Monday, January 16, 2017

Pan Seared Filet Mignon & Roasted Butternut Squash

This evening I kept dinner pretty simple. I'm still feeling a bit under the weather and don't have my usual energy back yet. Yesterday, we had picked up some beautiful filet mignon steaks to make for dinner but I didn't have the appetite or desire to make them yesterday. I'm so happy I waited until this evening because I actually enjoyed the meal. The only seasoning I used for both the steaks and the roasted butternut squash was sea salt and freshly ground black pepper. I used olive oil and butter to cook the steaks with and just olive oil to coat the squash before roasting.

To prepare the squash, I tossed 1-inch cubes of fresh butternut squash with olive oil and spread them out on a parchment lined large baking pan and then seasoned them with sea salt and black pepper. I popped them into a 400 degree oven for about 30 minutes and then raised the oven temp to 425 degrees and cooked them for about another 10 minutes so they would get nice and brown and caramelized.

While the squash was in the oven, I seasoned my steaks with sea salt and black pepper on both sides. I added a couple tablespoons olive oil and couple tablespoons butter to a heavy dutch oven (you could also use an ovenproof skillet or cast iron skillet since it gets finished in the oven). I heated the oil and butter over medium-high heat and added the 1-1/2" thick steaks and cooked them for approximately 8 minutes on one side until they were nice and browned, then turned them over and cooked for about 5 minutes on the other side. I then placed them in a 425 degree oven to cook for approximately 10 minutes and turned the heat off and let them sit for about 5 minutes or so in the hot oven. They came out cooked medium to medium-well (a thin line of pink inside). I'm not crazy about rare meat but don't mind a little pink inside. Simply increase or decrease the cooking time depending on whether you like your steak more or less done and also depending on the thickness of your steaks. These steaks turned out so tender and juicy.

I snapped a couple of quick photos of tonight's meal below. Enjoy!



Charlotte Moore said...

We had Filet Mignon last night at our sons. YUMMY!! This looks tasty!

Sorry you have been under the weather.

CyberSis said...


What a beautiful and simply prepared meal ... proof positive that "gourmet" doesn't have to involve 50 ingredients and complex, time consuming prep and cleanup!

I hope you'll be feeling better soon. So many people have been sick this winter (including hubby & me.) Around here the temps go from below freezing to 40-degrees overnight. It's been that way all winter. We were in the 40s today and temps are rising and will reach 50 this weekend. I don't mind the mild weather, but the up-and-down yo-yo effect seems to be associated with a lot of illness this winter.

I'm slowly getting over "it" (which amounted to a bad cold with relapses and the "hang-on" element.) The main feature at this point is that I haven't been able to *taste* anything normally (when I can taste at all) for a couple of weeks!

Take care, get rest, be well, have fun ... and as much as we love hearing from you, please don't feel that you must post, come up with new recipes, and/or answer comments every day! OK? Just sayin'. ;-)