Perfect Cooktop Filet Mignon!

Hello friends, I have a fabulous recipe for you today : Perfect Cooktop Filet Mignon!

National Cooking Day: A Celebration of Home Cooking!

I developed this recipe for www.PotsandPans.com to celebrate National Cooking Day. The National Cooking Day celebration was established to honor and commemorate the joys of home cooking. You know I am a big fan of home cooking as just one way to nourish ourselves and our family. When you make food yourself, you know exactly what goes in it. In this case it’s very simple: Grass fed Beef, Sea Salt, Pepper, Butter and Chives!

Perfect Cooktop Filet Mignon! #filetmignon #steak #paleo #whole30 #keto

 

Why Make Filet Mignon on the Cooktop?

In my humble opinion the best way to get steak exactly how you want it is by searing it on the cooktop in a grill pan and then finishing in the oven. I used a  Anolon Tri-Ply Clad 12” Deep Ground Grill Pan.

Perfect Cooktop Filet Mignon! #filetmignon #steak #paleo #whole30 #keto

Notice how searing in a grill pan creates a perfectly crispy exterior while the oven finish crates a perfectly done, tender interior…

Perfect Cooktop Filet Mignon! #filetmignon #steak #paleo #whole30 #keto

Finish in The Oven:

After searing on the cooktop place the grill pan in the oven to finish to your liking…rare, medium rare, medium…you call the shots.

Get The Recipe!

Get the full recipe and timing instructions for The Perfect Cooktop Filet Mignon here.

Perfect Cooktop Filet Mignon! #filetmignon #steak #paleo #whole30 #keto

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Jalapeño Turkey Burgers!

I had the pleasure of leading a Whole 30 group in January (and will again in March!). It was amazing. And one of the things I love most about Whole 30 is it really makes you into a better cook! When you aren’t eating grains, dairy or legumes, you need to get creative with textures and flavors to keep things interesting and avoid food boredom. This extraordinary Jalapeño Turkey Burger is a perfect example.
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Jalapeño Turkey Burgers #Keto #whole30 #paleo #turkeyburgers

Jalapeño Turkey Burgers : Paleo, Whole 30 and Keto!

I love a burger with a little kick to it and these juicy burgers have one! I use 85% lean ground turkey so the burger has enough fat so that it doesn’t dry out.

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Don’t these burgers look amazing? I can’t take full credit for them…although I would sure like to. They are a variation of a recipe one of the participants in my Whole 30 group created (thanks Lisa!)  Of course, I had to throw a perfectly poached egg on them. Because that’s how I roll.

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Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

These Jalapeño Turkey Burgers are easy to make too. Just combine ground turkey, minced jalapeño, cilantro, lime and spices, form into patties and cook in a pan!

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Then top with guacamole, some pico de gallo and if the mood hits you, add a poached egg! Serve with my Rosemary Butternut Squash or Sweet Potato Fries and everybody is happy!

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Need More Whole 30 Recipes?

To get my most popular Whole 30 recipes, click here, here, and here! 

The Recipe: Jalapeño Turkey Burgers!

Tips, what you will need and what to serve this with: learn to handle hot chili peppers here (trust me, you’ll be glad you did!) Serve with my Rosemary Butternut Squash or Sweet Potato Fries! Learn to poach the perfect egg here. This recipe is Whole 30 and Paleo compliant. Top with my guacamole and Pico de Gallo!

4.71 from 27 votes
Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo
Jalapeño Turkey Burgers!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

I love a burger with a little kick to it and these juicy burgers have one! I use 85% lean ground turkey so the burger has enough fat so that it doesn’t dry out.

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 pound ground turkey I prefer 85% lean, it has more fat which makes for a better burger! If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.
  • 1/2-3/4 of one jalapeño pepper minced(I like it hot so I use 3/4)
  • 1 medium size shallot peeled and minced
  • zest and of one lime and 2 teaspoon lime juice
  • 2 Tablespoon chopped cilantro
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 a teaspoon sea salt
  • 1/2 teaspoon black pepper
  • guacamole
  • pico de gallo
  • poached egg optional
Instructions
  1. Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.
  2. Place turkey, herbs, spices and lime in bowl and use hands to mix well.
  3. Form into four patties.
  4. Place pan on medium heat.
  5. Add olive oil to bottom of pan.
  6. When pan is hot, place patties in pan and cook for about 5 minutes each side or until cooked through.
  7. Top with guacamole, pico de gallo and poached egg if desired!

More for The Burger Lover!

Click to learn to make the Secrets of Making a Fantastic Burger! ~ Linda Spiker

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Poached Eggs Over Zucchini Hash

I am part Irish. My mother’s grandparents traveled across the sea to the United States on a boat. In fact, my father’s parents also immigrated, but they came from Germany and Denmark. Brave pioneers my grandparents. In honor of my half Irish roots I will be posting green recipes until St. Patrick’s day.

I am going to kick things off with this amazing “Poached Eggs Over Zucchini Hash” recipe!

Poached Eggs Over Zucchini Hash

Perfect for breakfast, lunch or dinner.

Poached Eggs Over Zucchini Hash

Start to finish this meal takes 15 minutes. Notice how the shallots are caramelized and the zucchini is perfectly browned? The key is keeping the heat on medium while caramelizing the shallots and then turning it up to brown the zucchini quickly, so they are crisp and not soggy.

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Poached Eggs Over Zucchini Hash

Learn to Poach an Egg!

Learning to poach an egg perfectly may take a few tries but I am going to make it super easy! I made a video tutorial just for you. To see how to poach the perfect egg click here. Now notice a few things I did in the video that make a big difference in how your eggs come out; I used a small pot and only filled it with a couple of inches of water. This keeps the eggs from spreading out. Make sure you stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then pour the eggs right in the center of the vortex. Use 1 T distilled white vinegar in the water so your eggs aren’t shiny (aka slimy). Poach eggs 2-3 minutes for runny, 3 1/2 minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)

The Recipe: Poached Eggs Over Zucchini Hash

Poached Eggs Over Zucchini Hash
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Start to finish this meal takes 15 minutes. Notice how the shallots are caramelized and the zucchini is perfectly browned? The key is keeping the heat on medium while caramelizing the shallots and then turning it up to brown the zucchini quickly, so they are crisp and not soggy.

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, easy brunch recipe, how to
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • small zucchini, cut in half lengthwise and sliced 1/4" thick
  • 2 small shallots, peeled and thinly sliced
  • 4 large eggs (cook eggs in two batches)
  • sea salt
  • pepper
  • 1 Tablespoon chives sliced
  • 1/3 cup parmesan cheese freshly grated (optional)
  • 2 Tablespoon butter ghee or coconut oil
  • 1 Tablespoon white distilled vinegar
Instructions
  1. Melt 2 T butter, ghee or coconut in a medium sized pan on medium heat.  Stir occasionally, cooking for 6-8 more minutes. 

  2. Add shallots. Saute for 5-6 minutes stirring occasionally.

     

  3. When shallots are soft and starting to brown add zucchini and turn the heat to med/high but keep an eye on it.

  4. While zucchini is cooking set a small pot with 3" water and 1 Tablespoon distilled white vinegar on high heat. Follow directions in blog post above to poach eggs. (and watch video)

  5.  Remove eggs from water with slotted spoon or fish spatula and set on paper towels to absorb any extra water. Poach second set of eggs in the same water. 

  6. When zucchini is done cooking, sprinkle with sea salt and freshly ground pepper (I love my battery operated pepper grinder!) place zucchini on plates, top with eggs. Salt and pepper eggs and garnish with chives!

Recipe Notes

Variation: add freshly grated Parmesen cheese to vegetables the last 60 seconds of cooking. I use a microplane to grate Parmesan.

Now that’s what I’m talkin’ about! Do you know how hard it was not to eat this while I was taking pictures! Be sure to stop back by to see what green recipe I come up with next! Thanks for stopping by and please subscribe and check out my Spring/Summer and Autumn/Winter cookbooks.

~ Linda Spiker

Poached Eggs Over Zucchini Hash

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