Dinner
Mint and Garlic Rubbed Filet with Seared Brussels Sprouts and Crushed Pistachios
Recipe by Gillean Barkyoumb
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- 2 tablespoons fresh mint, finely chopped
- 2 cloves garlic, grated
- 1 tablespoon lemon zest
- 2 tablespoons olive oil, divided
- Kosher salt, as desired
- Ground black pepper, as desired
- 2 steaks (4 ounces each) filet mignon
- 1 pound Brussel sprouts, halved
- 1/4 cup pistachios, crushed
Utensils
- Small Bowl
- Large Bowl
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Step 1
Install SearPlate in the bottom level of the unit, then close the door. Select SEAR CRISP, set temperature to 380°F, and set time to 10 minutes. Press the setting dial to begin preheating.
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Step 2
In a small bowl, combine the mint, garlic, lemon zest, 1 tablespoon olive oil, and a generous amount of salt and pepper. Then rub the mixture over both sides of the filets.
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Step 3
In a large bowl, toss the Brussel sprouts, remaining olive oil, salt, and pepper until combined.
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Step 4
When the unit has preheated, open the door, carefully remove the SearPlate with an oven mitt, and place on top of the oven. Place the filets on the left side of the SearPlate and the Brussel sprouts on the right.
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Step 5
Reinstall the SearPlate in the bottom level of the unit and close the door to begin cooking. At 5 minutes, flip the filets and check for doneness. The internal temperature should be 145°F for medium-rare but cook longer if you prefer more well-done.
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Step 6
When cooking is complete, remove from pan. Serve the filets alongside Brussel sprouts and top everything with crushed pistachios.
