What does indulgence mean to you? Is it a piece of chocolate cake that satisfies your sweet tooth? is it Trader Joe’s pistachio toffee that you absolutely must have at 7pm every night? Or green tea ice cream that makes you smile from ear to ear? Whatever indulgence means to you, most probably it makes you happy. To me rich, comforting food is pure indulgence. But what if we were able to take comforting foods and make them less indulgent. Wouldn’t that simply take the guilt out of indulgence thus making it guiltless?
This is what this steak is all about…. Guiltless indulgence!
Did you know that lean cuts of red meat are good for you? Who would have thought that! Over the last two weeks I have eaten nothing but vegetables, seafood and a little poultry here and there. I am not complaining by any means. That’s what makes me happy most of the time, but I must admit, every once in a while I do enjoy a peace of lean steak. 
So does the love of my life. In an effort to keep our meal healthy and satisfying I share with you this incredibly easy but delicious dish – Filet Mignon with Roasted Vegetables. Did you know that grain fed 3 oz tenderloin is only 188 calories? Awesome, isn’t it?
I like my steak medium rare and I have an easy way to make it perfect without the grill. There are a few techniques to preparing a great filet.
Step 1: Let it sit at room temperature for half an hour.
Step 2: Get olive oil really hot in a non stick skillet.
Step 3: Sear filet for 3 minutes on each side. DO NOT touch it, DO NOT move it, DON’T even think about it. DON’T even think about thinking about it.
Step 4: Move it into a 450 degree oven for another 7 minutes.
Step 5: Once it spent its time in the oven move to a plate, cover with aluminum foil and let it rest for about 5 minutes. THIS STEP IS CRUCIAL!!! DO NOT SKIP IT!!!
Ahh, top it with caramelized onions and blue cheese crumbles.
Now Enjoy!!!
I made roasted vegetables to go along with my filet. Cut two potatoes into wedges, half 2/3 of a cup brussels sprouts. Slice baby zucchini length wise and one yellow zucchini in half, then cut it into one inch peaces. Add one tablespoon olive oil, salt, pepper and paprika. MIx together and spread into a single layer on a baking sheet. Roast at 425 degrees until golden about 25 minutes.
Filet Mignon with Roasted Vegetables
Author: Kathy Steger
Serves: 2
- 2 3oz filet mignon
- 1 tablespoon olive oil
- salt and pepper to taste
- Let it sit at room temperature for half an hour.
- Get olive oil really hot in a non stick skillet.
- Sear filet for 3 minutes on each side. DO NOT touch it, DO NOT move it, DON’T even think about it. DON’T even think about thinking about it.
- Move it into a 450 degree oven for another 7 minutes.
- Once it spent its time in the oven move to a plate, cover with aluminum foil and let it rest for about 5 minutes. THIS STEP IS CRUCIAL!!! DO NOT SKIP IT!!!
Ahh, top it with caramelized onions and blue cheese crumbles.
The entire meal is 7 WW Points = Filet Mignon is 4 Weight Watchers Points; ½ cup roasted vegetables is 3 Weight Watchers Points
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