Filet Mignon with Roasted Vegetables
Nothing screams “fancy as f&#@k” as filet mignon. When it is time to celebrate in this apartment, filet is on the menu. It is also something that is so deceivingly easy to cook but for some reason intimidating to most and therefore seems impressive to whoever you are cooking for (hopefully they don’t read this post and continue to feel special and in awe when they come to your home). With this perfectly seared on the outside and medium rare on the inside steak, you can pair it with some crispy and somehow still soft roasted fall vegetables. Honestly, steak houses get a bad rep for being an unhealthy option. Yes, they throw in an unnecessary bottle of heavy cream to their creamed spinach and fry one too many sides, but, if you keep it simple with a great steak and some roasted vegetables this meal is not only delicious but also incredibly healthy. And, even better, if you are one of the brave souls enduring an either paleo or Whole30 January, then you are in luck! Because this entire meal is approved. People on cleanses/resets gotta celebrate too? Just pourthat extra glass of red wine for your friend who refuses to cut out the booze.
Ingredients (serves 2 people):
Filet mignon steaks (2 – I used the 100% grass-fed and grass-finished steaks from Butcher Box)
Brussel sprouts (1 handful)
Butternut squash (2 cups thinly chopped)
4th & Heart Ghee (1-2 spoonfuls)
Salt & pepper
Special Equipment: cast iron skillet
Directions:
Wash and prep the vegetables:
Cut the brussel sprouts in half lengthwise and then in another half lengthwise so that they are quartered
Peel the butternut squash and cut into ¼ inch pieces
Place the vegetables on a parchment lined baking sheet and spray with the avocado oil and season with salt and pepper
Cook the vegetables in the oven at 425 degrees for ~ 35 minutes (you will likely have to remove the brussel sprouts before the butternut squash)
When the vegetables are almost done cooking, remove the steaks from the fridge and pat them dry and then season with salt & pepper on both sides
Heat the cast iron skillet and add the ghee
Once the ghee has melted and the skillet is hot, place in the filets and sear on both sides for ~5-7 minutes on each side
Be sure to allow the steaks to brown and sear on both sides
Cook until reach the temperature you desire
Once done cooking, remove the steak from the skillet and allow to rest for ~5-10 minutes *this is very important*
Plate the vegetables with the steak on top and enjoy!
Compliant w. the following Diets:
Gluten Free
Dairy Free
Whole30
Paleo
Low FODMAP
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