Fillet Mignon with Fall Sautéed Vegetables

  • 10.25.12

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 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  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!!


Tonight’s October 24, 2012

Fillet Mignon with Fall Sautéed 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. They need to be a bit crisp. Salt and pepper to taste and add some lemon juice



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