Low FODMAP Filet Mignon Medallions Are Easy To Make
FODMAPs are carbohydrates, which is very freeing knowledge. It means that we can have all sorts of proteins and fats and a nice juicy piece of red meat falls into that category. Filet mignon is a pricey cut of meat and best reserved for special occasions. We have recipes for whole stuffed beef filet to serve a crowd, but this recipe for Low FODMAP Filet Mignon Medallions is geared towards an intimate dinner for two – maybe for Valentine’s Day, an anniversary or birthday dinner or other very special event.
Buy The Best Beef
You will be splurging at the butcher counter, so go all out. We do love the flavor of grass fed beef and highly recommend that you seek it out.
The sizes of the medallions can be scaled a bit up or down and that will not affect your FODMAP stacking.
We have deliberately kept the seasoning very simple. Just some salt and pepper and if you want to gild the lily, try the blue cheese compound butter. We suggest making more than you need because it is easier to create the log shape and also because it can be frozen for easy, future use.
Butter is often used as a finishing addition to filet, as it is actually a very lean piece of meat.
And by the way, you can have a glass of red wine with your filet! Read all about alcohol and the Low FODMAP diet to learn more.
We served these with our Low FODMAP Hasselback Potatoes and the meal was AMAZING!
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Low FODMAP Filet Mignon Medallions with Blue Cheese Butter
Our Low FODMAP Filet Mignon Medallions with Blue Cheese Butter are perfect for a romantic Valentine's dinner - our anytime you want a special meal and are willing to splurge.
Blue Cheese Compound Butter; optional:
- 4 tablespoons unsalted butter, softened
- 2- ounces (55 g) crumbled blue cheese
- 2, 4 to 5- ounce (115 g to 140 g) filet mignon medallions
- Kosher salt
- Freshly ground black pepper
- Unsalted butter; optional
- For the Blue Cheese Compound Butter: Simply stir (or knead) the butter and blue cheese together until well mixed. Place on a piece of plastic wrap and use your hands and wrap to roll into a cylinder about 1 ¼-inches (3 cm) across. Wrap up tightly and place in freezer to firm up.
- For the Filet: Bring the meat to room temperature. Season both sides with salt and pepper. Heat a skillet over medium-high heat until sizzling hot. Add medallions, spaced apart, and allow them to cook, undisturbed for about 3 minutes or until the bottom develops a good crusty, browned sear. Flip over and continue to cook for another 3 to 4 minutes until done. Check with an instant read thermometer and remove from heat at 125°F/52°C for rare, 135°F/58°C for medium rare or 140°F/60°C for medium. Allow meat to rest on a warm platter for 5 minutes to allow juices to redistribute and temperature to rise slightly. Serve immediately with a slice of the Blue Cheese Compound Butter on top, or a simple pat of plain unsalted butter. We love these with our Low FODMAP Hasselback Potatoes!