Tonight’s Farm to Table: Filet mignon (purchased at Costco, because I don’t have cows in the garden) with our garden of extras. We sauteed some snap peas and green beans in salt, pepper, and olive oil and then added some fresh yellow cherry tomatoes. Lean and green and under 30 minutes.

Recipe for Filet Mignon:

Adapted from Tasty

Ingredients:

4 (6-8 ounce) marinated beef tenderloin filet mignon steaks, trimmed of fat
1 tablespoon olive oil
1 tablespoon butter, I use real butter, no imitation

Directions:

Remove steaks from fridge and let them rest on the counter for at least 20 minutes. This allows them to come up to room temp.
Preheat oven to 415 degrees.
Using an oven safe skillet (one that’s safe to put in the oven), heat the skillet over high heat until its very hot. Add the olive oil and butter and melt.
Add the steaks and cook, undisturbed for 2 minutes. Flip the filets and sear the other side for an additional 2 minutes. They should be browned.
Using the same skillet, use an oven mitt and place the steaks in the oven. For rare, bake for 4 to 5 minutes. Medium rare, 5-6 minutes. Medium 6-7 minutes. Depending on the size of the steak, baking times will vary.
Remove the steaks from the skillet. Set on a plate, lightly cover with aluminum foil and let rest 5 minutes before serving. Don’t skip this step. It brings your steak to it’s final serving temp before you cut into it.

Recipe for Sauteed Snap Peas and Green Beans:

Ingredients:

1/2 pound fresh snap peas, trimmed
1/2 pound fresh green beans, trimmed
1/2 cup yellow cherry tomatoes, halved (of course, you can use red)
3 cloves garlic, minced
1 1/2 tablespoons olive oil
Salt, to taste
Freshly ground pepper, to taste

Directions:

Before we saute, we blanch. Fill a large pot with water and a little salt and bring it to a rapid boil. While you’re waiting for it to boil, fill another bowl with ice water and keep it nearby.
When the water boils, add the snap peas and green beans and boil until they’re bright green, about 3 to 4 minutes. Depending on the size of your pot, you may have to work in batches. When they’re done, remove them using a slotted spoon and immediately plunge them into the ice bath to stop them from cooking. Pat them dry with a paper towel.
To saute, heat the olive oil in a skillet over medium heat. Add in garlic, stirring and cooking until fragrant and lightly browned, about 1-2 minutes. Stir in the snap peas and green beans, and season with salt and pepper to taste. Saute until desired tenderness is reached, about 4-6 minutes. I like my veggies a little more on the crispier side. Cook longer if you like yours done more. When you’re ready to serve, top with the the halved cherry tomatoes. They don’t need to be cooked at all and are delicious just the way they are.