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Filet Mignon with Roasted Green Beans and Butternut Squash

Kerri Jablonski
Filet Mignon with Roasted Green Beans and Butternut Squash is bright and warm, perfect for a weeknight dinner. This recipe serves two people, with generous steak portions. Increasing the vegetable quantity and splitting the steaks to 4oz portions would serve a family of four.
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Course American
Servings -2

Equipment

  • Baking sheet
  • Large non-stick pan
  • Tongs
  • Paper towels

Ingredients
  

  • 12 ounces SignatureFarms® prepackaged and prewashed butternut squash
  • 6 ounces SignatureFarms® prepackaged and prewashed green beans
  • 2 - 8 ounce Open Nature® GrassFed Angus Beef Tenderloin Steaks
  • O Organics® Extra Virgin Olive Oil
  • 2 tablespoons Lucerne Butter
  • 1 teaspoon O Organics® Herbes de Provence
  • Salt and Pepper

Instructions
 

  • Adjust rack to middle position and preheat oven to 425 degrees. Pat steaks dry with a paper towel, and lightly coat all sides with salt and pepper. Set aside to rest.
  • Toss butternut squash on a baking sheet with a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until tender and browned, about 25-30 minutes, tossing halfway through.
  • Right before you take the butternut squash out to toss, preheat a drizzle of olive oil in a large nonstick pan over medium-high heat.
  • Using an oven mitt, remove pan from oven and place on a backing rack after the squash has roasted for about 15 minutes. Using tongs, toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Return pan to oven, to toast roast, tossing halfway through, until browned and slightly crisp, 12-15 minutes.
  • Add steak to the preheated pan and cook until nicely browned and seared on first side, 3-6 minutes. Use tongs to turn the steaks and lower heat to medium. Add 1 tsp Herbes de Provence and 2 TBSP butter to pan and carefully tilt pan toward you. Continually baste steak with butter and Herbes de Provence using a spoon, until it reaches desired doneness, 4-7 minutes more.
  • Transfer steak to a plate and tent loosely with foil, allowing to rest while your vegetables finish roasting.
  • Once your vegetables are finished roasting, plate them along with your steak. Drizzle any remaining steak juices and butter from the pan over the steaks.