Himalayan Pink Salt Block Filet Mignon with Asparagus

I have had this salt block for quite a while, but I have never tried to use it on a glass electric stovetop before – until now! And it works great!! This is also #ketofriendly.

Unfortunately, we do not have a gas range because we do not have gas. I knew that you could use a salt block on a gas range burner or on a gas grill (we don’t have one of those, either) and I did not think a charcoal grill would work either, because it’s too hard to control the heat. I know that you have to heat the salt block up very slowly or it may crack, so in the past, I have mainly used the salt block to season and “dry cure” meat or to refrigerate the block and display cold foods on it.

During the cold winter months, I have mostly been making Souse Vide steaks and searing them in a cast iron skillet, but now I have another option that In will be using every now and then.

I knew that in order to use a salt block on an electric range cooktop, The salt block would need to be elevated an inch or two, so I looked for a wok ring but had no luck but I did find this thingamajig at Bed Bath & Beyond and I decided to give it a try. I think it was called a grilling pan? The handle is removable and invertible.

Grilling pan or “thingamajig

Now let’s get to the recipe!

Servings – 2

Prep Time – about 2 hours

Cook Time – about 20 minutes

  • Two 1″ thick Filet Mignon (beef tenderloin)
  • 1 lb. fresh asparagus spears
  • 1/2 tsp black pepper
  • 2 tsp. olive oil
  • one lemon wedge
  • garlic powder
  • onion powder
  • no salt should be needed

Trim any silver skin off of the filets and season them with a little black pepper, onion and garlic powder and set them on the cold or room temperature salt block for 15 minutes, then turn them and let them set another 15 minutes.

Remove the filets from the salt block. Rub about a half teaspoon of olive oil very lightly on the filets and set them aside.Wipe and dry the salt block with a paper towel. Turn the grilling pan (thingamajig) upside down and place it on a burner. Place the salt block on top of the thingamajig. Use a burner where the thingamajig will not be touching any of the area on the burner that will turn red. Turn the burner on low heat for 30 minutes After 30 minutes, turn the burner on medium for another 30 minutes. Do not attempt to start the salt block on high heat, as it may cause the block to crack!

While the salt block is still heating on medium heat, clean and trim the asparagus spears and blanch them in boiling water just until they turn color. rinse in cold water and drain and dry them with a paper towel. Season the asparagus with 1 1/2 tsp. olive oil, and juice from the lemon wedge. Set aside.

After heating the the salt block on medium heat for 15 minutes, turn the burner on high heat for another 15 minutes.

At this point, the salt block should be ready to go. Sprinkle a few drops of water and the salt block, or test a few asparagus spears first like I did. If the asparagus grills or the water sizzles, the block should be ready.

Set the asparagus around the edges of the salt block and place the filets on their sides for a few minutes to brown the sides then place them facedown in the middle of the block. Turn the asparagus frequently. For medium rare steaks, cook for about 4-5 minutes on each side or until 140 degrees with a meat thermometer. If for some reason you want them well done, cook them longer.

Remove to serving plates and serve immediately.


# Note: Asparagus may cause some people’s urine to have a strange odor. This is nothing to worry about. Some bodies convert asparagusic acid into sulfuric containing chemicals that can cause a pungent aroma. I call this phenomenon as asparapiss. It is only temporary.

“A few stems of Asparagus eaten, shall give our Urine a disagreeable Odour”

– Ben Franklin 1781

Suggested songs for your listening pleasure while preparing this dish….

“Its All Meat” By Eric Burdon & The Animals from their debut album “Winds of Change” released in October 1967. This album also features the great song “San Franciscan Nights” and a cover of the Rolling Stone’s “Paint it Black”

Chronicle, Vol.1″ a greatest hits album by the multitalented band Creedence Clearwater Revival released in January 1976. All the songs are great, but due to the current weather we have had here in Tennessee, I would suggest listening to at least “Have You Ever Seen the Rain?” and “Who’ll Stop the Rain”

To purchase a salt block from Amazon, click on the image below.

To look at thingamajigs, click image below.

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Husband, Father, Grandfather, foodie. I have worked in various capacities of food service for 50 years. Baker, cook, manager, restaurant owner, personal chef and food sales / consulting. Recently retired. I love to cook and photograph food. My other hobbies include organic gardening, fishing, bicycling, reading, music and golf.

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