Gluten Free Cocoa Filet Mignon with Creamy Cauliflower Recipe

               
Cocoa powder, cumin, and cayenne give this restaurant-quality steak recipe a deliciously earthy presence. Creamy cauliflower and steamed spinach round out this gluten-free meal with a simple but elegant flavor.
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Ingredients
Recipe yields 2 servings
Filet Mignon
2 Tbsp cocoa powder
1 Tbsp ground cumin
1/2 tsp onion powder
1 tsp cayenne pepper
1/2 tsp white pepper
1 Tbsp sugar
1/8 tsp salt
1 tsp cinnamon
2 filet mignons (6 oz each)
2 tsp olive oil
Creamy Cauliflower
1/2 cup water
1/2 cup skim milk
1 cup chopped cauliflower
1/8 tsp salt
1/4 tsp white pepper
2 tsp unsalted butter
Steamed Spinach
2 cups steamed spinach
1 Tbsp fresh lemon juice
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Helpful how to videos
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Directions
Filet Mignon
Step 1

Preheat oven to 350°. In a shallow bowl, combine cocoa powder, cumin, onion powder, cayenne, white pepper, sugar, salt and cinnamon. Roll each filet in cocoa crust mixture to coat all sides thoroughly. In a skillet, heat oil over medium-high heat until hot. Sear each side of the filets for 1 minute. Transfer filets to a baking dish and roast in the oven for 15 minutes, or until the filets reach an internal temperature of 140°. Remove from oven and allow filets to rest for 10 to 15 minutes.

Creamy Cauliflower
Step 1

In a medium saucepan, mix together water and milk and bring to a simmer. Add cauliflower into mixture and simmer for 10 to 15 minutes, or until cauliflower is tender. In a colander, strain cauliflower, reserving 1 cup of milk/water mixture.

Step 2

Transfer cauliflower to a blender. Add salt, white pepper and reserved liquid. Purée until fluffy. Transfer to a bowl. Add margarine and stir to combine. On 2 plates, arrange filet mignon over cauliflower purée.

Steamed Spinach
Step 1

In a bowl, toss the steamed spinach with the lemon juice.

Step 2

On plates, arrange filet mignon over cauliflower purée. Serve steamed spinach on the side.

Time: 75 minutes
Servings: 2
Calories: 409
Make this for: Heart Healthy
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Nutrition facts
Serving Size: 6 oz filet, 1/2 cup cauliflower, 1 cup spinach
Per serving:
calories:409
total fat:18g
sat fat:6g
cholesterol:97mg
sodium:576mg
total carb:17g
fibers:8g
proteins:44g

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Gluten Free Cocoa Filet Mignon with Creamy Cauliflower Recipe

Ingredients
Recipe yields 2 servings
Filet Mignon
2 Tbsp cocoa powder
1 Tbsp ground cumin
1/2 tsp onion powder
1 tsp cayenne pepper
1/2 tsp white pepper
1 Tbsp sugar
1/8 tsp salt
1 tsp cinnamon
2 filet mignons (6 oz each)
2 tsp olive oil
Creamy Cauliflower
1/2 cup water
1/2 cup skim milk
1 cup chopped cauliflower
1/8 tsp salt
1/4 tsp white pepper
2 tsp unsalted butter
Steamed Spinach
2 cups steamed spinach
1 Tbsp fresh lemon juice
Directions
Step 1

Preheat oven to 350°. In a shallow bowl, combine cocoa powder, cumin, onion powder, cayenne, white pepper, sugar, salt and cinnamon. Roll each filet in cocoa crust mixture to coat all sides thoroughly. In a skillet, heat oil over medium-high heat until hot. Sear each side of the filets for 1 minute. Transfer filets to a baking dish and roast in the oven for 15 minutes, or until the filets reach an internal temperature of 140°. Remove from oven and allow filets to rest for 10 to 15 minutes.

Creamy Cauliflower
Step 1

In a medium saucepan, mix together water and milk and bring to a simmer. Add cauliflower into mixture and simmer for 10 to 15 minutes, or until cauliflower is tender. In a colander, strain cauliflower, reserving 1 cup of milk/water mixture.

Step 2

Transfer cauliflower to a blender. Add salt, white pepper and reserved liquid. Purée until fluffy. Transfer to a bowl. Add margarine and stir to combine. On 2 plates, arrange filet mignon over cauliflower purée.

Steamed Spinach
Step 1

In a bowl, toss the steamed spinach with the lemon juice.

Step 2

On plates, arrange filet mignon over cauliflower purée. Serve steamed spinach on the side.

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