Filet Mignon, Roasted Rosemary Potatoes and Arugula Salad
INGREDIENTS
2 (2-inch-thick) filet mignons
1 tbsp vegetable oil*
1 tbsp fleur de sel*
1 tbsp cracked black pepper*
2 tbsp unsalted butter, at room temperature*
DIRECTIONS
Preheat the oven to 400 degrees. Heat a cast-iron skillet over high heat. Pat the filets dry with paper towels and brush with vegetable oil. Combine the fleur de sel and cracked pepper on a plate. Roll the filets on all sides in the mixture. Once the skillet is extremely hot add the filets and sear evenly on all sides for 2 minutes per side (about 10 minutes total). Remove the pan from the heat and add a tablespoon of butter to the top of each filet. Bake for 8-12 minutes. Remove steaks to a platter, cover tightly with aluminum foil, allow to rest for 5-10 minutes. Enjoy!
Pair this meal with Roasted Rosemary Potatoes (visit my website for recipe) and a fresh arugula salad with fresh parmesan cheese, homemade croutons and lemon vinaigrette (visit my website for crouton and vinaigrette recipes).
Other side options – corn on the cob, caprese salad, sautéed asparagus, garlic bread
Wine Pairing
Cabernet Sauvignon
Kid Version
My kids absolutely love steak, so I make an extra steak, (or two, depending on how many kids you have). They also love my Rosemary Roasted Potatoes. My older daughter likes salad, but my younger daughter would prefer a side of cucumbers and carrots with this meal.
