Nutrition Facts

• Cocoa Filet Mignon:

  • Calories: 304
  • Fat: 14g
  • Saturated Fat: 4g
  • Cholesterol: 84mg
  • Sodium: 376mg
  • Carbohydrates: 3g
  • Fiber: 2g
  • Protein: 37g

• Creamy Cauliflower:

  • Calories: 65
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 3mg
  • Sodium: 157mg
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 3g

Ingredients

• Filet Mignon

  • 2 Tbsp cocoa powder
  • 1 Tbsp cumin
  • 1/2 tsp onion powder
  • 1 tsp cayenne pepper
  • 1/2 tsp white pepper
  • 1 Tbsp sugar
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 2 filets mignons (6 oz each)
  • 2 tsp olive oil

• Creamy Cauliflower

  • 1/2 cup water
  • 1/2 cup skim milk
  • 1 cup chopped cauliflower
  • 1/8 tsp salt
  • 1/4 tsp white pepper
  • 2 tsp reduced-fat trans fat free margarine

Preparation

• Cocoa Filet Mignon

  • Preheat oven to 350°. In a shallow bowl, combine cocoa powder, cumin, onion powder, cayenne, white pepper, sugar, salt and cinnamon. Roll each filet in cocoa crust mixture to coat all sides thoroughly. In a skillet, heat oil over medium-high heat until hot. Sear each side of the filets for 1 minute. Transfer filets to a baking dish and roast in the oven for 15 minutes or until the filets reach an internal temperature of 140°. Let the filets rest for 10 to 15 minutes.

• Creamy Cauliflower

  • In a medium saucepan, mix together water and milk and bring to a simmer. Add cauliflower and simmer for 10 to 15 minutes or until cauliflower is tender. Strain in a colander, reserving 1 cup of milk/water mixture.
  • Transfer cauliflower to a blender. Add salt and white pepper and reserved liquid. Purée until fluffy. Add margarine and stir to combine. On 2 plates, arrange filet mignon over cauliflower purée.

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