Easy Dinner for Two: Filet Mignons and Roasted Fingerling Potatoes

I make this easy dinner almost once a week! It's easy and it feels like a 5 star dinner!

Grocery list / ingredients (from Trader Joes): Filet mignons, center cut (pack of 2) (about $22) Fingerling potatoes (1 Bag: about $3) Fresh Pesto (about $4) Shallot (optional)

From your Pantry/ Fridge: Butter, not salted Extra virgin olive oil Olive oil spray Sea Salt Pepper Thyme Aluminum Utensils / Gear: Cast Iron Skillet or Fry Pan Sheet Pan Tongs Indoor grill (optional) Cutting board (optional)

Steps: • Preheat the oven to 425° F

• Remove the filets from the fridge. Season both sides generously with sea salt and pepper and set aside.

• Cut the fingerling or mini potatoes in halves, lengthwise, put them in a bowl.

• Add sea salt, pepper, thyme and 2 tablespoons of extra virgin olive oil to the potatoes, tossing to coat. Optionally, add one thinly sliced shallot

• Arrange potato mixture on an oven tray coated with cooking spray. Bake at 425° for 30 minutes.

• At the 22nd minute, lightly coat the skillet with olive oil (use a paper towel) - if you are using an indoor grill, you don’t need to oil it

• Turn on the heat on your indoor grill or skillet on high, for about a minute or more, allow the skillet to get very hot.

• Place the filets and sear undisturbed for 2 to 2.5 minutes. Flip the filets and sear for an additional 2 to 2.5 minutes.

• At the 30th minute, remove the potatoes from the oven, set aside, turn down the oven to 415° F, and transfer your skillet to the oven. Skillet may be hot, handle with oven mitts. For medium rare 5 to 7 minutes.

• Remove filets from the skillet and set on a plate, spread 1 teaspoon of pesto on each filet, and place about ½ tablespoon of butter on the top of each filet. Tent the filets with aluminum and let rest for exactly 5 minutes.

• I like to put the potatoes back in the oven during these 5 minutes

• Serve and Enjoy!

If you would like the recipes separately, here they are: Fingerling Potatoes • Preheat the oven to 425° F • Cut the fingerling or mini potatoes in halves, lengthwise, put them in a bowl. • Add sea salt, pepper, thyme and 2 tablespoons of extra virgin olive oil to the potatoes, tossing to coat. Optionally, add one thinly sliced shallot • Arrange potato mixture on a sheet pan coated with cooking spray. Bake at 425° for 30 minutes. • Serve and Enjoy! Filet Mignon: • Preheat the oven to 415° F • Remove the filets from the fridge. Season both sides generously with sea salt and pepper and set aside for 20 minutes to an hour. • Lightly coat the skillet with olive oil (use a paper towel) - if you are using an indoor grill, you don’t need to oil it • Turn on the heat on your indoor grill or skillet on high, for about a minute or more, allow the skillet to get very hot. • Place the filets and sear undisturbed for 2 to 2.5 minutes. Flip the filets and sear for an additional 2 to 2.5 minutes. • Immediately transfer your skillet to the oven. Skillet may be hot, handle with oven mitts. For medium rare 5 to 7 minutes. • Remove filets from the skillet and set on a plate, spread 1 teaspoon of pesto on each filet, and place about ½ tablespoon of butter on the top of each filet. Tent the filets with aluminum and let rest for exactly 5 minutes. • Serve and Enjoy!

Other great sides for the filets are mashed potatoes and a green salad (no romaine).