The Perfect Filet Mignon Dinner
First Things First.. the Filet
When it comes to real food, sometimes less is more and nothing proves that better than a tender, grass-fed filet mignon seared to perfection. This cut is rich in creatine (a natural nutrient for energy, strength, and even brain health), along with high-quality protein and minerals that deeply nourish your body. Paired with garlic, rosemary, and a touch of Himalayan salt, it’s proof that simplicity and quality can create something extraordinary, both on the plate and for your wellbeing.
Golden Roasted Potatoes
These tri-colored baby potatoes may look playful on the plate, but they deliver serious benefits. Roasted with turmeric, rosemary, and olive oil, they’re full of antioxidants and anti-inflammatory compounds that support gut health and cellular balance. Crispy on the outside, tender on the inside, and beautifully golden, this side dish makes nutrient density feel indulgent.
A Bright Arugula Salad
Every rich meal deserves a refreshing counterpart, and this arugula salad is just that… peppery, light, and kissed with chocolate vinegar (or balsamic if you prefer). Packed with phytonutrients, digestive enzymes, and minerals, arugula offers a bitter note that stimulates digestion while balancing the richness of steak and potatoes. A little green elegance to round out the plate.
Filet Ingredients
•2 filet mignon steaks (6–8 oz each)
• Himalayan pink salt, to taste
• Freshly cracked black pepper, to taste
• 5–6 garlic cloves, smashed
• 2–3 sprigs fresh rosemary
• Grass-fed butter (a good chunk, depending on preference)
Roasted Tri-Colored Potatoes with Turmeric
• 1 lb tri-colored baby potatoes
• 2 tbsp olive oil
• 1 tsp turmeric powder
• ½ tsp Himalayan salt
• ½ tsp black pepper
2-3 springs fresh rosemary
Simple Arugula Salad
Ingredients
• 2 cups fresh arugula
• 1–2 tsp chocolate vinegar (or balsamic if preferred)
• Himalayan salt & pepper, to taste
Instructions for Filet
1. Prep the steaks: Take the steaks out of the fridge 30–40 minutes before cooking. Wash them, then pat dry with paper towels. Season generously with Himalayan salt and black pepper.
2. Heat the pan: Use a cast-iron skillet. Place over medium-high heat until very hot. You should feel strong heat when holding your hand an inch above.
3. Sear side one: Add a good chunk of butter to the skillet. Once melted and sizzling, place the steaks in the pan. Do not move them for 4–5 minutes, so a crust forms.
4. Flip and sear side two: Turn the steaks over and cook another 4-5 minutes. Add smashed garlic cloves and rosemary sprigs to the pan.
5. Baste: Tilt the pan slightly and spoon the hot butter, garlic, and rosemary over the steaks repeatedly while they cook.
6. Check doneness: Use a thermometer if possible.
• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F
7. Rest: Remove steaks to a plate and let rest for 5 minutes before serving. Spoon the aromatic butter over the top when plating.
Instructions for Tri-Colored Potatoes with Turmeric
1. Preheat oven to 425°F (220°C).
2. Wash the potatoes and cut them in half.
3. Toss with olive oil, turmeric, salt, and pepper until coated.
4. Spread on a baking sheet
5. Rest the rosemary on top
6.. Roast for 20 minutes, flipping halfway, if possible, until crispy on the outside and tender inside.
Instruction for Simple Arugula Salad
1. Wash and dry the arugula.
2. Place arugula in a serving bowl.
3. Drizzle with chocolate vinegar.
4. Sprinkle with Himalayan salt and black pepper. Toss lightly and serve.