Paleo Recipes – Cavegirl Cuisine

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Fancy Pants Filet

Fancy Pants Filet

What a decadent plate of guilt-free sin for you and your honey…try this FANCY PANTS FILET on a special occassion or just a Friday night date night.

Some other Cavegirl Cuisine recipes that you may enjoy:
A Brunch of Love with Maple Bacon
Heart Waffles with Strawberry Compote
LoveZas (gfree pizza!)
Fancy Pants Filet

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Ingredients

  • • 1 sweet potato, peeled and diced
  • • 2 tablespoons ghee or organic butter
  • • 6 sweet onion slices, 1/4 inch thick rings
  • • 1 large egg
  • • 1/4 cup cassava flour
  • • 1/4 cup almond meal
  • • 1 teaspoon smoked paprika
  • • 1 teaspoon sea salt
  • • 1/3 cup balsamic vinegar
  • • 2-3 cloves of garlic, peeled and halved
  • • 1 teaspoon coconut palm sugar
  • • 2 beef filets
  • • sea salt and pepper to taste
  • • 1/4 cup pea shoots, or preferred greens

Directions

  1. In a medium saucepan filled halfway with water and sweet potato cubes, bring to a boil. Reduce to medium and cook until the cubes are fork tender, approximately 20 minutes.
  2. Preheat oven to 350°.
  3. In a bowl, combine arrowroot, almond meal, paprika, and salt. In a second bowl, whisk the egg. Dredge the onion rings first in the egg and then coat with the dry mixture. Place rings on a baking sheet lined with parchment paper. Cook for 10 minutes. Flip the rings and continue to bake for an additional 10 minutes.
  4. Heat a grilling pan over high heat. Season the meats with salt and pepper on both sides. Cook or grill until desired doneness.
  5. In a small saucepan, bring the vinegar, sugar, and garlic cloves to a boil. Reduce and simmer for approximately 10 minutes until the sauce reduces and thickens. Remove cloves and discard.
  6. Drain sweet potato cubes. Blend with the butter until smooth.
  7. Plate 1/2 of the balsamic reduction first. Place a filet in the middle. Top with 3 onion rings and some pea shoots. Pipe 1/2 of the sweet potato around the base of the filet. Repeat this for the second plate.
  8. Enjoy!

Ingredients

  • 1 sweet potato, peeled and diced
  • 2 tablespoons ghee or organic butter
  • 6 sweet onion slices, 1/4 inch thick rings
  • 1 large egg
  • 1/4 cup cassava flour
  • 1/4 cup almond meal
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/3 cup balsamic vinegar
  • 2-3 cloves of garlic, peeled and halved
  • 1 teaspoon coconut palm sugar
  • 2 beef filets
  • sea salt and pepper to taste
  • 1/4 cup pea shoots, or preferred greens

Directions

  1. In a medium saucepan filled halfway with water and sweet potato cubes, bring to a boil. Reduce to medium and cook until the cubes are fork tender, approximately 20 minutes.
  2. Preheat oven to 350°.
  3. In a bowl, combine arrowroot, almond meal, paprika, and salt. In a second bowl, whisk the egg. Dredge the onion rings first in the egg and then coat with the dry mixture. Place rings on a baking sheet lined with parchment paper. Cook for 10 minutes. Flip the rings and continue to bake for an additional 10 minutes.
  4. Heat a grilling pan over high heat. Season the meats with salt and pepper on both sides. Cook or grill until desired doneness.
  5. In a small saucepan, bring the vinegar, sugar, and garlic cloves to a boil. Reduce and simmer for approximately 10 minutes until the sauce reduces and thickens. Remove cloves and discard.
  6. Drain sweet potato cubes. Blend with the butter until smooth.
  7. Plate 1/2 of the balsamic reduction first. Place a filet in the middle. Top with 3 onion rings and some pea shoots. Pipe 1/2 of the sweet potato around the base of the filet. Repeat this for the second plate.
  8. Enjoy!
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