This week’s box is EASY PEASY! These are very well known veggies in our house & when I saw the red potatoes and green beans, I knew EXACTLY what I was making for dinner last night.
Get ready for TMI ….. I’m bleeding. Again. Isn’t it funny how that happens every 28 days??? Well, the point of me telling you this is that I have low iron, and at the beginning of my cycle it dips super low which makes me tired & crave stuff with iron. Which translates into me craving filet mignon.
So last night I made filet mignon with garlic herb butter, smashed rosemary roasted potatoes & steamed green beans. (Tonight’s dinner will include the zucchini.) I would’ve done my filets on the cast iron skillet & then finished them in the oven, but the weather is warm here & I didn’t feel like sweating for some steak, so I grilled. And, ok, I’ll be honest, the housekeepers came Thursday & I didn’t really want to mess up my super clean range – haha. Oh, the OCD in me is always in high gear the day after cleaning day.
The Husband thinks it’s cute that I love grilling so much. People say grilling is really a man’s job (eye roll) I love grilling. About 12 years ago I read this book: Grilling For Dummies. I was hooked. Very helpful tips with some great grilling recipes.
Anyway … this dinner is easy. The only thing you need to do in advance is take 1/2 a stick of unsalted butter and get it softened at room temp. To that, add 1 clove of pressed garlic & 1/8 teaspoon of finely chopped basil & 1/8 teaspoon finely chopped rosemary or thyme. Mix together form that into a little log and place on a small piece of wax paper and place in the fridge to harden up.
We want to focus on the grill, so prep your green beans & get your potatoes started first. While you’re doing this, let your filets stand at room temp (20 mins & then put a little bit of olive oil on both sides with some freshly ground pepper – don’t over-do the seasonings with filets.) Wash and trim the green beans, pop them in the steamer with some sliced garlic, a little pepper & some Kosher salt in there & turn on the timer for 15 minutes when you’re ready.
The potatoes: scrub & cut out the eyes, cover with water in a covered pot & bring to boil, cook for about 10 mins or until fork tender. Place on a baking sheet (covered with no-stick tin foil for easy clean up,) smash gently with a fork, and drizzle with olive oil, sea salt, fresh ground pepper & fresh rosemary (about 1-2 tsp.) They will take about 20-30 minutes in an oven at 350*.
So what I do is get the grill started, put the potatoes in the oven, turn on the steamer for the beans, and then head outside to oil the grill, (pour a generous amount of olive oil on a couple of folded up paper towels & use your oven mit to wipe that on the grill.) Over medium high heat, place your filets & a slice of the herb butter on top of each filet. For medium rare (which is honestly how you’re supposed to be eating a filet mignon,) cook for 5-7 minutes, turn and place the rest of the butter on top of the filets. Cook for 5-7 minutes & voila! You can see from my picture that I also grilled up some little summer onions (just put a little olive oil, kosher salt & pepper on those, too!)
An easy summer dinner made mostly on your grill. You can do the potatoes on the grill – I’ve done it before, but they didn’t get as crispy as they do in the oven. Pair with a nice red. We drank a Zaca Mesa Syrah.
2 thoughts on “This Week’s Box: Red Potatoes, Zucchini & Green Bean Challenge”
That sounds so delicious!!!!