Lemon-Pepper Filet Mignon and Cabbage

Annette Driscoll

Preparation time: 5 minutes
Total Time: 15 minutes

4 ounces filet mignon

⅛ teaspoon finely chopped fresh rosemary leaves

2 teaspoons cider vinegar

½ teaspoon lemon pepper

1 cup shredded cabbage

Pinch of stevia

Season the filet with 1 teaspoon of the vinegar, ¼ teaspoon of lemon pepper, and the rosemary. Gently rub the seasonings into the meat. Heat a heavy-bottomed pan over medium heat and saute the filet for 2 to 3 minutes on each side or cooked to the desired degree of doneness. Let the fillet rest for 5 minutes and then slice it very thin.

Put the cabbage, stevia, 1 tablespoon of water, the remaining teaspoon of vinegar, and remaining ¼ teaspoon of lemon pepper in a small saucepan. Cook the cabbage over medium heat, stirring often, for 3 to 5 minutes, or until barely tender. Take care not to overcook the cabbage; it should be crispy. Serve the sliced filet over a bed of cabbage

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