Filet Mignon with Stuffed Green Olives


Filet mignon is the easiest to cook.  When you’re buying it you want to look for a pinkish red, not a dark color.  It’s also good when you can see fat marbled through the meat, making it prime.  It’s on the more expensive side but not out of control.  I spent about 20 bucks at the grocery store for this meal for two. $10 for the meat and the rest on olives and salad stuff.

Ingredients

Filets

  • Filets, 1 per person
  • 2 tbsp olive oil
  • salt and pepper

Dressing

  • 2-3 large olives, or 4-5 small guys
  • 2 tbsp cup olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 tsp brine from olive jar
  • 1/4 tsp dijon mustard
  • pepper

Also

  • Stuffed specialty olives, with garlic, pimento, almonds, whatever you like
  • Salad, of your choice. I used mixed greens, orange pepper, cucumber and tomatoes

Tools

  • Skillet
  • Blender

Preheat your oven to 375.  Season filets with salt, pepper, and a few drops olive oil. Add olive oil to pan and heat on hi. Once olive starts steaming, add filets.

Sear filets; roughly 2 or 3 mins each side.

Turn off stove and place skillet with filets into oven. Cook for 5-6 min for rare, 8-10 for med, and over 10 for well done.  All ovens can be different so be sure to cut center of steak and check out if the coloring suits you.

While those are cooking, make your salad.

In blender add dressing ingredients…

.. and blend.

Once meat is cooked let sit for a few minutes. Then plate salad, olives, and filets.  **I pour a little of the dressing on to the steak. This goes really well with a bloody maria.

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One response to “Filet Mignon with Stuffed Green Olives

  1. Saw your blog on Gena’s Twitter. I became a vegetarian last year but I’ve been thinking about returning a bit toward omnivore–missing red meat quite a bit and this looks delicious! But I also like your attention to vegetarianism on the Tips for Specific Diets page. Also love the title of the blog!

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