Skill Level: Beginner
Total Time 30 minutes
Servings 2


  • 4 each Carrots, large and peeled
  • 2 each Garlic cloves
  • 1 each Shallot peeled
  • to taste Salt and pepper
  • 3 T. Olive oil
  • 2 each Filet mignon, 5-7 oz. each
  • to taste Salt and pepper
  • 1 T. Olive oil


  • Preheat oven to 350 degrees. Preheat your grill to 400-425 degrees.
  • Combine shallots, carrots, and garlic in a medium saucepot and cover with water.
  • Bring to a boil and cook until the carrots are tender, about 15 minutes. Reserve 2-3 T. of the water to puree.
  • While the carrots are cooking, bring the filet out of the fridge and pat complete dry with a towel or paper towels. This method will be grilling for char and flavor and finished in the oven.
  • Rub your filets with a small amount of olive oil on each side and generously season with salt and pepper.
  • Place filet on grill and do not touch and let grill for 2-3 minutes, turn filet to the left or the right and let grill for another 2-3 minutes (5-6 minutes on each side).
  • Flip steak and repeat.
  • Remove from grill and place on baking sheet and drizzle with olive oil and finish in oven for 3-5 minutes. (Medium steak 130F).
  • Take out oven and let rest for 5 minutes before slicing.
  • While the filet is resting, use a high-powered blender to blend the cooked carrots, olive oil, two tablespoons of water from the pot, salt, and pepper and puree until smooth and creamy.
  • Enjoy!


Servings: 2
Serving Size: 5-7 oz. filet + ½ cup cooked carrot puree
Nutrition Information: This duo is high in protein (filet is lower in saturated fat compared to other cuts of red meat) while also providing dietary fiber, potassium, and vitamin A. Gluten-free, nut free, dairy free.