Keto Bacon Wrapped Filet with Blue Cheese Butter Sauce Recipe
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5.9g
Net Carbs
Net Carbs
Prep Time: 0 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
54.5g
Protein
36.2g
Fat
4.1g
Fiber
578.7cal
Calories
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How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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2 medium (4-1/8" long) Young Green Onions
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4 oz Portobello Mushroom Caps
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12 oz Beef Tenderloin (Lean Only, Trimmed to 1/8" Fat)
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3 oz Cherry Tomatoes
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2 slice Bacon
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1 tablespoon Unsalted Butter Stick
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3 oz Blue Cheese
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0 1/3 tbsp Red Wine Vinegar
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8 oz Baby Spinach
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2 tsp Olive Oil
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0 1/4 tsp Salt
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0 1/4 tsp Black Pepper
DIRECTIONS
- Preheat the oven to 425ºF. Finely dice the green part of the green onions and place in a small bowl. Dice the white part of the onion and set aside. Remove the cap from the mushroom and discard the stem. Chop the mushroom into ¼-inch pieces; set aside.
- Pat dry the beef with paper towels. Slice the tenderloin in half widthwise and press down on the halves slightly into filet mignon steaks. Season each filet with 1/8 teaspoon each of salt and pepper. Wrap the outer edge of each steak with a bacon slice. Set aside.
- Add the butter and 1 ounce of the blue cheese to the bowl with the green onions and stir until well combined. Pour the red wine vinegar into another small bowl, add ¼ teaspoon each of salt and pepper and slowly whisk in 1 tablespoon of olive oil; hold.
- Heat 2 teaspoons of olive oil in a large non-stick sauté pan over medium-high heat. When the oil is hot, add the steaks and sear on all sides, turning frequently with tongs until browned, about 3 minutes. Transfer to a sheet pan lined with foil and roast for 6 to 8 minutes, or until desired doneness.
- Meanwhile, in the same sauté pan over medium-high heat, add the mushrooms and the white part of the onion, season with 1/8 teaspoon each of salt and pepper and reduce the heat to low. Saute while stirring until the mushrooms are tender, about 4 minutes. Place the baby spinach in a large bowl and add the remaining 2 ounces of blue cheese. Drizzle the vinaigrette over the spinach. Toss until well combined.
- Spoon the mushrooms evenly onto two plates. Top with a filet and a dollop of the blue cheese butter. Arrange the salad next to steak and enjoy!
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.