Tuesday was another delicious Eating Well Dinner Serves Two of the red meat variety. Mostly for Ryan's sake, so he doesn't get too burnt out on my low-cal meals. Of course, red meat isn't nearly as lean (but doubly delish). I tried something different this time, and took a "before" pic of all my hard work prepping the yumminess and then the after-plate. Which was really Ryan's plate since it looked way more magical and yummy since he gets the bigger cut of meat. Plus, I piled the mushrooms on top of my steak so you couldn't see it as well anyhow.
And so here's the recipe! I used some left-over fresh herbs from my Thanksgiving-in-January with my friends: thyme, rosemary, sage, and marjoram. We also went the BBQ route instead of the silly broiler. I don't even have a broiler pan! That's what BBQ's are for! I'm just glad we still had charcoal. Nothing better than a BBQ in the rain! That said, we didn't need to rub the meat with oil. Just peppered it up and sent it on it's merry ol' way. The bean recipe was from Food Network, I halved the Neelys' recipe (except the garlic, I doubled that part haha) for Green Beans with Lemon and Garlic and added some mushrooms (which I do to almost every dish I make) and some fresh dill. Recipe below. A little spicy, actually. I maybe let the green beans sit in the red-pepper-oil for too long. I'll use less next time.
Herb-Coated Filet Mignon
* 8 oz filet mignon, about 2 in thick, trimmed of fat and cut into 2 portions
* 1 teaspoon extra-virgin olive oil
* 1/8 teaspoon kosher salt
* 1/8 teaspoon freshly ground pepper
* 2 Tbsp chopped mixed fresh herbs
* 1 teaspoon Dijon mustard
1. Preheat broiler.
2. Rub steaks with oil; sprinkle with salt and pepper. Place on a rack on a broiler pan.
3. Broil until an instant-read thermometer inserted into the steak registers 140°F for medium-rare, 15 to 20 minutes total, turning once halfway through cooking. Transfer to a cutting board; let rest for 5 minutes.
4. Place herbs on a plate. Coat the edges of the steaks evenly with mustard; then roll the edges in the herbs, pressing gently to adhere.
Per serving: 222 calories; 12 g fat (4 g sat, 6 g mono); 75 mg cholesterol; 1 g carbohydrates; 25 g protein; 0 g fiber; 184 mg sodium; 328 mg potassium.
Nutrition Bonus: Selenium (39% daily value), Zinc (33% dv).
Green Beans with Lemon and Garlic
* 2 pounds green beans, ends trimmed
* 1 tablespoon extra-virgin olive oil
* 3 tablespoons butter
* 2 large garlic cloves, minced
* 1 teaspoon red pepper flakes
* 1 tablespoon lemon zest
* Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.