Grass-Fed Filet Mignon with Roasted Fennel & Onions
June 16, 2022
Grass-fed filet mignon is packed with A, B, and E vitamins and has less fat than grain-fed beef. Fennel is a great source of fiber, potassium, and folate. Onions contain sulfur and antioxidant compounds, such as quercetin, which may help provide protection against ulcers, cancer, heart disease, and allergies.*
- Yields: 2 Servings
Directions
1Preheat the oven to 400°. Cover 2 sheet pans with parchment paper. (One is for the fennel and the other is for the onions.)
2Take the filets out and season both sides with salt and pepper. Coat the steaks with 1 tablespoon of olive oil and set aside.
3Wash and cut the green tops off the fennel bulb. Save tops as a garnish. Slice a thin piece off the bottom but not too much, leave middle parts intact. Cut the fennel bulb the long way, and then again into quarters. Set it aside.
4Peel and cut a small part off each end of the red onion then cut into quarters.
5Season fennel with sea salt and rub olive oil all over it. Pour ¼ cup of water on the bottom of the sheet pan and place fennel carefully on top. Cover the sheet pan with foil. Roast in the oven for 20 minutes. Set a timer.
6Toss red onions in olive oil, sea salt, garlic, and onion powder. Place on the sheet pan and place in the oven for 20 to 30 minutes or longer until brown edges look browned and caramelized. Take out of the oven.
7Heat the grill pan on the stove on high. Turn your exhaust fan on overhead to capture the excess smoke.
8Take the cover off the fennel and place it back in the oven for another 15 to 20 minutes or longer until the fennel appears to look browned and crisp. Take out the oven.
9When the grill pan is hot (about 3 minutes), place the filets down at an angle and press down lightly. After 2 minutes, (use tongs) pick up the filet and turn to the opposite angle without flipping over. This will give your filet a professional crosshatch appearance. Flip filet and repeat. Finish cooking steaks either by placing your grill pan directly in the oven (cast-iron grill pan only) or transfer to a foiled sheet pan. When done to desired temperature, take out of the oven and let the steak rest for 5 minutes before plating. This allows for most of the juices to remain in the steak, so it doesn’t dry out.
10Approximate time and temperature as follows: 1. Rare: 120° to 125° (4 minutes) 2. Medium Rare: 125°to 130° (5 to 6 minutes) 3. Medium: 135° to 140° (6 to 7 minutes) 4. Medium Well: 145° to 150° (8 to 9 minutes) 5. Well Done: 160° and above (10 minutes)
11Choose a beautiful plate and place your roasted onion in the middle.
12Cut your filet into slices and serve 4 ounces on top of the onion. Pour the remaining juice from your pan over the steak.
13Take your fennel and place it around the filet. Garnish with remaining fennel leaves.
14Additional recommended sides are broccolini, sautéed spinach, or quinoa.
15Leftovers can be refrigerated for up to 3 days. Warm and serve over baby greens and crisp vegetables to make a delicious salad!
