MAY
26

Seared Filet with Mixed-Herb Gremolata

Beef, Main Dish, Product Reviews | 15 comments

I gotta give Cooking Light a hat tip here. I never would have found this recipe if they hadn’t redesigned their magazine layout. In fact, I never even knew there was a recipe index until they moved it to the front. I marked tons of new recipes to try in the most recent issue. I’m definitely glad I splurged on this issue while in Target the other week, but I sure wish I would have snatched up the $5 for a year subscription when Amazon offered that last winter. You can’t go wrong with a year subscription for the same price as 1 issue.

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I happened to have some Filet Mignon that I received from US Wellness Meats during the Mother’s Day event last month. Combine those with a garden full of herbs and it was a beautiful dinner in practically no time at all. I served the filets with Roasted Sweet Potato Fries with Garlic and Parmesan and some Pressure Cooker Artichokes (on sale for 50 cents each!). It looked and tasted like I had slaved away. In truth, the fries were the most time consuming part of the meal.

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The only problem? I didn’t photograph the meal! Eric’s parents were in town and we were all so anxious to eat. The combined aromas of the artichoke hearts, sweet potatoes, and fresh herbs were too much to handle. So, I did what any shameless food blogger would do. I wrote US Wellness Meats and told them of the dilemma. That I really wanted to blog the recipe and their delicious product and would they mind terribly sending me a couple filets again? Yes – I am completely shameless! And like usual, I figured the worst they could say was “No.” or maybe “Are you crazy?? But – they enthusiastically agreed!

The second time I made some honey glazed carrots and a salad of greens, apples, candied walnuts, blue cheese, and balsamic vinaigrette. Artichokes were no longer 50 cents each, but $3 each. And while it was still delicious, I much preferred the combination of the first meal: the company and the recipes.

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If you’re looking for a place to find grass feed beef, veal or lamb, free range poultry, or sustainable seafood I highly recommend US Wellness Meats. The filets were full of flavor (no seared cardboard here) so nicely shaped, unlike some I’ve bought at grocery stores, and incredibly tender. And this is coming from someone who isn’t a huge red meat eater, so you know it must really be good!

And regarding the recipe – it was a hit all around. The Mixed-Herb Gremolata really penetrated the meat. I can’t wait to try this technique with different meats and herb combos.

Seared Filet with Mixed-Herb Gremolata

adapted from Cooking Light

Print Save Recipe

Ingredients:

4 (6-ounce) beef tenderloin steaks (1 inch thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
1 tablespoon grated lemon zest
1 teaspoon fresh lemon juice
1 garlic clove, minced

Directions:

For the Mixed-Herb Gremolata: Combine parsley, rosemary, thyme, oil, zest, lemon juice, and garlic. Stir, and set aside.

Sprinkle steaks evenly with 1 teaspoon salt and pepper and let sit for 5 minutes at room temperature. Heat a large cast-iron skillet over high heat. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan, top with herb mixture, and let rest 5 minutes.

Notes: I had wanted to grill the steaks rather than pan sear, but both of our tanks were out of propane and I hadn't exchanged them for new tanks before I made the recipe a second time. Also, I think the gremolata would be great with roasted or grilled fingerling potatoes!

MAY
24

Lemon Cloud Tart with Strawberry Rhubarb Compote

Dessert, Fruit Desserts, Garden Recipes, Pies and Tarts, Seasonal Recipes, Spring Recipes | 25 comments

Lemon Cloud Tart with Strawberry Rhubarb Compote

I decided it was finally time to do something about the rhubarb monster growing in the backyard. Or rather, monsters. Yes, I was crazy enough last year to think that 4 rhubarb plants would be just right. When I am in fact giving it away left and right and all the while it just keeps [...]

MAY
21

All About Edible Perennials (Interview)

Uncategorized | 6 comments

edible perennials

Please excuse the rescheduling of topics today. We were planning on hearing from an Heirloom Tomato expert, but unfortunately her child is sick. That’s definitely something I can relate to! Instead today, I’m sharing an interview I did with Burpee’s lead horticulturalist, Grace, and Burpee garden expert, Dave. (I had several questions pertaining to the [...]

MAY
20

Freelance Round Up

Cakes and Cupcakes, Dessert, Drinks | 4 comments

Blackberry Lime Spritzer

I have a couple new freelance recipe posts to share with you today. I hope you don’t mind me tooting my own horn here, so to speak, but I really love how these recipes and photos turned out. I am so grateful I have the opportunity to freelance for a few different sites and I [...]

MAY
19

Pasta Alfredo with Broccoli and Mushrooms

Garden Recipes, Italian, Main Dish, Pasta, Vegetarian | 24 comments

Pasta Alfredo with Broccoli and Mushrooms

We made this recipe a lot back when we had broccoli growing in our garden. I loved that it tasted like a nice Italian meal, but it was really simple to put together. It doesn’t contain any fancy ingredients, just good quality basics that everyone should have on hand. I always substitute half and half [...]

MAY
17

Individual Zucchini, Pepper, and Fontina Frittata

Breakfast and Brunch, Eggs, Main Dish, Quick Meals, Vegetarian | 9 comments

Individual Zucchini, Pepper, and Fontina Frittata

A few weeks ago I bought zucchini for something, only when the time came to make dinner I couldn’t remember what that something was. I hadn’t written my menu down that week, and I hadn’t posted it on This Week For Dinner either. What to do?? Our dinner ended up sort of random, but I [...]