Fitness Magazine

The Body Builder

By Jamie Koonce @charcuterielove
The Body Builder

Don't eat cream puffs unless you want to look like one!


6 oz. grass-fed beef tenderloin filet mignon

juice of 1 lemon

2 raw pastured eggs (preferably freshly gathered and non-refrigerated)

2 medium-sized heirloom or roma tomatoes

1 organic bell pepper

1/2 medium-sized purple onion

1 clove garlic

2 tbsp avocado


Chop the uncooked filet mignon into 1 x 1 inch sized pieces. Marinate in lemon juice for 1 hour in refrigerator.  (Sear in a skillet for 1 – 2 minutes after marinating if desired.)

Pulse all the vegetables in a food processor.

After marinating (and searing, optional) the filet mignon pieces, divide into two 3 oz. servings and place on two serving plates.  Also divide the pureed vegetables into two servings and pour onto each 3 oz. serving of marinated filet mignon.  Top each steak with a fresh raw egg yolk.  Enjoy!

Let me know how you enjoy this recipe.  Post your comments below!

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