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Pepper-Crusted Filet with Bacon Cider Braised Red Cabbage

4.20 from 5 votes
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Protein: Beef
Cut: Filet Mignon
Diet: Gluten Free
Course: Main Course
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!

Notes

For Grain-Finished Filet Mignon:
Increase the cook time by 2-3 minutes in general to achieve the desired results. The tenderloin steak for grain finished is 2 ounces larger than it's grass fed equivalent. That, combined with more intramuscular fat in the grain finished beef means they will need to cook these steaks slightly longer.
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