Filet Mignon with Prosciutto Wrapped Asparagus
and Caramelized Mashed Sweet Potatoes
It’s Tuesday and that means it’s time for another Filet Tuesday meal. At the Farmer’s Market this morning there were beautiful looking organic asparagus spears so I picked some up. I knew that they would go perfectly with filet mignon, especially if I wrapped the spears with prosciutto! I also bought some white sweet potatoes and there were golden beets, which I love. That’s how this meal came to be. I don’t really have a recipe for the grass-fed filet mignon since my husband usually does the grilling. He used to put salt and pepper on both our steaks but now he only puts salt on mine. I said goodbye to pepper when I started doing the AIP diet at the beginning of the month.
Prosciutto Wrapped Asparagus
- 1 bunch of asparagus, washed and ends trimmed (larger stems work better than the pencil thin ones)
- 1 4-ounce package aip compliant prosciutto (Trader Joe’s 4 ounces had 8 slices)
- Extra Virgin Olive Oil*
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Pre-heat oven to 450 degrees. Line a cooking sheet with aluminum foil and oil it with the EVOO. Divide the asparagus into 8 equal bundles. The thickness of the stems will dictate how many each contains. Starting at the top of each bundle, wrap a slice of prosciutto around it and spiral it towards the bottom. Place the bundles on the cookie sheet and place in the oven for 5 – 7 minutes. The prosciutto should be just starting to look crisp. Remove the pan from the oven and turn each bundle over. Return them to the oven and bake for an additional 5 – 7 minutes. Serves 4
* I used an EVOO that is infused with Meyer lemon oil. You could grate lemon jest on top of the asparagus bundles after cooking, if desired.
Caramelized Mashed Sweet Potatoes
Caramelizing the onions with the golden beets gives these potatoes not only a beautiful creamy yellow color but also a savory sweet taste.
- 2 tablespoons coconut oil
- 1 golden beet, peeled and cut into small dice (greens saved for another use)
- ½ large sweet onion, medium chop
- 3 -5 cloves garlic peeled and minced (depending on taste)
- 2 large white sweet potatoes, peeled and cut into small dice
- ¼ teaspoon salt
- 1 ½ cups homemade bone broth (or store-bought stock for non aip)
Heat the coconut oil in a large lidded skillet. Add the beets and onion. Cook over medium to medium low heat, stirring frequently, until the onions are starting to caramelize. If the onions and beets look like they are drying out before starting to caramelize, stir in a tablespoon of water. Add the garlic and stir in, cooking for a minute or two longer. Add the bone broth and scrape the bottom of the pan to loosen anything that is stuck. Add the sweet potatoes and salt and stir them in. Cover and turn up the heat to bring to a boil. Lower the heat and simmer, covered, until the beets are fork tender and the broth has evaporated. Add water if more liquid is needed to finish cooking. When the beets are fork tender and the broth has evaporated, transfer everything to a bowl and whip with a hand blender or electric beater until a smooth texture. Taste and add more salt if desired. Makes 4 servings.
