This whole pan seared filet mignon dinner serves two (with leftovers!) and is 10 net carbs per serving. Kim is a self taught cook with over 30 years experience in the kitchen.
For proper cooking, it’s always better to go with a thicker cut, so aim for a 6-8 oz filet mignon which is at least an inch thick. 10 oz – extra large filet about 2 ¼ – 2 ½ inches thick
In a large pot, bring salted water to a boil. Add the zucchini noodles, and parboil for 1 minute. Drain in a colander and then move to a serving platter. Add the olive oil or butter, toss together, and season with salt and pepper to taste. For serving, plate the zucchini noodles and top with the beef stroganoff.
A beautiful meal of pan seared filet mignon with mushroom red wine sauce and topped with crumbled blue cheese served with buttered asparagus. Pinable cooking chart in post.