Here at Kathey Jo’s Kitchen, my family are avowed meat eaters. I do try and get them to eat healthier, as you can see from the great recipes that I’ve shared with you over the years. But sometimes it’s nice to turn the other cheek and enjoy a great steak. Author O. Henry coined the term filet mignon in his book, The Four Million, in 1906. The literal translation – from French – is small boneless meat. I mean, anything could be a filet mignon. Look at it as a fancy name for the small end of the beef tenderloin, or psoas major of the steer or heifer.

When serving, consider a classic Caesar or a wedge salad would be an ideal appetizer. The subtle taste and tenderness of the meat doesn’t require elaborate side dishes. Think simply to enhance their flavor without stealing the show. Add a potato dish like Belgium fries or veggie twice-baked red potatoes (which I’ve also shared below). Maybe green beans Almandine or sautéed mushrooms in wine sauce, or even sautéed spinach would fill out the sautéed or grilled vegetable portion of your meal.

Not everyone wants red wine with their steak, although it’s the ideal pairing that a wine connoisseur will tell you. For those who like alcoholic drinks with their meals, whiskey, dark beer, and white wine would be perfect. For those who demur from the alcoholic content of drinks, enjoy cranberry juice, pomegranate juice, and club soda with lemon or lime.

Filet Mignon with Garlic Herb Butter

INGREDIENTS

• 2-4 8- ounce Filet Mignon steaks about 1 1/2 inch thick
• 2 tablespoons olive oil
• 3 tablespoon butter
• 2 teaspoons kosher salt
• fresh ground pepper
• fresh chopped parsley

For the Garlic Herb Butter

• 1 stick butter softened
• 1 tablespoon rosemary
• 1 tablespoon fresh thyme
• 2 garlic cloves minced

DIRECTIONS

1. Remove steaks from refrigerator and let come to room temperature for about 30 minutes.
2. Preheat oven to 400 degrees
3. Heat a cast iron or oven safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare – 120-125F, medium rare – 130-135F, medium – 140-145F, medium well – 150-155F and well done – 160-165F.
4. Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
5. In a small bowl add butter, herbs and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.

Veggie Twice-Baked Red Potatoes

Ingredients

• 2 pounds medium red potatoes
• 2 tablespoons olive oil
• ½ teaspoon sea salt (to taste)
• 1 stick non-dairy margarine, cut into ¼ inch slices, room temperature
• ¾ cup non-dairy creamer (or dairy-free soy or almond milk)
• ¼ teaspoon black pepper (to taste)
• ½ teaspoon salt
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 green pepper chopped
• ½ cup mushroom chopped
• ½ cup cooked broccoli chopped
• ½ cup cooked cauliflower, chopped
• 1/4 cup green onion chopped
• Chopped chives for topping

Directions

• Preheat oven to 400 degrees. Cover baking sheet with foil and spray with baking spray. Set aside.
• Wash the potatoes, pat them dry with paper towel. Put potatoes in large bowl and toss with olive oil. Sprinkle them with sea salt and toss.
• Place potatoes onto baking sheet. Bake for approximately 30 – 35 minutes or until softened. Remove from oven and allow the potatoes to cool.
• While they’re cooking, heat 1 tablespoon oil over medium heat.
• Add the garlic and sauté for 1 minute.
• Add broccoli, cauliflower, green onion, bell pepper, and mushrooms and sauté 1 minute until just heated through, stirring continuously
• Remove from heat and set aside
• Once potatoes have cooled, using a sharp knife, cut the tops off about a half to three quarters inch from the top.
• Scoop out the potatoes, being careful to leave the skin and a thin layer of potato so they will stay firm. Place the potato skins back onto the baking sheet.
• Place the scooped-out potato into a medium size bowl, add margarine and mash well with a fork or masher. If you need to make the potato softer or if the margarine isn’t melting, microwave it for one minute.
• Pour in the almond milk and continue mashing. They should become creamier and softer. Use more as needed until you reach the desired consistency.
• Add in the bell pepper, broccoli, cauliflower, mushrooms, green onion, and garlic. Stir to combine. Add the salt and black pepper to taste. Stir to combine.
• Spoon the potato mixture back into the potato skins. Add extra on top so the filling comes out of the top of the potato. Use all the potato mixture.
• Place baking tray back in oven and cook for an additional 10 minutes until the top of the potatoes are slightly crispy. I usually then broil them for a minute or so until just past golden for a crispier top. Top with chives.
• Serve immediately.