Low Histamine Beef: Pan Seared Filet Mignon Recipe with Garlic Herb Butter
Equipment
- Kitchen Twine
- Sharp Knife
Ingredients
- 2 Tablespoons Ghee OR
- 2 Tablespoons Unsalted Grass Fed Butter softened (if tolerated)
- 2 teaspoons Fresh Tarragon
- 2 teaspoons Fresh Organic Flat Leaf Parsley
- 1 teaspoon Fresh Organic Thyme Leaves
- 1 Fresh Garlic Cloves minced OR
- 1 Tablespoon Chives (low FODMAP option)
- ⅛ teaspoon Redmond Real Salt (plus extra pinch to sprinkle on the steaks)
- ⅛ teaspoon Pink Peppercorns ground (if tolerated)(plus extra pink to sprinkle on the steaks)
- 2 Filet Mignon Steaks (6 to 8 ounces each)
- 2 teaspoons Avocado Oil
Instructions
- Position your oven rack to the lower middle position and preheat oven to 425 degrees F.
- Wash and chop herbs if they are fresh. If using dried herbs, you can skip this step.
- Pat steaks dry with a paper towel and sprinkle the tops with a pinch of salt and pepper (if tolerated). Tie kitchen twine around the middles of each of the steaks (outer edge).
- Briefly heat oil in skillet over medium heat on the stovetop. Place steaks in the hot pan and cook until lightly browned on both sides, about 2 to 3 minutes per side. Cook times may vary depending on your stove.
- Place the lightly browned steaks on a baking sheet to finish cooking the filet mignon. Bake on the lower middle rack in your preheated oven for about 10 to 15 minutes or until internal temperature registers 145 degrees F on a meat thermometer. (This will yield a medium cooked steak.)
- While the filets are in the oven, make the compound butter. To a bowl, add softened ghee (or butter) and tarragon, parsley, thyme, garlic, salt and pepper. Mix until combined. Transfer to a small bowl and set aside.
- When steaks are done, transfer them to a plate and let them rest for about 3 minutes. Remove kitchen twine.
- Serve topped with the herb ghee mixture you made earlier and top with fresh parsley to garnish, if desired.
Notes
Recipe Notes:
- Use chives instead of garlic for the low FODMAP option.
- In this recipe, each serving would result in 1/16 teaspoon of pepper. Omit the pepper if you aren’t sure of your tolerance. Pink peppercorns have lower histamine levels than white or black pepper.
- Cook times will differ for desired doneness.
- Cook times may differ for different cuts of meat and different types of meat.
Nutrition
Nutrition Facts
Low Histamine Beef: Pan Seared Filet Mignon Recipe with Garlic Herb Butter
Serving Size
175 g
Amount per Serving
Calories
487
% Daily Value*
Fat
39.8
g
61
%
Saturated Fat
16.4
g
103
%
Cholesterol
143
mg
48
%
Sodium
236
mg
10
%
Potassium
500
mg
14
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Protein
30
g
60
%
Calcium
53
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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