I’m not a huge red meat eater, which can be hard when you’re following a Ketogenic diet, as meat is one of the main components. However, every now and then, I’ll crave a juicy filet, and when I do, this is how I cook them – Filet with a Parmesan crust.
I actually first discovered parmesan crusted filet when I was working as a hostess at a steak house in high school. I wasn’t a big fan of red meat back then either, but as soon as I tired a filet with parmesan cheese I thought “well this isn’t so bad!”.
Parmesan crusted filet is another one of those dishes that I like to save for a special occasion – birthdays, holidays, etc. since its not the cheapest meal to make! But it sure is easy!
I love to serve this over a bed of mashed cauliflower or along side some roasted veggies, making this recipe is perfect for those following a Keto or Low Carb diet.
Parmesan Crusted Filet
- 2 Filet
- 3 Tbsp Butter Room Temperature
- 1 1/2 Cup Parmesan Cheese Grated
- 3 Cloves Garlic Pealed
- 3 Sprigs Thyme
- Salt To Taste
- Pepper To Taste
Remove the filets from the refrigerator and place them on a plate on the counter to come to room temperature, about 30 minutes.
Meanwhile, in a small bowl, mix the parmesan and 2 Tbsp butter (butter should be at room temp to make it easy to mix) until well combined.
Empty the butter and parmesan mixture into the center of a piece of plastic wrap. Roll the mixture and shape it into the shape of a log. Place it in the fridge to set up (this makes it easier to slice).
Preheat the oven to 425 degrees.
Season each side of the filets with salt and pepper.
In a medium, oven safe pan, over medium high heat, add 1 Tbsp of butter, garlic and thyme. Next, add the filets. Sear each side for about 2-3 minutes. Note, once you place the filet into the pan, do not move it until you are ready to flip. This is what gives the filet its nice seared crust. When the filet is ready to be flipped, it will release from the pan (meaning it wont stick). If you find the filet is sticking to the pan and not easy to flip, it may need another minute or two.
Remove the parmesan mixture from the fridge and slice it into 1/2 inch thick rounds. Place desired amount of crust on top of the filet once both sides have seared.
Place the oven safe pan into the oven and cook until desired temperature (I usually cook them to and internal temperature of about 140 degrees, which is medium rare).
Once the filets have reached the desired temperature, remove them from the oven and transfer them to a clean plate. Tent lightly with foil and allow them to rest for about 5 minutes. This will help keep the meat juicy, but remember, they will continue to cook slightly during that 5 minutes, so you may want to adjust the temperature you are cooking the filets to in order to account for this.
Once the filets have rested for 5 minutes, they are ready to serve!