Filet Mignon with Green Beans
Autoimmunity is a perfect storm, created by the convergence of too many negative influences. You can adapt and manipulate your metabolism using the natural rhythm of the body in conjunction with targeted micronutrients to set your immune system back on track.
Food Rx: Autoimmunity | Dinner: Days 1-7 | Serves 2
Prep time: 10 minutes | Total time: 30 minutes
Ingredients
1 8-ounce filet mignon
Sea salt
Black pepper
4 tablespoons olive oil
2 cups trimmed and sliced green beans (1-inch pieces)
1 cup trimmed and quartered radishes
1 small shallot, thinly sliced
3 garlic cloves, thinly sliced
1 lemon, cut in half
Directions
- Season the steak with salt and pepper to taste. Add 2 tablespoons of the olive oil to a heavy-bottomed skillet or cast-iron frying pan set over high heat. Add the filet and cook until the internal temperature reaches 130 degrees F for rare, 135 degrees F for medium, 145 degrees F for medium-well, and 155 degrees F for well done. Remove from the pan and let rest for 5 minutes.
- Using the same pan set over medium-high heat, add the remaining 2 tablespoons olive oil, then the beans, radishes, shallot, garlic, and juice of half a lemon. Cook for 5 minutes or until vegetables are tender.
- Serve the vegetable garnish alongside the steak and squeeze the remaining lemon half over it, if desired.
Autoimmunity is a perfect storm, created by the convergence of too many negative influences. You can adapt and manipulate your metabolism using the natural rhythm of the body in conjunction with targeted micronutrients to set your immune system back on track.
Food Rx: Autoimmunity | Dinner: Days 1-7 | Serves 2
Prep time: 10 minutes | Total time: 30 minutes
Ingredients
1 8-ounce filet mignon
Sea salt
Black pepper
4 tablespoons olive oil
2 cups trimmed and sliced green beans (1-inch pieces)
1 cup trimmed and quartered radishes
1 small shallot, thinly sliced
3 garlic cloves, thinly sliced
1 lemon, cut in half
Directions
- Season the steak with salt and pepper to taste. Add 2 tablespoons of the olive oil to a heavy-bottomed skillet or cast-iron frying pan set over high heat. Add the filet and cook until the internal temperature reaches 130 degrees F for rare, 135 degrees F for medium, 145 degrees F for medium-well, and 155 degrees F for well done. Remove from the pan and let rest for 5 minutes.
- Using the same pan set over medium-high heat, add the remaining 2 tablespoons olive oil, then the beans, radishes, shallot, garlic, and juice of half a lemon. Cook for 5 minutes or until vegetables are tender.
- Serve the vegetable garnish alongside the steak and squeeze the remaining lemon half over it, if desired.
