Tender and sweet. Healthy, too.

POTTSTOWN PA – For centuries people have believed that eating chocolate may be good for the human heart. Now, according to representatives of Pottstown Memorial Medical Center (PMMC), 1600 E. High St., modern research has found that chocolate – or at least dark chocolate – may truly have some health benefits.

Dark chocolate contains antioxidants, substances that protect the body’s cells from damage. Medical studies indicate that one and a half ounces of dark chocolate provide the same amount of the antioxidant phenol as a glass of red wine, which research has shown to have a protective effect on the heart. Dark chocolate also contains catechins, the antioxidants contained in tea.

During February, the Health eCooking™ pages of the hospital’s website feature a video in which Washington DC area chef Gary Fick, of The Crossing at Casey Jones restaurant, makes his kitchen’s most popular and romantic dinner, a chocolate-crusted cocoa filet mignon. The filet is baked and served atop creamy cauliflower, in place of mashed potatoes. This exotic and lean beef entree is heart-healthy.

The video is produced for PMMC by New Jersey-based Baldwin Publishing.

Turning high-fat favorites into diabetes-friendly and heart-healthy dishes is easy, according to hospital marketing director Deb Bennis. All it takes, she says, is a few simple changes using everyday ingredients found in local grocery stores.

Here’s the Fick recipe for “Chocolate-Crusted Cocoa Filet Mignon,” served atop “Creamy Cauliflower:”

Ingredients:
2 filet mignon (6 oz each)
2 tsp olive oil
Cocoa Crust
2 Tbsp cocoa powder
1 Tbsp cumin
1/2 tsp onion powder
1 tsp cayenne pepper
1/2 tsp white pepper
1 Tbsp sugar
1/4 tsp of salt
1 tsp cinnamon
Creamy Cauliflower
1 cup water
1/2 cup skim milk
1/2 cup 2% Milk
2 cups cauliflower, chopped
1/2 tsp salt
1/2 tsp white pepper
1 Tbsp margarine

Directions:
Filet – Coat both sides of each filet with the cocoa crust mixture thoroughly. Pan sear each side of the filet for 60 seconds in olive oil (optional). Transfer filet to a baking dish and roast in the oven at 350 degrees for 15 minutes or until the filet reaches an internal temperature of 155 degrees. Let the filet rest for 10-15 minutes before serving to allow it to cook fully.

Creamy Cauliflower – Mix together milk and water in a medium pot and bring to a simmer. Add cauliflower into mixture and simmer for 10-15 minutes or until tender. Strain, reserving one cup of milk/water mixture. Transfer cauliflower to a blender, adding salt and white pepper and reserved liquid. Purée until fluffy. Add margarine to taste.

Nutrition facts (per serving):
Cocoa Filet Mignon – Calories 304; Fat 14 g; Saturated Fat 4 g; Cholesterol 84 mg; Sodium 376 mg; Carbohydrates 3 g; Fiber 2 g; Protein 37 g. Creamy Cauliflower: Calories 65; Fat 4 g; Saturated Fat 1 g; Cholesterol 3 mg; Sodium 157 mg; Carbohydrates 6 g; Fiber 1 g; Protein 3 g.

Photo supplied by Pottstown Memorial Medical Center

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