Filet Mignon and Sweet Potato Carbonara with Pre-Beef
When we got the chance to partner with our friends at Pre-Beef to create some January Whole30 approved recipes with their best proudcts, we couldn't wait to get started. First up, a rich and creamy sweet potato carbonara topped with their incredible filet mignon. This sauce is totally versatile, toss in some bacon or prosciutto for so more fat, add roasted tomatoes for a creamy vodka-like sauce, or some tomatillos and jalapenos for the base of Whole30 veggie enchiladas. Try it and let us know what you think!
What You’ll Need:
-1 5oz Pre-Beef Filet Mignon (at room temperature) seasoned with salt and pepper
-1 large sweet potato
-1 half onion, diced
- 1tbs garlic
- 3 tablespoons olive oil
- 2 eggs
-1 tbs ghee
- salt and pepper to taste
- 1 tsp cracked red pepper
- ¼ cup of vegetable stock
- 4 oz cashew cream (you can make cashew cream by soaking 2 cup cashews in 4 cups water overnight. drain the water in the morning. put soft cashews into blender with 2 cups new water and puree until smooth)
What We Did:
Preheat your oven to 400 degrees.
Spiralize your sweet potato into noodles.
Over medium heat, sautee diced onion and garlic in 1 tbs of olive oil
In a blender, combine eggs, 1 tbs of olive oil, 4 oz cashew cream, ¼ cup of vegetable of stock, a tsp of cracked red pepper, and a sprinkle of salt. Blend until combined.
When onions are transcluent and fragrant, just before browning, turn down to low and stir in egg and cashew cream mixture, let the flavors meld on low for 10 minutes.
While sauce is coming together, sautee sweet potato noodles in remaining tbs of olive oil on medium stirring occasionally.
Put ghee in a cast iron pan on medium-high temperature. When ghee begins to smoke, sear filet mignon on each side for 3 minutes to get a nice crust. Finish in oven for 10 minutes (for medium rare).
While steak is in the oven, fold sweet potato noodles into sauce. When steak has finished, let it rest for ten minutes, top over noodles and enjoy!
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