Cocoa Filet Mignon with Creamy Cauliflower




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 filets 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 reduced-calorie trans fat free margarine
Steamed Spinach
  • 2 cups steamed spinach
  • 1 Tbsp fresh lemon juice


Filet Mignon
  • 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
  • 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.
Steamed Spinach
  • 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.

Nutrition Facts

  • Serving size: 6 oz filet 1/2 cup cauliflower 1 cup spinach
  • Per Serving: Calories: 409 Fat: 18g Saturated Fat: 5g Cholesterol: 87mg Sodium: 576mg Carbohydrates: 17g Fiber: 8g Protein: 44g


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