Pepper-Crusted Filet with Bacon Cider Braised Red Cabbage

Bacon and filet mignon is a classic combination, and this dish brings the flavors together with a slow-braised cabbage infused with smoky bacon, sweet apple cider, and tangy cider vinegar.

Pepper-Crusted Filet with Bacon Cider Braised Red Cabbage

4.67 from 3 votes
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Course: Main Course
Cuisine: American
Protein: Beef
Diet: Gluten Free
Cut: Filet Mignon
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 2 people

Ingredients

  • 2 ea ButcherBox Filet Mignons
  • 1 pkg ButcherBox Bacon roughly chopped
  • 1 medium onion julienned
  • 1 small red cabbage cored and shredded
  • 1 c apple cider
  • ½ c cider vinegar
  • 2 Tbsp coarse ground black pepper
  • 1 tsp kosher salt
  • 1 Tbsp ghee

Instructions

  • Preheat oven to 375°F. Place Dutch oven on medium heat and add bacon. Cook for 10 minutes.
  • Add onions and cabbage and cook 5 more minutes.
  • Add cider and cider vinegar and bring to simmer. Cover and place in oven for 1½ hours or until cabbage is tender.
  • Place coarse ground pepper on plate. Season filets on all sides with kosher salt and press one side of filet firmly onto pepper until well coated.
  • Preheat cast-iron pan, add ghee and sear filet, pepper side first for 2 minutes. Sear all remaining sides, 2 minutes per side and place in oven to finish cooking. Remove when thermometer inserted into thickest part reads 125°F. Let rest 8 minutes before serving.
  • Slice filet and serve over bacon braised cabbage. Enjoy!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.