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Ingredients
Recipe yields 2 servings
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.
Recipe yields 2 servings
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.
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.
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.
In a bowl, toss the steamed spinach with the lemon juice.
On plates, arrange filet mignon over cauliflower purée. Serve steamed spinach on the side.