Chateaubriand Filet Mignon paired with Buttermilk Sweet Potatoes and Garlic Sauteed Kale
- Hannah Cameron
- Feb 6, 2021
- 2 min read
Updated: Feb 12, 2021
This might be one of my frou-frouiest post yet on the blog and I hope you enjoy the read!
The inspiration behind this meal was to create a delicious, memorable treat for my mom who had accomplished something very big and we had only one option: celebrate! How else could I go on without doing that? I was on a budget and knew the original plan was to go to Longhorne's, but things came up and something special still had to be done, so to the market I went. I have this thing with creating traditions. I love celebrating things and big moments, including small things in between, because life is special. When moments arise to pull out the confetti, paleo coconut flour cake (yes, you heard correctly), and sparkling cranberry kombucha in a wine glass, then I have to do just that. We had all of the above for this occasion except for the confetti and wine glasses.
Because Longhorne Steakhouse offers steaks, hence the name, steak HAD to be a component of the meal along with exquisite sides. I went for the Chateaubriand filet mignon, a very tender piece of meat- perfect for my mom and I. I'm not a steak person, but my mom enjoys a good piece of steak. The cuts were close to 3 inches thick and were absolutely beautiful. I became a steak convert or should I say, filet mignon convert- yes, that sounds better. They were topped with a garlic butter that was oh-so-divine. If you aren't a fan of steak or have never experienced eating filet mignon, give it a try!
For the buttermilk sweet potatoes, those were definitely a treat. I filled them with coconut oil, a small bit of butter, Jersey-cow buttermilk, and almond milk. This balanced the savory steak and kale. They were creamy and had the addition of a cultured milk, which helped aid in the digestion of the hearty steak.
The garlic kale was the rich green, adding color and liveliness to the dish. Sprinkled with seasoning and fresh lemon juice to top off perfection.
A few food pictures (what else must a foodie do?):
For dessert, we had a delicious paleo coconut flour cake with lemon icing (no worries y'all, I skipped on the icing)! The cake was topped with beautiful golden candles and although, no matches were found, I sang a song as those imaginary flickering flames swayed from side to side. Smiles were shared and memories were made.
In these uncertain times, none of us know what to expect. But, we can choose to make memories and celebrate both little and mighty things.
I pray you all are encouraged and share a little joy with your family by celebrating something that means a lot to someone else!
God bless,
Hannah
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