3/9/18

FINALLY! THE WEEKEND IS HERE!!

Let’s celebrate the beginning of the weekend with a little splurge for your tastebuds to enjoy! Today, we will be making marinated steak medallions with roasted potatoes & veggies. This meal is certain to satisfy and makes fantastic leftovers for Saturday lunch.

When choosing the meat selection for this meal, I tend to go for the leaner cuts such as sirloin or filet mignon. While I absolutely love filet mignon it can be quite costly and not necessarily in the budget for the week. What I’ve found is that you can take the cheapest cut of meat and, if seasoned/marinated correctly, turn it into something great! Great substitutes are thin cut New York strips, flat iron steak or chuck steaks.

One thing my kiddo loves is potatoes – regardless of whether they’re roasted, mashed, fried or even raw. Yes, you read that correctly – RAW. My son is weird…but I am too…so obviously the apple doesn’t fall far from the tree! His favorite by far is roasted potatoes. Russet potatoes are larger and seemingly more cost effective but I’ve found that golden potatoes roast better when seasoned & cooked with veggies. They have this wonderful flavor & texture of their own that compliments nearly any dish you serve them with.

We go through soooo many veggies in my house. I don’t think I have ever had any fresh veggies go bad. Between my son and myself, fresh veggies are gone within a few days of me having purchased them! Now I’m not a fan of brussel sprouts by any means but I will admit that roasting them is probably the best way I’ve ever had them….although I will forever NOT be a fan of what I refer to as “Satan’s Cabbage” lol. But never fear! While creating this recipe, I made these sprouts and had many try them & give me their “seal of approval” before deciding to post to this blog. While I may not like something, it doesn’t necessarily mean that others will not enjoy it which is why I’ve added the sprouts to this particular recipe.

The key is to stick to fresh veggies when roasting. Frozen and canned goods do not hold up well at all in the oven. If you or members of your family don’t care for brussel sprouts, you can substitute another vegetable such as fresh asparagus, squash, zucchini, fresh green beans, onions, celery or even chickpeas. Chickpeas roast very well and add flavor to any & all roasted dishes. If you haven’t tried it, you should!

Ingredients (serves 2)

• 2 cuts file mignon cut in half to reduce thickness
• 4 tbs avocado oil
• 1 tsp & 1 tbs garlic powder
• 1 tsp & 1 tbs onion powder
• salt & pepper
• worcestershire sauce
• 2 golden potatoes, diced
• 2 cups brussel sprouts, cut in half lengthwise

Directions

1. Cut filets and place on cutting board. Let sit for 10 minutes to come to room temperature.
2. Preheat oven to 425 degrees.
3. Line a large pan with a sheet of parchment paper.
4. Place potatoes & brussel sprouts in a large bowl. Add 2 tbs oil, 1 tbs garlic powder, 1 tbs onion powder and season with salt & pepper as desired. Mix to coat well.
5. Lay out veggie mix onto the large lined pan and roast for 25 minutes or until veggies are lightly browned. Remove from oven and set out to cool.
6. In a medium sized shallow pan, heat 2 tbs oil on medium heat for 2 minutes.
7. While the oil heats, rinse and pat dry the filets with paper towels. Season both sides with salt & pepper.
8. In a small side dish, combine 1tsp onion powder & 1 tsp garlic powder. Sprinkle on both sides of filets to coat evenly.
9. Take worcestershire sauce and put 3 – 4 drops on each side of filets and rub in.
10. Once the oil in the pan is warm, place filets in the pan and cook for 3 minutes. Flip and cook for 4 minutes. Remove and let cool 3 minutes. This will give you medium rare filets. Cook 1 minute longer on each side until desired doneness if preferred.
11. Cut filets into 1/2 inch slices and serve alongside veggies.

Delicious & filling! I hope you have loved this as much as I do! Let me know what you think by leaving your thoughts in the comments.

Enjoy!!!

XOXO – A