stdClass Object
(
[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.13.223 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
)
Step-by-step instruction without your screen going to sleep
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 (113g each)
filet mignon
0.45kg
Brussel sprouts, halved
10g
pistachios, crushed
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
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.
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.
Step 3
In a large bowl, toss the Brussel sprouts, remaining olive oil, salt, and pepper until combined.
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.
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.
Step 6
When cooking is complete, remove from pan. Serve the filets alongside Brussel sprouts and top everything with crushed pistachios.
Mint and Garlic Rubbed Filet with Seared Brussels Sprouts and Crushed Pistachios
Step 1 of 6
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.
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 (113g each)
filet mignon
0.45kg
Brussel sprouts, halved
10g
pistachios, crushed
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
Step 2 of 6
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.
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 (113g each)
filet mignon
0.45kg
Brussel sprouts, halved
10g
pistachios, crushed
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
Step 3 of 6
In a large bowl, toss the Brussel sprouts, remaining olive oil, salt, and pepper until combined.
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 (113g each)
filet mignon
0.45kg
Brussel sprouts, halved
10g
pistachios, crushed
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
Step 4 of 6
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.
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 (113g each)
filet mignon
0.45kg
Brussel sprouts, halved
10g
pistachios, crushed
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
Step 5 of 6
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.
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 (113g each)
filet mignon
0.45kg
Brussel sprouts, halved
10g
pistachios, crushed
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
Step 6 of 6
When cooking is complete, remove from pan. Serve the filets alongside Brussel sprouts and top everything with crushed pistachios.
