Pineapple Caribbean Jerk Filet Mignon


My website has been similar to a child. A pain in the freaking ass. I wish I could tell you what the issues are, but I’m an idiot. And when it comes to computers or computer code or really, technology, I’m at a loss. I literally have no clue how to fix things.

And not having my website makes me feel lost. I love this thing. And who am I suppose to spill personal stories to if I can’t post every day? Oh that’s right…my friends…the people I coach…the homeless guys outside of our gym. Really, I have a lot of options, but none seem as great as the world wide web. Blabbing to unknown subjects is so freeing. Seriously. I think that’s why people have therapists.

Anywho, have you heard of the Sous Vide cooker? Well, they’re pricey so I never thought I would get to use one. And when I was given the opportunity to try one out for a cooking competition, I wasn’t sure I would actually even like using it. Specifically because I’m an incredibly lazy cook, so having to vacuum seal my meat before cooking it seems like a big chunk of wasteful time. Well, I was wrong. Because the meat turned out absolutely amazing. It also helped that I was using filet mignon from TX Bar Organics because they have some awesome quality meats. Ok, now I sound like a salesman. Anywho, even though the Sous Vide is incredibly expensive, it’s well worth it if you like perfectly cooked meats every time. You can’t screw it up, which is awesome.

Click here to vote now for your favorite Sous Vide Paleo Recipe Showdown recipe!

P.S.- I missed you.


Pineapple Caribbean Jerk Filet Mignon

  • Yield: 1 1x


  • 1 TX Bar Organics Filet Mignon
  • 1 piece of bacon
  • ½ cup pineapple, chopped
  • 2 tablespoon red onion, diced
  • ¼ teaspoon jalapeno, minced

for the sauce

  • 2 garlic cloves, minced
  • 4 tablespoons olive oil
  • 2 tablespoons coconut aminos
  • 3 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • juice of ½ a lime
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoons ground nutmeg
  • salt and pepper, to taste


  1. Turn on sous video to 56.5°C.
  2. Place all sauce ingredients in a bowl and mix well. Leave behind about 3-4 tablespoons of the sauce in the bowl for after the filet is done cooking.
  3. Put filet mignon in bag along with the rest of the sauce.
  4. Vacuum seal bag.
  5. Place in sous vide for 2 hours. (4 hours max)
  6. Once meat is done cooking, wrap a piece of bacon the filet and pin it to the filet so that it is nice and snug.
  7. Put a small skillet over medium high heat.
  8. When skillet is very hot, place the bacon sides onto the hot skillet to release some of the fat to cook the meat on.
  9. Cook bacon on all sides for about a minute each side, then place the filet into the bacon fat and cook for around 2-3 minutes per side, until seared.
  10. When filet is done cooking, add pineapple, jalapeno, red onion to the leftover sauce and mix well. Add pineapple topping onto the filet.
  11. Eat up buttercup.

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 PaleOMG Pineapple Caribbean Jerk Filet Mignon



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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


32 thoughts on “Pineapple Caribbean Jerk Filet Mignon”

  1. I’ve been so lost without you.

    Seriously saw the new post today and said out loud, “oh thank gosh!”

    Awesome recipes, awesome blog, awesome you.

    Thanks for an amazing website to stalk!!

  2. Ok I was about ready to send Carrie Mathison from Homeland looking for you. This is sad when I must look for my BFF (in my mind) online every day. And I honestly do have real friends. I was worried about you. Okay, recipe looks great but what if one does not have one of these fancy meat cooker thingies? Grill it, I would imagine?

  3. Omg, that MACHINE!!! I’ve never seen anything like it! I need to have one. I mean, beyond the “you can’t ruin your food” idea, isn’t cooking in water supposed to be the safest method of cooking? You can’t produce those nasty carcinogens…I forget what they’re called. Thank you so much for sharing! Now have a contest for that machine please. The contest could be The First Person to Ask For a Contest wins! 🙂

  4. For those that can’t lay down an obscene amount of money on a dedicated sous-vide machine….they do make water temp controllers for the crock pot. A little easier to stomach the price for an addon to a device you already use/have!!

    BTW, this recipe looks amazing!!!

  5. I would LOVE a sous vide. NomNomPaleo makes the most amazing things in hers. I wish they weren’t so damn expensive, or that I wasn’t so damn broke! haha

    I feel just as lost as you do when your website is down. I need my daily dose!

  6. oh WE missed you, Jules!-

    Good to have you back and hear your voice. Just waiting to be able to vote on the competition!!!-

    Good luch

  7. That meat is amazingly perfect…now I’m intrigued by the sous vide cooker! I’ve heard of them before but never thought to try one myself. You are a GREAT saleswoman!

  8. You and your recipes were greatly missed. If your trick was to get me to buy your cookbook, you have succeeded. Well played Juli, well played.

  9. I must admit I’m surprised so many people say the Sous Vide Supreme is “so damn expensive” or pricey. I’m afraid it may scare people away from even considering one. They are close to the price of a KitchenAid mixer. When you realize you can cook steaks as well (or better) than any restaurant at home (and perfect every time), and cook cheaper tough cuts of meat to deliciously tender results, you can skip a few meals out and it’s paid for.

  10. Check out Bon appetite magazine September 2011 issue. There is a short article about how to do this without the expensive equipment. Now I have a reason to try it out.

  11. If I don’t happen to have either a sous vide or a vacuum sealer, how would you make this so that it turns out as juicy and delicious as yours did? I really am not a fan of jerk seasoning on anything, but this recipe looks too good not to try. Should I just marinade it overnight in the sauce and then cook by usual grill or grill-pan method?

  12. I had something similar in the Outter Banks on vacation over fresh tuna. I hate sea food but I loved it, thanks – now i can re-create a fish dish that I actually like!

  13. You won! You won! You won! You won! You won! You won! You won! You won! You won!

    and we helped.

    (BTW, What did you win? I’m hoping you get to keep the Sous Vide Supreme oven so you can share more of your creations with it. Yeah, I got a sous vide, too. See what you made me do?)

  14. I was looking at this recipe when I was reviewing the contest recipes and my husband walked behind me and said “I want that!” (little did he know I had already been planning to make it) I made it this past weekend for a special valentine’s/birthday dinner for him – we LOVED it! VERY tasty. I just enjoyed the last little bit of left-over sauce on some liver meatloaf that I made (I don’t like liver, but I love the sauce, so it made the meatloaf go down the hatch nicely!) Just wanted to share with you – nice job on putting together something different and tasty!

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