2 6-ounce filet mignons
2 teaspoons olive oil
Cocoa crust
2 tablespoons cocoa powder
1 tablespoons cumin
1/2 teaspoon onion powder
1 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 tablespoon sugar
1/4 teaspoon of salt
1 teaspoon cinnamon
Coat both sides of each filet with the cocoa crust mixture thoroughly. Pan sear each side of the filet for 60 seconds in olive oil (optional). Transfer filet to a baking dish and roast in the oven at 350 degrees until the filet reaches an internal temperature of 155 degrees. Let the filet rest for 10-15 minutes before serving to allow it to cook fully.
Nutrition information per serving:
Calories: 304
Total Fat: 14 g
Saturated Fat: 4 g
Cholesterol: 84 mg
Sodium: 376 mg
Carbohydrates: 3 g
Fiber: 2 g
Protein: 37 g
Creamy Cauliflower Purée
1 cup water
1/2 cup skim milk (non-lactaid only)
1/2 cup 2% milk (non-lactaid only)
2 cups cauliflower, chopped
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon margarine
Mix together milk and water in a medium pot and bring it to a simmer. Add cauliflower into mixture and simmer for 10-15 minutes or until tender. Strain, reserving one cup of milk/water mixture.
Transfer cauliflower to a blender, adding salt and white pepper and reserved liquid. Purée until fluffy. Add margarine to taste.
Makes 4 servings
Nutrition information per serving:
Calories: 65
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 157 mg
Carbohydrates: 6 g
Fiber: 1 g
Protein: 3 g