Pan Roasted Filet Mignon, Mashed Rutabagas and Potatoes, and Some Cabbagy Quinoa.

Whew. What a blog-post-title, right?

I mentioned earlier that my hubby has been shoveling a lot snow. Big, fat, wet, sloppy snow. And that perhaps my squash soup wasn’t really holding its own and making up for all the work he’s been doing. So, I decided to rectify that with some steak.

Pan Roasted Filet Mignon, Mashed Rutabagas and Potatoes, and Cabbagy Quinoa

Steak rectifies all.

A note about my hubby: he truly is a trooper. He pretty much eats whatever bizarre concoction I put before him.Without any complaint.  And I think that’s saying a lot, because I can get a little, um, experimental in the kitchen. So like I said, a good steak rectifies all. Just look at it sitting in that pan, sizzling-away.

Pan Roasted Filet Mignon, Mashed Rutabagas and Potatoes, and Cabbagy Quinoa

I’m not usually into the meat-potato-vegetable kind of dinners. But strange things happen when you have loads of potatoes, and a 30 lb head of cabbage to use up.

There’s kind of a lot going on here. I’ll give you the recipe for all three dinner elements.

Well, here is the recipe for the filet. I don’t use the butter, and I also omit the Roquefort Chive Sauce. Otherwise, this is an awesome, simple, solid steak recipe. And why wouldn’t it be? Ina Garten is a goddess. Ummm what about the fleur de sel? That’s just salt. No need to say it in French, folks. I got to use my mortar and pestle to coarsely ground pepper. How fun.

Pan Roasted Filet Mignon, Mashed Rutabagas and Potatoes, and Cabbagy Quinoa

Mashed Rutabagas and Potatoes

(Adapted from this recipe)

2 medium sized rutabaga, peeled

4 medium sized peeled potatoes (mine were russets)

1 clove of roasted elephant garlic (or, like, 4 regular cloves of garlic)*

Salt, to taste

fresh ground black pepper

1/4 cup of milk

1/4 cup of light sour cream

3 ounces of asiago cheese

1 tbs green onion, sliced thin

1 tbs of chopped fresh parsley

Pan Roasted Filet Mignon, Mashed Rutabagas and Potatoes, and Cabbagy Quinoa

  1. Cut the root veg into similarly sized pieces. Potatoes tend to cook faster than rutabaga, so its okay if they are a little bigger.
  2. Place the rutabaga and potato in a large pot. Cover with cold water and bring to a boil.
  3. Turn the heat down to a simmer, cover and cook for 10 minutes or until done.
  4. It’s done when you can easily poke it with a fork.
  5. Drain the root veg.
  6. Mash them up a bit.
  7. Add garlic, a bit of salt, pepper, milk, sour cream  and cheese.
  8. MORE MASHING!  I like to use a hand held mixer at this point, but who am I to tell you how to make mashed potatoes? Don’t be alarmed if you can’t get it super smooth. The rutabaga tends to be chunkier than the potato.
  9. Stir in the green onions and parsley.

*If you haven’t conveniently roasted your garlic ahead of time, you can saute it in a little bit of olive oil until soft, instead.

Cabbagy Quinoa

2 cups of savoy cabbage, cut into thin strips

1 tbs olive oil

2 cloves of garlic, finely chopped

1/2 cup quinoa

1 cup of vegetable broth

  1. Cook the cabbage in the olive oil for a few minutes on medium heat until it begins to get soft.
  2. Add the garlic and quinoa. Cook until the quinoa gets a lil toasty.
  3. Add the broth and cover. Bring to a simmer and cook until quinoa has absorbed the liquid, about 10 minutes.
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5 responses to “Pan Roasted Filet Mignon, Mashed Rutabagas and Potatoes, and Some Cabbagy Quinoa.

    • It was good. If I did it again. I think I would try all rutabaga instead of mixing it with potatoes since they have different consistencies.

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