|2 servings||calories per servings 640||protein serving 54 g||carbs per serving 38 g||total fat per serving 32 g|
Tucking into a tender, perfectly-seared filet mignon for dinner is always a treat; pairing it with earthy roasted beets and hearty greens tossed in a tangy citrus vinaigrette makes it sensational. Seasoning your steak with a bit of black pepper gives a pleasant touch of heat. Roasting your beets reveals their rich, slightly sweet flavor, enhanced with the bright zing of orange. Crispy toasted ciabatta completes this special dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||38 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Heat oven to 450° F.
• Peel beets; slice into 1/2-inch wedges.
• Discard tough kale stems. Slice leaves.
• Halve and juice orange.
• Slice ciabatta.
• In a bowl, toss beets with 1/2 teaspoon olive oil and 1/4 teaspoon PeachDish Salt.
• Spread on a foil-lined baking sheet, and seal, creating a pouch. Roast until fork-tender, about 15 minutes.
Meanwhile, place a sauté pan over medium heat. Add 1 teaspoon olive oil. When hot, stir in kale. Cook until wilted, 2-3 minutes. Transfer to a bowl.
Season filets on all sides with a total 1/4 teaspoon PeachDish Salt and 1/2 teaspoon black pepper.
• Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add filets. Cook until browned on the bottom, about 2 minutes.
• Flip, and cook 2 minutes more. For rare, roll steaks briefly on all remaining sides. (For medium, cook 2 -3 minutes more on sides. For medium well, 4 - 6 minutes more.)
• Transfer steaks to a plate.
On a baking sheet, drizzle ciabatta with 1 teaspoon olive oil. Toast until lightly golden, 5-8 minutes
In a bowl, whisk together orange juice, 1/2 packet sugar, 1/4 teaspoon PeachDish Salt and 1 teaspoon olive oil.
• Toss beets with kale. Drizzle with orange dressing, and toss well. Taste and adjust seasoning as desired with kosher salt and remaining sugar.
• Divide salad between 2 plates. Top with goat cheese.
Divide steaks and ciabatta between plates. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...