Pan Seared Filet Mignon With Oven Roasted Potatoes And Carrots

Our Thanksgiving dinner was pretty non-traditional this year, which translates to ... it was amazing! Two Filet Mignon steaks came in this month’s Butcher Box, and all I needed to add was the potatoes and carrots. Talk about easy and yummy all in one dish.

The ingredient lists below make a two-person meal.

For the Potatoes and Carrots:
8 baby red potatoes, quartered
2 cups baby carrots
2 Tbsp olive oil
3 Tbsp honey
Steak seasoning

For the Filet Mignon:
2 6-oz Filet Mignon steaks
2 Tbsp olive oil
2 Tbsp minced garlic
1 Tbsp soy sauce
2 Tbsp honey
Salt and pepper

1. Preheat oven to 400 degrees.

2. In a large bowl, combine potatoes, carrots, olive oil, honey and seasoning. Toss to coat.

3. Pour potato mix into a baking dish. Roast at 400 degrees for 30 minutes, until all is fork-tender.

4. While potatoes roast, heat oil in a cast iron skillet over medium-high heat.

5. Dry steaks with paper towel and coat one side with salt and pepper.

6. When oil is hot, place steaks seasoned side down in the skillet. Salt and pepper the top side.

7. Sear all sides of the meat, including the edges, in the skillet. This should be about 2 minutes per side.

8. After searing, add soy sauce and honey to the skillet. Flip steaks into the mixture and heat until caramelized. Remove from heat so the coating won’t burn.

9. With 9 minutes left on the potatoes and carrots, move the skillet with steaks to the oven. At the end of those nine minutes, remove both dishes from the oven. Allow the steaks to rest for 3-4 minutes, then serve with potatoes and carrots.


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