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.

Course Dinner

Cuisine Italian

Keyword steak pizzaiola

Prep Time 20

Cook Time 30

Total Time 40

Servings

Calories 580kcal

Ingredients

Filet Mignon Steaks

2 Filet Mignon Steaks (6 oz each) (170 g)
1 tablespoon Olive oil, divided
Salt & pepper

Peppers and Mushrooms:

1 tablespoon Olive oil
½ Red bell pepper, cut into strips (2 oz/ 56 g)
½ Green bell pepper, cut into strips (2 oz/ 56 g)
¼ cup Onion, thinly sliced (1 oz/ 28 g)
4 oz Sliced mushrooms (113 g)
2 tablespoon Dry white wine
¼ teaspoon Fresh thyme leaves

Garlic Parmesan Butter (you will have some left over)

2 oz Unsalted butter, softened (56 g)
2 oz Parmesan cheese, finely grated (use the good stuff)
¼ teaspoon Raw garlic, grated

Red Sauce

½ cup Rao's Arrabiatta Sauce (or any other low carb sauce)

Extras:

Oven safe frying pan
Electronic Meat Thermometer (worth its weight in gold)
Fine microplane grater (LOVE mine)

Instructions

Preparation:

Let 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.

Garlic Parmesan Butter:

Mix 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.

Filet Mignon:

Place 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.
When 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 ½ - 2 minutes (thinner steaks will take less time).
Flip 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.)

Peppers and Mushrooms:

Put the hot pan back on the stove over medium heat and add 1 tablespoon 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.

Sauce:

Turn off the heat and add the red sauce to the pan to warm it up and pick up residual flavors.

Plating:

Divide the sauce between two plates, making a circle. Place the steaks in the middle of the sauce. Add 1 tablespoon of Parmesan butter to the top of each. Divide the vegetables between the two plates. Net Carbs Per Serving: 7.2 g
NOTE: If you enjoy larger meals, serve with a green salad. The bread in the photos is my Low Carb Focaccia recipe.

Notes

Nutrition Facts

Filet Mignon Steak Pizzaiola

Amount Per Serving

Calories 580 Calories from Fat 378

% Daily Value*

Fat 42g65%

Cholesterol 150mg50%

Sodium 1233mg54%

Carbohydrates 8.8g3%

Fiber 1.6g7%

Protein 40g80%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition