Fillet Mignon with Fall Sauteed Vegetables


Baby zucchini, end cup off and sliced
Mushrooms stem removed and thinly sliced
Brussels sprouts, end core removed and thinly sliced
Olive oil
1 tablespoon Lemon juice
Salt and pepper


In a large skillet heat the olive oil over medium high heat. Add the vegetables all at once and cook for 3 to 4 minutes turning once in a while. The vegetables need to be a bit crisp. Salt and pepper to taste and add some lemon juice


We cannot have a meal without vegetables. As I have the drawer of the crisper open last night, I realized that I needed to go vegetables shopping. I pulled out everything left and came up with this fall vegetables side dish. I added lemon because I love lemon. I tasted before adding the lemon and it was very tasty also.

The sautéed takes only minutes as we enjoy the freshness of the vegetables by having them with a bite.

Our fillets were cooked as usual with salt on the pan over high heat, add the steak and sear to desire doneness. 4 minutes per side for medium rare.

Bon Appetit!!





Thursday, October 25, 2012 - 12:16pm


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