Filet the Perfect Way!

This dish started as an appetizer. But my family loves it so much that I sometimes make it as a dinner. It is important to get a good filet. This dish is intended to be served quite rare. My husband prefers his steaks medium but he is fine with this dish due to how it is served. So if you also prefer your meat medium to well done. Try it rare first, you can always cook it a bit more if needed. But please, try it this way first.

If doing this as an appetizer I would plan two steaks for 4 - 5 people. If for a meal, plan one steak per person.

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Filet the Perfect Way

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Salt and pepper the filets on all sides. Let the steaks sit for at least half an hour at room temperature. Grill these on a hot grill for only about 2 minutes per side. Remove from the grill. You can do these on a stovetop if for example when I did these the other day it was -19 below zero so I opted to not go outside. :) For the stovetop, I take 4 tablespoons of butter, melt in the pan, add some chopped garlic and quickly sear the steaks on each side. Don't crowd the pan, if you do the steaks will steam and will not be as nice. As you are searing, spoon up the yummy garlic butter over the steaks.

Remove the steaks from the grill or stovetop. They should be quite rare. Let them sit for about 10 minutes. They will continue to cook and seal in the juices. Then carefully slice the filets as thinly as you can.

Place the raw sliced onions on a serving dish, if you did the stovetop method, pour any remaining butter and garlic over the onions. Lay the filet slices over the onions kind of like fanned out cards. Drizzle the Balsamic vinaigrette over top of the steak and serve!

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Keto Balsamic Vinaigrette

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2 Tablespoons balsamic vinaigrette

2 Tablespoons monk fruit or erythritol sugar substitute

1 teaspoon coarse salt

1/2 teaspoon lemon pepper

I tend to make this in a small ball jar. Simply put all ingredients in together, put a lid on the jar, and shake like crazy. The dressing should emulsify somewhat and become a bit thick.