Filet with Pan Apple Chutney, Carrot Parsnip Mash & Braised Endive & Celery

This full meal combines unique flavors and ingredients brilliantly. Let’s start with endives—when was the last time you had endives? Perhaps never. If so, you’re not alone, but you’ve been missing out; endives are packed full of vitamin K, which helps to make various proteins that are needed for blood clotting and the building of bones. Endives are also rich in fiber and contain kaempferol, a flavonoid that has shown promising anti-cancer benefits. Pairing beautifully with the endives is celery, a low glycemic index food (won’t cause blood sugar to spike) rich in vitamins and minerals as well.

This dish also features a parsnip and carrot mash, the healthiest version of mashed potatoes you will ever come across. Adding a bit of greek yogurt to the mash gives it the creaminess you’re used to but with added protein and without the calories from butter.

Topped with a homemade apple chutney that brings everything on your plate to life, this Filet with Pan Apple Chutney, Carrot Parsnip Mash & Braised Endive & Celery recipe might become a go-to winter classic in your kitchen. It will certainly mix up your standard routine, if nothing else!

Finally, a note on red meat, since it’s a hot topic right now. We don’t eat a lot of it at the retreat (learn about Mountain Trek’s nutrition tenants), but when we do, we make sure it’s grass-fed organic beef, and ideally from a local farm that is practicing regenerative farming. These cuts can get a bit expensive, but they are worth it; packed full of minerals (iron, zinc, and selenium), vitamins (A, E, B12, and B6), and healthy fats like Omega 3 fatty acids. In fact, replacing saturated fat in grain-fed beef with unsaturated fat in grass-fed beef has been proven to reduce your risk of heart diseases. And further, organic grass-fed beef that comes from a regenerative farm is free from added hormones and antibiotics and has significantly less impact on our environment. For these reasons, we highly recommend maintaining the quality of your meat and reducing the amount, if necessary to work within your budget. And as always, consume red meat in moderation, balancing your diet with plant-based protein as much as possible. A good plant-based substitute for a nice grass-fed filet would be extra firm tofu. We recommend freezing your tofu and then pressing out the moisture. This will allow it to absorb marinades or juices much better, bringing often less-than-exciting tofu to life!

Note: 12 guests made this recipe alongside our chef and nutritionist during a recent Basecamp Weekend Retreat.

Ingredients (Serves 2)

  • 2 Parsnips
  • 2 Carrots
  • 4 Belgian endives
  • 4 stalks Celery
  • Avocado oil (1 tsp. + ½ tsp. used in recipe)
  • Apple cider vinegar (1 tsp. + ½ tsp. used in recipe)
  • 1 tsp. liquid aminos
  • Water (1 C + ½ C used in recipe)
  • 1 Shallot
  • ½ Apple
  • 2 Grass-fed petite filet mignon*
  • Kosher sea salt ( ¼ tsp. + ¼ tsp. used in recipe)
  • 1 tsp. Dijon mustard
  • 1 Tbsp. Greek yogurt

Cooking Instructions

  1. Prepare carrot and parsnip mash— Peel and small dice 2 carrots and 2 parsnips. Cover with water in a small saucepot and bring to a boil.
  2. Prepare endive and celery— With 4 endives, remove leaves (use them in our Orange & Fennel Salad with Endives) and a thin slice of the stem to rid of any dryness at the root. Cut the endives in half lengthwise. Now, slice 4 celery stalks on the bias (diagonal). Heat 1 tsp. avocado oil in a medium sauté or straight-sided pan over high heat. Place endives in cut-side down and add celery. Flip endives when browned. Toss to achieve brown on all sides and then add 1 tsp. apple cider vinegar, 1 tsp. liquid aminos, and 1 C water. Bring to boil and return to high simmer to braise until tender and liquid is reduced.
  3. Prepare pan apple chutney— Small dice 1 shallot and peel and small dice ½ apple and reserve.
  4. Finish carrot and parsnip mash— When tender, remove from water and mash together with ¼ tsp. salt and 1 Tbsp. Greek yogurt.
  5. Sear Beef— Heat oven to 350 F. Heat sauté pan over high heat. Season both sides of your filets with ¼ tsp. salt. Add ½ tsp. avocado oil to the pan and sear on each side until browned. Place on a sheet pan to finish in the oven. Cook to desired temperature (remove at 135 F in center for medium-rare).
  6. Cook pan chutney— place prepared shallot and apple in a small pot or pan with 1 ½ tsp. apple cider vinegar, ½ C water, and 1 tsp. Dijon mustard and bring to a boil. Simmer on high until reduced to a light sauce consistency.
  7. Enjoy— plate mash, braised endive, filet, and chutney together.

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below: