast iron grill pan, but you could also use a regular pan – though cast iron is the best (even it’s not a grill pan).

Ingredients:

Filet Mignon steaks about 1 inch thick – grass fed
olive oil
butter – grass fed if possible
salt
pepper

Preparation:

Remove steaks from refrigerator 30 minutes before cooking – steaks should be at room temperature before they go into a hot pan (this is where I have gone wrong in the past)
Coat both sides of the steaks generously with coarse sea salt and pepper – you can add any other seasonings you like as well – I had a rosemary sea salt I used.
Heat pan over medium-high heat – or just a little below that – I turned my dial two notches past medium
Allow the pan to heat up all the way before adding meat – I set my timer for five minutes to allow it to heat
Add olive oil to coat the bottom of the pan and little butter – maybe about half a tablespoon
Add steaks
Cook for just under 4 minutes per side for medium-rare – use tongs to flip – don’t stab the steaks while cooking!
I used to meat thermometer and it was about 140 degrees when I removed the steaks from the pan (leave the thermometer in if you use one so juices don’t run out)
When steaks are cooked place them on a plate.
Add a tiny bit of butter – I used a 1/4 tsp – but you can use more if you like
Allow steaks to rest for 5 – 6 minutes before serving

Author
Recent Posts

Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.