A Unique Version of Surf N' Turf
Filet Mignon
Seasoned with Worcestershire Sauce, Olive Oil, Garlic & Onion Powder
Served over Sweet Potatoes
Topped with Pancetta & Goat Cheese
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4 6oz Filet Mignon Steaks
3 Tbsp. Worcestershire Sauce
1 Tbsp. Olive Oil
1/2 Tbsp. Garlic Powder
2 Tsp. Onion Powder
Salt, Pepper to taste
1 Medium Sweet Potato, Sliced
1 Tbsp. Olive Oil
2 Tsp. Sea Salt
1/4 C. Crumbled Goat Cheese
1 C. Pancetta, Cubed
Coat steaks with Worcestershire Sauce and Olive Oil. Combine garlic powder, onion powder, salt and pepper. Season steaks evenly with mixture. Place in fridge for at least an hour. Remove from fridge 30 minutes prior to cooking.
Heat grill when steaks have been removed from the refrigerator.
Preheat oven to 350 degrees. Place sweet potatoes on large pan. Season with olive oil and sea salt, tossing to ensure the seasoning coats the potatoes evenly. Place in oven for 15 minutes, flip, then place back in oven for another 15 minutes, or until both sides begin to turn golden brown and a fork can easily pierce through.
Once the grill has fully heated, cook steaks for about 6 minutes per side for medium rare, or more/less time depending on your preferred doneness.
Meanwhile, place pancetta in a small pan on medium-high heat. Let cook for about 20 minutes, until begins to brown and get crispy.
Place a few sweet potato slices on plate and place steaks on top. Finish by topping with goat cheese and crispy pancetta.
Whitefish
Seasoned with Lemon Juice, Coriander, Cayenne, Garlic & Turmeric
Served over a bed of Rice & Asparagus
Topped with Mango Salsa
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Seasoned with Worcestershire Sauce, Olive Oil, Garlic & Onion Powder
Served over Sweet Potatoes
Topped with Pancetta & Goat Cheese
.jpg)
4 6oz Filet Mignon Steaks
3 Tbsp. Worcestershire Sauce
1 Tbsp. Olive Oil
1/2 Tbsp. Garlic Powder
2 Tsp. Onion Powder
Salt, Pepper to taste
1 Medium Sweet Potato, Sliced
1 Tbsp. Olive Oil
2 Tsp. Sea Salt
1/4 C. Crumbled Goat Cheese
1 C. Pancetta, Cubed
Coat steaks with Worcestershire Sauce and Olive Oil. Combine garlic powder, onion powder, salt and pepper. Season steaks evenly with mixture. Place in fridge for at least an hour. Remove from fridge 30 minutes prior to cooking.
Heat grill when steaks have been removed from the refrigerator.
Preheat oven to 350 degrees. Place sweet potatoes on large pan. Season with olive oil and sea salt, tossing to ensure the seasoning coats the potatoes evenly. Place in oven for 15 minutes, flip, then place back in oven for another 15 minutes, or until both sides begin to turn golden brown and a fork can easily pierce through.
Once the grill has fully heated, cook steaks for about 6 minutes per side for medium rare, or more/less time depending on your preferred doneness.
Meanwhile, place pancetta in a small pan on medium-high heat. Let cook for about 20 minutes, until begins to brown and get crispy.
Place a few sweet potato slices on plate and place steaks on top. Finish by topping with goat cheese and crispy pancetta.
Whitefish
Seasoned with Lemon Juice, Coriander, Cayenne, Garlic & Turmeric
Served over a bed of Rice & Asparagus
Topped with Mango Salsa
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For the Mango Salsa:
- 1 C. Ripe Mangoes, Chopped
- 1 Red Bell Pepper, Chopped
- ½ C. Red Onion, Chopped
- 1/2 Cucumber, Chopped
- ¼ C. Fresh Cilantro, Chopped
- 1 Jalapeño, Seeded and Minced
- 1 Lime, Juiced
- ⅛ to ¼ Tsp. Salt, to taste
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro, cucumber and jalapeño. Drizzle with the juice of one lime and mix well. Season with salt to taste. Place in refrigerator for at least 30 minutes before serving.
