Filet Mignon With Roasted Rainbow Carrots and Red Potatoes

Now that Kevin works a shift where he can actually cook my pregnant and hungry self a yummy dinner, he’s been throwing down in The Moore Kitchen.  Today we ran to H-E-B, our local grocery store and picked up some beautiful prime filets.   He cooked and seasoned them perfectly.  Along with those, we enjoyed some roasted rainbow carrots and yummy red potatoes.  We did almost burn the house down at one point, but I’ll get more into that later.  Here’s how he cooked this perfect dinner.

The Sides

As he preheated the oven at 400° F, Kevin prepared the rainbow carrots and the potatoes.  He started off by mincing garlic, rosemary and parsley.


He seasoned both the potatoes and the carrots with these ingredients, along with some salt and pepper.


Starting off with just the red potatoes, he spread them out onto an oiled baking sheet and threw them in the oven for 20 minutes.


Once the 20 minutes was up, he added the carrots to the same baking sheet.


He then threw both the carrots and the potatoes back into the oven for 10 minutes, flipped the carrots and again for another 10 minutes.




The Compound Butter

   Kevin topped the filet mignons with an outstanding compound butter.  He started off with minced garlic, parsley and lemon zest.


He added the ingredients to a half a stick of unsalted butter with salt and pepper.


Next, he mixed it all up with a fork until it was well blended.


After, he scooped the whole mixture and rolled it into some plastic wrap, twisting both sides so that it is packaged like so.  Put it in the fridge to solidify into a firm butter… and done!


The Filets

   Keep that oven at 400°F!  Start off with an oiled hot skillet or cast iron.  I would say medium high heat.  Kevin heated it all the way up and smoked up the whole house.. the security company called, the dogs were crying, it was crazy.  So just don’t burn your house down like we almost did.


This is the part where we all almost died of smoke inhalation. Just kidding… lol.  Set the filets in the skillet with a few garlic cloves and sear on both sides for 2 minutes.


Throw the whole skillet (if it is oven safe) into the oven for 6-8 minutes.


Take it out and baste the steaks with the juices from the pan, to get an extra sear.  It’s best to use a spoon and just gently splash it all on a few times.


Look at those beauties!


To keep them from bleeding out, you must let them rest.  Kevin put them on a cutting board and wrapped it in foil to sit for about 4-5 minutes.


…and that’s it!  Grab the compound butter out the fridge, plate your food, throw it on top of the steak and enjoy!


   Honestly, this is probably the best steak my husband has ever made for me.  It was cooked to a perfect rare temperature and tasted so amazing.  The prime steak tastes so delicious and cuts like butter!  Man… am I the luckiest woman in the world, or what?


2 thoughts on “Filet Mignon With Roasted Rainbow Carrots and Red Potatoes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s