Sunday, January 8, 2017

Filet Mignon Salad with Roasted Veggies #SundaySupper

Sarah from The Chef Next Door is hosting Sunday Supper this week with the topic "Lean Beef Recipes" .  We eat a lot of beef in this household.  I strive to make all my beef lean by buying it in bulk from my friends and local farmers, the Ruemenapps.  I love knowing that my beef was pasture raised, humanely, without any hormones or unnecessary antibiotics.  Being mainly grass fed, they are naturally lean and oh......so delicious.

However, for this weeks recipe I did not use my beef from the Ruemenapps.  Frank's sister and brother in law, gifted us some Filet Mignons from Omaha steaks as a (totally unnecessary) thank you gift.  They had also given us a bottle of Caymus wine as a housewarming gift when we first moved into the new home in October.  The first day of 2017 seemed like the perfect day for Frank and I to break out both of these wonderful gifts and start the New Year off with a quiet date night at home.

Filets are a naturally lean cut of beef that have a reputation for being tender and delicious.  Many lean cuts need to be braised to achieve tenderness but with a filet it only takes minutes to cook it properly and enjoy it's melt in your mouth goodness.

I seasoned the steaks simply with just kosher salt and freshly ground pepper then seared them up in a combination of butter and olive oil.  3 minutes on one side, flip them and sear 2-3 minutes on the other side and they are ready to be set aside to rest while you throw together your salad.




I roasted the veggies early in the day so that they would be ready and waiting when it came time to make dinner.  I roasted a ton of veggies and put what wasn't used in this salad in the refrigerator to be utilized during the week.  You can use any veggies you like.  I used mushrooms, parsnips, eggplant, butternut squash and red bell peppers.  I was planning on roasting onions too but forgot them.

While the steaks were resting, Frank poured the wine and I filled our plates with mixed greens and scattered the roasted veggies on the top. Then I sliced one steak for each of us and laid it upon each salad.  Mine got sprinkled with blue cheese because YUM...Frank's was sans cheese because he says YUCK to blue cheese.  Lastly I drizzled the entire plate with Italian Dressing.  You can use your favorite dressing, homemade or store bought.  The Italian was great.  I think a balsamic vinaigrette would have been wonderful, as well.


This was a perfect, healthy and scrumptious way to start off 2017.  I hope that yours has started off equally as well.

Filet Mignon Salad with Roasted Veggies

8 oz mushrooms, halved if large
1 butternut squash, peeled and cut into 1/2" dice (neck only)
1 large parsnip, peeled and cut into 1/2" chunks
1 red bell pepper, seeded and cut into 8 chunks
1 small eggplant, stemmed and cut into 1/2" chunks
2 T. olive oil
salt and pepper to taste
2 (6-8 oz) filet mignon steaks
salt and pepper, to taste
2 T. butter
2 T. olive oil
6 c. mixed greens
Blue Cheese for topping, if desired
Dressing of choice

Place the mushrooms, squash, parsnip, bell pepper and eggplant on a rimmed baking sheet that has been covered with a piece of parchment paper.  Drizzle with 2 T. olive oil, salt and pepper. Toss to coat and place in a preheated 450* oven for approx. 30 minutes.  Roast until vegetables are fork tender and lightly browned.  Remove from oven and let cool to room temperature.

Dry the steaks and season with salt and pepper.  Let come to room temperature.  (They can sit out while the veggies are roasting).  Heat the remaining 2 T. olive oil and the butter over med high heat in a cast iron or other skillet that is NOT non stick. When foam starts to subside, add the steaks and allow to sear for 3 minutes.  Steaks should sizzle loudly when placed in the pan.  After 3 minutes, flip the steak and sear the other side, occasionally ladling the butter and oil over the top of the steak. Cook for 2-3 minutes depending on the temperature you prefer your steak.  2 minutes should give you a perfectly med rare steak.  Remove from pan to a cutting board and allow to rest for 10 minutes. 

Divide the mixed greens among 2 plates.  Scatter desired amount of roasted veggies over the mixed greens.  Slice the steaks into 1/4" thick slices and lay one steak on each of the salads.  Top with Blue Cheese, if desired.  Drizzle with desired amount of your favorite dressing.  Print Recipe

  Now let's take a look at what the others are bringing to the table today.


Appetizers, Soups, and Salads

Lean Ground Beef Recipes

Mains

Sandwiches and Wraps

Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

14 comments:

  1. This sounds delicious! I love the roasted veggies with the filet.

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  2. Your beef is cooked perfectly! And I love that you paired it with roasted veggies! What a lovely dinner.

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  3. Sounds perfectly delicious! What can be bad about steak and wine as a gift! I hope you are enjoying the warmth of California!!

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    1. So far just a lot of wind and rain but at least the temps are in the 60s.

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  4. Thanks for linking this up to First Monday Favorites. I could go for this salad right now, but it's a little early in the day. I love the idea of roasting lots of veggies and keeping them in the fridge for later as well

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    1. This salad is so good that you will want to eat it for every meal Sid.

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  5. This sounds amazing Wendy. What a lovely gift too!

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  6. I love these type of salads! It sounds absolutely delicious and perfect for winter.

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    1. Thanks Corina and it is a perfect Valentine's Day dinner as well.

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  7. Oh Wendy...this is the type of meal I could eat every single evening! I do a love a good salad and this one looks great!

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