As seen on Day 6 of our Whole30 Challenge and our Whole30 Weekend Recap: Surviving the "Storm".
For dinner, we decided it was time for some red meat so we opted for a filet with Whole30 Oven-Roasted Kale Chips and Whole30 Roasted Brussel Sprouts (click the links to see the other recipes).
TASTE TEST: Everything was scrumptious! The filet was tender and juicy and I even avoided the urge to open a bottle of Cabernet! The roasted kale shocked me with how much we both liked it as we finished off every last leaf! The brussel sprouts were tasty as well.
INGREDIENTS:
filets / beef tenderloin
2 tablespoons olive oil (avocado oil or ghee can also be used)
Every Day Spice Blend (or something similar)
sea salt & pepper to taste
Optional: Fresh herbs, finely chopped (such as Rosemary, Thyme &/or Tarragon)
STEPS:
Remove meat from fridge to allow it to come to room temperature (about 20-30 minutes) before cooking to help ensure more even cooking. Season the meat on all sides (Note: We used our favorite Everyday Spice Blend from Whole Foods.)
Heat oven to 425°F.
Heat olive oil (or ghee) in pan over medium-high heat. (Note: We love our cast iron skillet for this as you can transfer it directly to the oven.)
Pan-sear all sides of tenderloin to lock in the flavors (about 2-4 minutes on each side, depending on thickness). Sprinkle fresh herbs on each filet.
Place cast iron skillet (or oven-safe pan) with filets into oven for 5-15 minutes, until internal temperature reaches 130°F to 145°F, depending on your desired level of doneness. (Note: I prefer mine 7-8 minutes for medium, but cook to your desired liking.)
Remove filets from oven, transfer to plate (to avoid cooking further from heated pan), cover with aluminum foil to retain heat, and let rest for about 5 minutes before serving. This helps the juices to settle so they don’t run everywhere when you cut into your filet.
To see the recipe for the Whole30 Oven-Roasted Kale Chips, click the link.