Filet Mignon Dinner with Bok Choy and Cauliflower Rice | Ann Shippy MD
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Filet Mignon Dinner with Bok Choy and Cauliflower Rice

filet mignon with bok choy and cauliflower rice

Have you tried cauliflower rice? It’s such a nice substitution for having a grain dish, and it’s a wonderful way to include more cruciferous veggies in your meals. If you’ve not cooked bok choy before, you want to cook it quickly so the stalks stay crisp and the leaves are tender.

INGREDIENTS:

  • 1/2 lb filet mignon
  • 1 tsp olive oil
  • 1 1/2 cups cauliflower rice, frozen
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp rice
  • 2 baby bok choy
  • 1/2 avocado
  • black sesame seeds

INSTRUCTIONS:

Preheat oven to 375F. Season steak to your liking, then sear both sides in a skillet in oil until browned. Place steak in the oven on a baking sheet and continue to bake for 20-30 minutes or until cooked to your preference. In the meantime, cook cauliflower rice on the stove in a medium skillet until cooked through. Season with paprika, cumin powder and salt. Remove from heat and set aside. Boil a pot of water and add baby bok choy. Cook until dark green and drain. Set all items on a platter or skillet. Cut the steak and serve with avocado garnished with black sesame seeds. Enjoy!

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