Pineapple Caribbean Jerk Filet Mignon

5 from 4 reviews


  • 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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