Monday, June 21, 2010

Pan Seared Filet Mignon With Sautéed Chard

Paleo Date night! Ok... I know Monday is not a typical date night, but the kids are with their cousins for a couple days. So, I thought I would make, the usually very mundane Monday, more special... and enjoy a fine filet! Without the kids around, it's funny how we just spent our time talking about them! Of course CrossFit came up quite a bit in conversation as well... (like how much we both enjoyed the 63 burpee lateral jumps today)!
Unfortunately our barbecue is disabled at the moment, so we had our filets indoors. But never fear... the cast iron skillet is an awesome method for cooking a steak! We enjoyed our pan seared steaks on a bed of sautéed chard, with a side of fresh raspberries. Yum...
It was a great way to enjoy the first day of Summer! :-)

2 small beef filets (ours were about 6-7 ounces each)
simply seasoned with olive oil, pepper, and a little sea salt

Preheat oven to 400 degrees. Heat cast iron skillet on high. Sear filet 2 1/2 minutes on each side (open some windows and turn on a fan... you may get some smoking). Place entire pan in oven and cook for an additional 6 minutes. Remove from oven and let steaks sit for 5-7 minutes. Enjoy!

While steaks are cooking... sauté some chard!
Chard recipe:
1 bunch of chard, washed and chopped
2 cloves garlic, minced
1/2 yellow onion, chopped
1/2 orange bell pepper, chopped
1 T sun dried tomatoes
1 tsp. olive oil

Over medium heat, saute onion and garlic in oil. Add peppers and sun dried tomatoes. Cook for about 3-4 minutes. Add chard. Mix well, cover and simmer for about 5 minutes. Use the chard as a bed for the filet. Mmmm... a beautiful combination!

Hope you enjoy a date night soon!


Miriam said...

Those are the LARGEST raspberries I have ever seen. Wow.

Scott said...

Are you sure those aren't tiny, little steaks?

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