Protein Upgrade | BBQ Filets Mignons with Lemon Butter
Grilled Nantes Carrots & Kale-Bulgur Salad
Cooking time
25 minutes
Servings
2/4
Calories
880 /serving
Steak a claim on the barbecue! A mid-summer night is the rightful moment to get some filets mignons sizzling over the heat. You’ll cut the beautifully browned beef into slices and then give them a golden gleam thanks to a finishing touch of spiced butter spiked with lemon juice. The meat rests on a green layer of honey-sweetened kale and bulgur salad, alongside Nantes carrots that are gorgeously charred from a little time on the grill.
We will send you:
- 11oz Filets mignons
- 300g Multicoloured Nantes carrots
- 15ml Minced garlic
- 100g Chopped kale
- 1 Lemon
- 80g Bulgur
- 7g Honey
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Wheat
You will need:
Medium pot
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
55 g
Saturated Fat
18 g
Sodium
760 mg
Total Carb
57 g
Sugars
13 g
Protein
44 g
Fibre
11 g
Preparation
Grill the carrots
Heat the BBQ on high, making sure to oil the grill first. Halve the carrots lengthwise (quarter if large). In a large bowl, combine the carrots, a drizzle of oil, ½ the spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, turning occasionally, 9 to 12 min., until tender. Transfer to a plate and reserve the grill pan, if using. Reserve the bowl.
Cook the bulgur
Meanwhile, place 3 tbsp butter (double for 4 portions) in a small bowl to soften. In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and let cool.
Grill the filets mignons
Meanwhile, pat the filets mignons* dry with paper towel; season with ⅔ of the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 2 to 3 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, quarter the lemon. In the reserved bowl, combine the juice of 3 lemon wedges, 3 tbsp oil (double both for 4 portions), the honey, garlic and S&P. Add the kale and massage, 1 to 2 min., until softened. Add the bulgur; toss well.
Make the lemon butter
To the bowl of softened butter, add the juice from the remaining lemon wedge, the remaining spices and S&P; stir well.
Plate your dish
Divide the salad between your plates. Top with the carrots and filets mignons. Spoon the lemon butter over the filets mignons. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
