MIGNON VON WEIGHT LOSS RECIPES

Steps:

• Puree parsley, cilantro, garlic, water, vinegar, oil, lemon juice, ½ teaspoon salt, and pepper in blender.
• Spray large skillet with nonstick spray and set over medium-high heat. Sprinkle steaks with remaining ½ teaspoon salt. Place in skillet and cook, turning once, until instant-read thermometer inserted into sides of steaks register 145°F, about 5 minutes. Serve with sauce.
• Serving size: 1 filet mignon and ? cup sauce

Steps:

• Rub 1.25 ml (¼ tsp) each salt and pepper all over steak.
• Coat a grill pan with cooking spray; set over medium-high heat. Heat pan until it’s almost smoking and sizzles when water is dropped onto pan surface.
• Place steak on pan and cook, without turning, about 5 minutes. Flip steak; cook about 4 to 6 minutes more for medium doneness.
• Remove steak to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (steak will continue to cook under foil).
• Meanwhile, to make sauce, bring a small saucepan one-third filled with water to a boil (creating a double boiler). In a metal bowl, beat egg yolk with 15 ml (1 Tbsp) room temperature water until frothy; set bowl over saucepan and cook, stirring constantly, until egg yolk thickens, about 3 to 5 minutes. Remove egg yolk from heat; slowly whisk in melted butter until well-combined. Stir in lemon juice and remaining salt and black pepper; whisk in fresh herbs. Serve steak with sauce.
• Yields about 85 g (3 oz) of steak and 15 ml (1 Tbsp) of sauce per serving.