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
- Baked Kibbeh with Yogurt Sauce by Food Lust People Love
- Italian Wedding Soup by Hardly A Goddess
- Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
- Spaghetti and Meatball Soup by Cricket’s Confections
- Steak Taco Salad Wonton Cups by Caroline’s Cooking
- Thai Steak Salad with Noodles by Positively Stacey
- Warm Steak Salad by Food Done Light
Lean Ground Beef Recipes
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- Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
- Clean Eating Sloppy Joes by A Mind “Full” Mom
- Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
- Shepherd’s Pie by Simple and Savory
- Smothered Hamburger Steaks by Grumpy’s Honeybunch
- Spaghetti Squash with Chili by Recipes Food and Cooking
- BBQ Filet Beef Tips by The Freshman Cook
- Beef Broccoli Pasta by Wholistic Woman
- Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
- Beef Steak Fajitas by Asian In America
- Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
- Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
- Easy Sriracha Beef Cauliflower Rice Bowls by Family Foodie
- Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession
Sandwiches and Wraps
- Asian Steak Lettuce Wraps by The Chef Next Door
- My Big Lean Greek Beef Wrap by Go Epicurista
- Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
- Spicy Beef Lettuce Wraps by Pies and Plots
- Spicy Beef Tacos by Hezzi-D’s Books and Cooks
- Steak and Eggs Wraps by Eat, Drink and be Tracy
- Baked Chicken Fried Steak by Dizzy Busy and Hungry
- Chile Lime Flank Steak Tacos by The Redhead Baker
- Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
- Flank Steak Roulades by That Skinny Chick Can Bake
- Flank Steak with Chimichurri by Monica’s Table
- Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
- Swiss Steak by Palatable Pastime