Filet Mignon with Sauteed Onions, Baked Potato & Blueberry Salad
2 grass-fed filet mignon steaks (mine are from Butcher Box)- room temperature
1 large yellow onion (ours was from Pureland Farm!)
4 tbsp grass-fed butter
Salt + Pepper
2 small-medium russet potatoes
2 tbsp bacon grease
Salt + Pepper
Toppings- butter, bacon crumbles, cheese, sour cream, chives, etc
I splurged on the cheese and sour cream since it was a special occasion!
Greens such as romaine, leaf lettuce, butter lettuce, etc. (also from Pureland Farm)
Blueberries or other berries
Heat the oven to 400. Spear the potatoes all over with a fork, and brush with melted bacon grease. Season generously with salt and pepper and bake in the oven for 45 minutes to an hour, until easily pierced with a fork.
Generously salt and pepper the steaks. In a large flat skillet melt 2 tbsp butter. On high heat, sear the steaks- each side 1-2 minutes. Finish the steak in the oven- 415 for 6-7 minutes for medium (this can definitely vary, depending on the steak and your oven!)
Slice the onion thinly, and add another 2 tbsp of butter to a skillet. On medium heat, saute the onions until soft, adding salt and pepper to taste.
Plate the potato and add your toppings. Plate the steak and add sauteed onions. Plate the salad- greens with all your salad goodies!