Ingredients
Units
Scale
Brown Butter Sage Filet Mignon:
- 4 filet mignon steaks - about 1 1/2 inch thickness - room temperature
- 1 quart of baby bella mushrooms - dusted and cleaned with a damp paper towel
- Fresh sage leaves
- Butter
- Olive oil
- Sea salt and Ground black pepper
Tri-Colored Tomato Salad:
- 1 pints of golden Cherry tomatoes - halved
- 2 green tomatoes - sliced thin
- 1-pint cherry tomatoes - halved
- 1 small red onion - sliced thin
- 2 garlic cloves - finely chopped
- Handful of fresh basil leaves (about 10) - ripped
- Handful of fresh Italian parsley - stems removed and chopped
- 1 tsp. small capers with juice
- 1 tsp. fresh ground sea salt
- 1 tsp. fresh ground black pepper
- 1 tsp. dried oregano
- 1/2 cup of fresh grated Romano cheese or Parmesan cheese
- 1/2 cup olive oil
Instructions
Brown Butter Sage Filet Mignon:
- Heat a large cast iron frying pan with a tablespoon of butter, a drizzle of olive oil and a few fresh sage leaves.
- Rub the steaks with a salt and black pepper mixture on both sides and place the steaks in the hot frying pan.
- Let the steaks sear on one side about 3 minutes and turn and let them sear on the other side.
- Cook to desired doneness. The firmer the steak is when gently pressed the more well done it is getting.
- When the steaks are cooked to desired doneness place another tablespoon of butter in the pan and a few fresh sage leaves and add the mushrooms.
- Season with sea salt and fresh ground black pepper.
- Toss until the mushrooms are slightly grilled and golden.
Tri-Colored Tomato Salad:
- Combine all of the above ingredients in a bowl and toss.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
