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Grass Fed Beef Filet with Kale & Carrots


Grass Fed Beef Filet with Kale and Carrots is a luxurious treat while staying simple enough for any night of the week!

This isn’t really a recipe as much as a guide. Take these ingredients and feel free to mix it up to your taste. For example, you could add some chopped, cooked bacon to the kale or use any combination of seasonings on the roasted carrots (mixed herbs comes to mind!).

Serves 2


2 – 6 oz. grass fed beef filet mignon

1 bunch organic kale, washed and chopped roughly

2 clove garlic, minced (divided use)

1 lemon, cut in half for squeezing

6 carrots, peeled and cut into thirds

1/4 cup balsamic vinegar, for marinade

2 tbsp. balsamic vinegar, for carrots

olive oil (or any fat of your liking)

salt and pepper, to taste


To make the marinade, add 1/4 cup balsamic vinegar, 1 clove garlic (minced),  and 1 tsp. black pepper to a zip bag. Add your thawed grass fed beef filets and let marinate overnight, if possible. If not, an hour or two will still be great. Great additions here would be fresh or dried herbs (especially rosemary, thyme or tarragon). You could also add or substitute minced shallot for the garlic.

Be sure to take the steaks out of the refrigerator at least 1/2 an hour and preferably 1 hour before you start cooking. This allows the meat to come to room temperature and thereby cook much more evenly.

Preheat your oven to 400 degrees and line a baking sheet with foil (for easy clean up). Place all the carrots on the sheet pan and drizzle with olive oil, balsamic vinegar and sprinkle with salt and pepper. If using herbs, sprinkle those on as well. Now, get your (clean) hands dirty and rub all that good stuff around on the carrots. Shake the pan to get everything distributed and put in the oven. Time is very personal here. 10-15 minutes will give you very crunchy but hot carrots, 20-30 minutes will give you caramelized, softer carrots. Take your pick!

Preheat your grill or grill pan. Take the steaks out of the marinade and dry thoroughly on paper towel. Then, brush or rub with olive oil and season with salt and pepper. When the grill is hot, put the steaks on the grill and cook for about 5 minutes per side for medium to medium rare. Adjust the time up or down to suit your tastes. Be sure to let the steaks rest under foil for about 5 minutes and remember that the steaks will continue to cook during this time so take them off the grill a little under your desired temperature. Also, if you are new to grass fed beef, note that it tends to cook more quickly than conventional beef and can be enjoyed best when cooked to medium-medium rare doneness.

While the steaks are cooking, add about 2 tsp. oil to a pan large enough to hold all the kale. Heat up the oil for a couple minutes and then add all the kale. If you have a cover, go ahead and cover the pot for about 2 minutes. Stir the kale, it should be beginning to wilt down. Add salt and pepper to taste, squeeze 1/2 a lemon in and toss in the minced clove of garlic. Stir it around some more and let it continue to cook for about 3-5 more minutes (again, how long depends on how well done you like your kale). Taste it and add more lemon or salt and pepper to taste.


Now, it’s time to plate and enjoy!

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