This is by far one of the most flavorful ways to prepare filet mignon. While you can use cumin powder for the recipe, toasting the cumin seeds adds a deeply delicious touch to the final product. Serve these steaks with grilled or sauteed vegetables and rice or quinoa pilaf.
- 2 filet mignon, 1 1/2 to 1 3/4 inches thick
- 1 tablespoon/15 mL olive oil
- 1 tablespoon/15 mL cumin seeds (or 1 1/2 teaspoons/7.25 mL cumin powder)
- 2 teaspoons/10 mL black peppercorns
- 1 teaspoon/5 mL sea salt flakes
- 1/4 teaspoon/1.25 mL garlic powder
Place cumin seeds and peppercorn into a small skillet over medium-high heat. Toast spices for 1-2 minutes, constantly moving spices about so that they do not burn. Once they become nice and fragrant, remove the pan from heat and place toasted spices into a spice grinder or mortar and pestle. Grind spices, but make sure they have a little bit of texture. Don't grind into a fine dust. Place spices into a bowl, add olive oil, sea salt, and garlic power.
Stir to incorporate.
Preheat grill for high heat. Rub both sides of steak with cumin mixture. Grill steaks for 5 minutes per side, depending on thickness and desired doneness. Once steaks are cooked to your liking, remove from grill and let steaks rest for a few minutes. Serve with your favorite sides.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||7 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||1 g|