Seared Filet with Mixed-Herb Gremolata

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.

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.

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.

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.

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