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Filet Mignon with Hasselback Zucchini

Serves 2

Since we’re making a fancy cut of steak, we thought we oughta make our zucchini fancy, too! Thin slits all along zucchini will cause it to caramelize a bit while it’s baking so get yourself ready for some serious flavor in this meal! A side of green olives will finish this off with a bit more fat, but if you don’t have olives on hand, a drizzle of avocado oil or a dollop of mayonnaise will do!

Prep Time: 10 minutes
Cooking Time: 40 minutes

2 medium zucchinis, ends removed
2 teaspoons avocado oil
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 4-ounce filet mignons
2 teaspoons of avocado oil
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
10 green olives, pitted


Preheat oven to 350 degrees Fahrenheit.

Carefully slice zucchini in thin slits, stopping just before actually slicing through. This is what makes them “hasselback”.

Coat the zucchinis with avocado oil, sea salt, black pepper and garlic powder. Arrange in a skillet or on a baking tray lined with parchment paper.

Bake in the oven until very soft and the bottoms have begun to brown, about 35-40 minutes.

When there is about 5-10 minutes left, heat a cast-iron skillet to medium-high heat. Place the filets on the skillet and allow to sear for 3 minutes per side, being careful not to move once in the pan.

Serve filets with zucchini and a side of green olives, storing any leftovers in the fridge for up to 3 days.


Calories: 313
Carbs: 11
Net Carbs: 8
Protein: 15
Fat: 24