Nutrition Facts

Serving Size 218 g

(Approx. 4 Servings)

Amount Per Serving

Calories	330	Calories From Fat	230

% Daily Value*

Total Fat 26 g	40%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 60 mg	20%

Sodium 350 mg	15%

Total Carbohydrate 5 g	2%

Dietary Fiber 1 g	4%

Sugars 1 g

Protein	23 g

Vitamin A 25%	•	Iron 20%

Vitamin C 30%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Filets with Pickled Jalapeño Relish

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

20 Oz filet mignon steaks, 4 steaks approximately 5 oz each

1 cup(s) sliced pickled jalapeños, rinsed and drained

2 cloves of garlic, crushed

1 cup(s) curly parsley, leaves only tightly packed

1 cup(s) fresh cilantro, leaves only tightly packed

1/3 cup(s) shallots, diced

2 Tbsp red wine vinegar

1/2 cup(s) extra virgin olive oil

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Instructions

Preheat grill to medium-high heat approximately 350 to 375˚F.

Season each fillet liberally with salt and pepper. Allow to sit while grill preheats.

Place steaks on grill sear for 4 to 6 minutes per side over direct heat. Move steaks over indirect heat to finish cooking to desired doneness.

Remove meat from grill and allow to rest. Meanwhile make relish.

In a food processor combine jalapeños, garlic, parsley, cilantro, shallots, red wine vinegar and olive oil.

Pulse until mostly smooth but some chunks remain. Season to taste as needed and garnish over each steak.