When I was growing up, one of the things I learned from my family was not to waste money on things that don’t matter. But on occasion my mother would be OK with a little splurge when it came to food. As she used to say, “Food is a basic need and it is one of those things you will never regret because is something that is good for you in many ways…”
So after a week without meat, with my mother’s wisdom in my head, I bought filet mignon for the first time. I decided to make a simple yet delicious recipe that I pieced together from various sources. I hope you enjoy it as much as we did!
Pan Glazed Filet, Butternut Squash Puree and Gremolata
4 filet Mignon’s
1 butternut squash
4 Tbsp butter
2 Tbsp pure maple syrup
3 garlic cloves
2 sprigs of rosemary
2 sprigs of thyme
1 bay leaf
1/4 cup chopped parsley
1 zest of one lemon
2 Tbsp of capers
3 garlic cloves
1 cup chicken stock
1 Tbsp of olive oil plus more to drizzle
salt and pepper
4 edible flowers for decoration (optional)
For the butternut squash: Preheat the oven at 350. Cut the butternut squash in half-length wise, remove the seeds with a spoon, and place each side of the squash facing down in a baking sheet. Add some water and cook for about 30 minutes or until tender. With a spoon, carefully remove all the inside of the squash and place it into a bowl. Add the butter and maple syrup and mix until the butter is melted using a masher. Then, place all this in a blender or food processor and blend until smooth (you can also add some milk in case the mix is too dry or if you like a more soft consistency) Set aside.
For the Filet: Preheat the oven at 350 F , then season the meat with just salt and pepper. Meanwhile, in a medium sautee pan, put the olive oil over medium high heat. Once the oil is hot, add the fillet to the pan, cooking each side for about 7 to 8 minutes while making sure each side of the filet is seared. Then add the thyme, rosemary, bay leaf, garlic, and chicken stock and reduce the heat to medium and cook until most of the liquid is absorbed. Finish cooking the meat in the oven for about 10 minutes only or less if you like your meat rare.
For the Gremolata: Mix the lemon zest, capers, and parsley. Add some pepper and little salt if needed and some olive oil. Set aside.
When assembling the plate, make sure part of the liquid left from the meat is poured onto the plate. Drizzle a little bit of olive oil, put some of the gremolata on top of the filet and garnish with an edible flower if desired (this was a detail for Katie, of course). Buen provecho!