Recipe: Sweet’N’Spicy Cocoa Rubbed Filet
Here is a meal that our family enjoys. Yes, we do love a good piece of red meat! In this recipe we use a nice cocoa based rub, but you can easily just use salt, pepper and a little garlic powder. The other spice I cannot get enough of in my cooking is cinnamon. In fact, in studies, a daily dose of cinnamon has shown to lower LDL cholesterol. It is also a great source of manganese, fiber, iron, and calcium. This meal is a little higher in fat (32/33/35) than my usual meals, but it is easy enough NOT to add walnuts or almonds in one of my other meals to balance out the days macronutrients.
- 6oz beef tenderloin filet(s)
- Dove Chocolate Discoveries Sweet’N’Spicy Rub OR salt, pepper and garlic powder
- 1 sweet potato per person (organic if possible)
- 1 package of BirdsEye Steamfresh Broccoli with Cheese Sauce
- grapeseed oil
Spray a frying pan with thin layer of grapeseed oil. Place over medium-high heat. Preheat oven to 400°. Rub cocoa rub (or salt, pepper and garlic powder) on both sides of the filet. Place filets in frying pan and sear both sides (about 3-4 minutes for each side). Place whole frying pan in heated over for about 13 minutes for a medium cooked filet (adjust as necessary). While the filet is in the oven wrap each sweet potato in plastic wrap and microwave (about 5 minutes for each potato). After potatoes are cooked, microwave the BirdsEye broccoli per the instructions (usually 5 mintues). Remove the filet(s) from the oven. Place the sweet potato on the plate, slice and sprinkle cinnamon. Place the broccoli on plate and then add the filet. Makes 1 serving per filet.
Preparation Time: 30-35 minutes
|Nutritional Information ( per serving)
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