Filet Mignon Steak Pizzaiola

Tender filet mignon with garlic parmesan butter, zesty tomato sauce, and sautéed vegetables make steak pizzaiola feel new again in this great keto recipe.

📝 Ingredients

• 2 Filet Mignon Steaks (6 oz each) ((170 g))
• 1 tbsp Olive oil, divided
• Salt & pepper
• 1 tbsp Olive oil
• 1/2 Red bell pepper, cut into strips ((2 oz/ 56 g))
• 1/2 Green bell pepper, cut into strips ((2 oz/ 56 g))
• 1/4 cup Onion, thinly sliced ((1 oz/ 28 g))
• 4 oz Sliced mushrooms ((113 g))
• 2 tbsp Dry white wine
• 1/4 tsp Fresh thyme leaves
• 2 oz Unsalted butter, softened ((56 g))
• 2 oz Parmesan cheese, finely grated ((use the good stuff))
• 1/4 tsp Raw garlic, grated
• 1/2 cup Rao's Arrabiatta Sauce ((or any other low carb sauce))
• Oven safe frying pan
• Electronic Meat Thermometer ((worth its weight in gold))
• Fine microplane grater ((LOVE mine))

👨‍🍳 Instructions

1. 1--- Preparation: ---
2. 2Let the steaks come to room temperature for 30 minutes. If they try to spread out flat, use a piece of baking twine to gird them. (Tie it around the middle of the meat (like a belt) and made a knot.) Meanwhile slice the vegetables and make the Garlic Parmesan Butter. Preheat oven to 375 F and place rack to middle position.
3. 3--- Garlic Parmesan Butter: ---
4. 4Mix the softened butter with the grated Parmesan cheese and grated garlic until completely combined. Spoon onto a piece of cling film and shape/roll into a log, using the cling film to help. Refrigerate until needed.
5. 5--- Filet Mignon: ---
6. 6Place an oven-safe frying pan over medium high heat. Rub the entire surface of each filet mignon with some of the olive oil. Salt and pepper all sides. Remember - protein loves salt.
7. 7When the pan is hot (a drop of water will skip across the surface), add the remaining olive oil and quickly tilt the pan to distribute. Put the steaks in the pan and sear for 1 1/2 - 2 minutes (thinner steaks will take less time).
8. 8Flip the steaks and place the thermometer (set to your preferred internal temperature) into one of the steaks. Place the pan in the oven and cook until the timer goes off. Remove the steaks to a plate and tent with foil as they rest. (Don't have a thermometer, see the post.)
9. 9--- Peppers and Mushrooms: ---
10. 10Put the hot pan back on the stove over medium heat and add 1 Tbsp of olive oil, the onions, and the peppers. Saute the vegetables (stirring to prevent burning) for 2-3 minutes. Then, add the wine and mushrooms. Saute for 2-3 minutes more, stirring the fresh thyme into the vegetables at the very end. Remove to serving dish.
11. 11--- Sauce: ---
12. 12Turn off the heat and add the red sauce to the pan to warm it up and pick up residual flavors.
13. 13--- Plating: ---
14. 14Divide the sauce between two plates, making a circle. Place the steaks in the middle of the sauce. Add 1 tbsp of Parmesan butter to the top of each. Divide the vegetables between the two plates. Net Carbs Per Serving: 7.2 g
15. 15NOTE: If you enjoy larger meals, serve with a green salad. The bread in the photos is my Low Carb Focaccia recipe.