Heavenly Filet Mignon

This awesome recipe is courtesy of Jen Ozick. Read more about her here.

This dish is low in carbohydrates and high in calories! A dream dish for those trying to “beef” up!

Servings: 4


1 Tbsp olive oil

1 medium white onion

3 cloves garlic, minced

1 Tbsp fresh thyme, chopped

1 cup low-sodium beef broth

1/2 cup port wine

4 (168 g) filet mignon steaks (1 1/2 inch thick. Around 6 oz/each)

3/4 cup crumbled blue cheese

1/4 cup panko bread crumbs (If you can’t find them in the grocery store ask a manager. They are finer than regular bread crumbs and very tasty!)


In a medium skillet over medium-high heat add olive oil, onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth and port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside.

Preheat oven to 350 degrees. (oven will be used after steaks are grilled to rare.)

Prepare grill for high-heat. Grill the steaks for about 3 minutes per side. Place steaks on a baking sheet. Roast steaks in the oven for about 15 minutes for medium-rare (with an internal temperature of 145 degrees F (63 degrees C).

In a medium boil, stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.

Preheat oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly, about 3-4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Drizzle each steak with warm port wine sauce before serving.

Nutrition Facts: Calories: 538; Protein: 55.6g; Fat: 27.1g; Carbohydrates: 10.0g.

Here’s an idea of what was served during the 3.5 million meals at the Athlete’s Village in Beijing. (courtesy of Olympic food provider Aramark) More than 1 million apples 936,000 bananas 312,000 oranges 684,000 carrots 93,000 pounds of seafood 260,000 pounds of meat 38,000 pounds of pasta (dry) 134,000 pounds of rice (dry) 70,000 gallons of milk 400,000 boxes of cereal More than 800,000 eggs!

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