Filet Mignon, Roasted Thick Chip Potatoes & Sautéed Broccoli

Serving: 1 Person    

Cooking Time: 15 mins

Ingredients:

6-8 ounces filet mignon 

1 tsp salt and pepper to taste

For the Potatoes:

1 tsp salt, pepper, paprika & garlic powder

1 Tbsp olive oil

3-4 ⅛ inch slices potatoes (soaked and dried)

For the Broccoli Florets and Mushrooms:

2-4 quartered mushrooms

2-4 quartered broccoli florets

2 tsp salt and pepper

1 tbsp lemon juice

How To Make:

1. Season the beef with salt and pepper. 
2. Heat olive oil in a large skillet.
3. Carefully place the beef and sear on both sides for 2-4 minutes. Remove and set aside. 

Thick Chip Roaster Potatoes

1. Preheat the oven to 425°F.
2. Scrub potatoes (do not peel them). Cut into ¼ inch chips. 
3. Soak potatoes in cold water for up to 1 hour or thoroughly rinse potatoes in cold water for at least 10 minutes. 
4. Drain the potatoes and allow them to dry. 
5. In a separate bowl, combine the oil, salt, pepper and paprika. Toss the potatoes until fully coated.
6. Prepare a foil lined sheet pan and place the potatoes out evenly on it.
7. Bake for 30-40 minutes. 

Sautéed Broccoli and Mushrooms

1. Add the mushrooms and broccoli to the pan of beef and potatoes. Put in the oven to cook with the rest of the menu items.