Petite Filet and Peruvian Chicken Stew - Beetnik Foods Recipe and Review



I recently had the chance to speak with Chef David Perkins of Beetnik Foods and, after discussing his culinary training in France, his investment in local grass-based agriculture (local to his area which is Austin Texas), and desire to truly redesign our modern food system, I knew I had to try some of his products. He graciously offered to send me a few items, and a few days later, a large styrofoam cooler packed with dry ice arrived.

Inside was an assortment of Beetnik Food's new prepared meals as well as eight fully grass-fed and grass-finished beef tenderloin fillets. The words "steak night" immediately popped into my head and I got to work.

Petite Beef Tenderloin Filet with Peruvian Chicken Stew and Organic Salad of Butterleaf Lettuce, Shaved Mixed Vegetables, and Avocado Oil and Balsamic Drizzle

Ingredients:

Four 4oz fillets (thawed to room temperature)
1 tbsp of sea salt or Himalayan pink salt
Coarse ground black pepper

Salad, for garnish:

5 leaves of organic butterleaf lettuce
1 tbsp organic shaved carrot
1 tbsp organic shaved white onion
2 tsp Balsamic vinegar
2 tsp virgin avocado oil
1 tbsp toasted almond slices
Sea salt and coarse black pepper for seasoning

Peruvian Chicken Stew, for appetizer:

2 single serving packets of Beetnik Foods Peruvian Seasoned Stew with Organic Chicken
2 cups water or broth

Directions:

To prepare the chicken stew, I disregarded the package instructions which suggested using a microwave. I simply opened the two packets of stew and put the frozen contents into a small stock pot, with a couple cups of chicken broth. I covered the pot and turned the heat up to "medium-high," occasionally opening the lid to stir. Once the stew came up to a boil, I reduced the heat to "low" until ready to serve.

For the fillets, I started by preheating my oven to 500 degrees with my well seasoned cast iron grill pan inside. Once the oven was preheated, I seasoned the fillets generously with salt and pepper, and then placed them on the preheated pan. I returned the pan to the oven and set my kitchen timer to five minutes. After five minutes were up, I removed the pan (don't forget to use heavy duty mitts or gloves!) and flipped the fillets. I returned them to the oven for three more minutes. I then removed the fillets from the pan and set them aside on a plate to rest.

To prepare the salad, I took my serving plate and layered the butterleaf lettuce in a stack. I then topped the lettuce with shaved onion and carrot and sprinkled with roasted almond slices. In a thin stream, I slowly drizzled balsamic vinegar and then avocado oil over the salad. The salad was finished with a pinch of salt and black pepper.

The Result:

The fillets were perfectly rare, tender, and flavorful. My wife and I both enjoyed them immensely and the were quite possibly some of the best steaks we've had the pleasure of eating. The chicken stew was also good, hearty and surprisingly spicy (which I appreciated, but might be too much for some palates) with lots of vegetables. The flavor was reminiscent of chili, but with a brighter, lighter flavor.








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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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