FILET topped with goat cheese, POTATOES twice baked, ASPARAGUS with parmesan. YOU can do this. Let’s get right to it. You are here for the recipes. Read on to the bottom for extra information, but until then…
THE FILET
2 Filets (Called tenderloin in the meat section at my grocery)
1 Package of Goat cheese (you don’t need much, and every store’s cheese section varies on size)
1 stick of butter
3 cloves of garlic
Herbs de Provence (can be subbed for Italian seasoning)
Salt and Pepper
Let your steaks come to room temp. Preheat oven to 415. Heat your cast iron skillet through on high heat – hold your hand over the middle and feel for the heat. Slice garlic. Melt half a stick of butter in the pan, and season steaks with plenty of salt and pepper. Throw garlic into skillet and place steaks down to sear for 2 minutes. Season the steaks and the butter with some herbs de provence. Baste your steak by taking a spoon and pouring the hot butter and garlic over top of it. Flip the steaks and sear for 2 more minutes. TIP: Meat in a cast iron will self-release, meaning if it does not “let go” when you turn it, leave it a few seconds longer, as this is what gets that nice crust. Transfer skillet immediately into oven.
Cook times:
rare-4 min, 120-125 F
med. rare-6 minutes, 130-135 F
medium- 7 minutes, 140-145 F
med. well- 8 minutes, 150-155 F
well- 9-10 minutes. 160 F
These times will vary depending on the thickness of your filets, which usually come in 6-10z servings. Always check your steaks with a meat thermometer with the listed temps. *TIP: I check the temp of mine very gently rather frequently, I would rather not overcook!* Once removed from the skillet, place a slice of butter and slice of goat cheese on top of the steaks and cover the plate in foil. Allow your steak to rest no less than 5 minutes. LET. IT. REST.
TWICE BAKED POTATOES
2-3 large baking potatoes
1 stick of butter + any you didn’t use on the steak
3/4 cup sour cream
1 cup cheese
4 green onions
Package of bacon pieces
Salt and pepper
Preheat oven to 350 F. Rub potatoes in a little oil, salt, and pepper and bake in oven for 1 hour, then let cool. Dice green onions. Cut potatoes in half, scoop out the inside and add to a bowl, leaving a shell of potato skin. *TIP: if you destroy a skin in the process, it’s okay, it will just make more “insides” to use for the others, which is why I say 2-3 potatoes.* Mix with butter, sour cream, green onions, bacon, ample salt and pepper, and cheese, saving some cheese to sprinkle on top of the potatoes. Fill the potato skin shells with mixture and sprinkle with remaining cheese. Bake for 10-15 mintues
ASPARAGUS
1 bunch fresh asparagus
1/2 cup parmesan cheese
3 cloves garlic
1/4 cup olive oil
Salt and Pepper
Preheat oven to 400. Wash and cut off bottoms of asparagus. Mince garlic. Toss on a baking sheet with olive oil, garlic, ample salt, pepper, and parmesan cheese (this can be the cheap or the fancy kind!). Bake for 12- 15 minutes.
Serve the entire meal with a crusty baguette.
Here’s the thing, this is an easy meal, and so much cheaper than going out. It all cooks itself and I promise you this steak is going to be SO tender and SO buttery delicious. While I listed cook temps and times for the sides, you can always adjust to fit your timing needs. Let me give you an example: start your potatoes as they take the longest, and prep all the way to right before you put them in the oven for the second time. Crank that oven up to 415. Heat up the cast iron while you make the asparagus. Start you steaks on the cast iron, put the asparagus in the oven with your steaks. Remove steaks to rest, pop in potatoes until the cheese is melted and it is hot throughout. Take out asparagus and potatoes, plate with your steak, cut some bread and ENJOY!
See you soon!
Foodie & Co. 