Here is a delicious high fat, high protein succulent recipe that makes you feel like you're dining at a steak house! Perfect dish for a date night in!
Enjoy Sassy Fam!
3.5 to a 5 OZ portion of sirloin
2 tablespoons grass-fed butter, ghee, or coconut oil - divided
½ teaspoon of Himalayan salt
¼ teaspoon of black pepper
2 tablespoons of low-sodium Worcestershire sauce
1 garlic clove, minced
1 onion, sliced
2 green onion, diced
Preheat the oven to 375 degrees.Prepare the onion and garlic as listed above
Take the piece of steak and rub the Himalayan Salt and pepper all over the steak. Making sure that our “rub” has covered all corners and inches of the filet.
Place the filet in a container with the onion, garlic, and Worcestershire sauce. Place a tight fitting lid over the container and place the container in the refrigerator to marinate. You can marinate this for 30 minutes up to overnight.
When you’re ready to cook the steak, place a skillet (cast-iron would be ideal, but not necessary) over high heat. Allow the pan to warm up to a hot temperature. Once the pan is hot, add 1 tablespoon of cooking fat. Allow the fat to melt and spread over the pan. Once the oil heats up and starts to sizzle, add the filet mignon to the pan – only the filet mignon, not the garlic or onion. Turn heat down to medium-high. Check the color of the steak, if it gets too dark too quickly, turn the heat down to medium. Sear the filet mignon 4-5 minutes on each side, only flipping once. We want to sear/caramelize the meat evenly on both sides so the juiciness of the meat stays within the steak. After the steak is seared, turn off the heat. Place the steak on a sheet pan/baking pan. Place it in the oven to cook to your desired temperature. For medium rare, cook for another 4-5 minutes. For medium, cook for another 7-8 minutes.
While the steak is cooking, return back up to pan you used to sear the steak, and turn the heat on high. Place the other tablespoon of cooking fat in the pan. Allow the fat to melt, add the onion and garlic used to marinate the steak and cook to caramelize. Stir the onions and garlic constantly so the garlic doesn’t burn. Once it becomes fragrant, turn the heat down to medium- low and cook until the onions become soft. Feel free to add a pinch of salt and pepper.
Slice the steak on a bias cut. Lay the mushroom sauce on the plate, steak on top of the sauce, and then garnish with avocado slices and green onions.