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Swift Black Angus Chuck Filet Mignon Steaks

Tender with a capital “T,” the filet mignon is the Dom Perignon of beef. While it’s perfection on its own, it’s even better alongside Yukon Gold wedges and balsamic-glazed green beans.


  • 4 8oz. Swift Black Angus tenderloin filets
  • ½ cup molasses
  • ½ cup lite soy sauce
  • 2 tsp. minced garlic
  • 2 tsp. coarsely chopped fresh thyme
  • 1 Tbsp. kosher salt, 2 tsp. freshly ground black pepper
  • 4 Tbsp. vegetable oil for cooking
  • 1 Tbsp. soft butter

Oven Roasted Yukon Gold Potatoes

  • 2 lbs. Yukon Gold potatoes, peeled and cut into wedges
  • 4 Tbsp. olive oil
  • kosher salt & fresh black pepper to taste
  • 2 Tbsp. chopped parsley

Balsamic Glazed Green Beans

  • 2 lbs. fresh green beans, washed and trimmed
  • 2 medium red onions, peeled, halved and sliced lengthwise ¼” thick
  • 5 garlic cloves, minced
  • ¾ cup beef broth
  • 1/3 cup balsamic vinegar
  • 4 Tbsp. butter
  • 2 Tbsp. fresh basil, chopped
  • kosher salt & freshly milled black pepper to taste


  1. Preheat oven to 425° F.
  2. Combine molasses, soy, garlic and thyme in a small bowl.  Place beef portions in a shallow casserole dish and pour marinade over steaks. Turn steaks to coat and marinate for three minutes. Remove steaks from marinade, season lightly with salt and fresh black pepper.
  3. Heat a large non-stick sauté pan over medium-high heat. Add vegetable oil to pan and sear the tenderloin filets until they have a lightly charred appearance, approximately 1 minute per side.
  4. Remove steaks and place on a fresh pan with a roasting rack. Finish cooking in the oven for approximately 5 to 10 minutes or until your desired doneness.  120° to 125° for Rare, 125° to 130° for Medium-Rare or 130° to 135° for Medium.
  5. Allow steaks to rest for 5 minutes. Brush with soft butter before serving if desired.

Oven Roasted Yukon Gold Potatoes

Toss cut potatoes in a bowl with olive oil and season with salt and pepper. Place potatoes on a non-stick baking pan and bake in a 450° preheated oven at until golden brown, approximately 45 to 60 minutes, and turning occasionally. Transfer to a serving bowl and sprinkle with chopped parsley.

Balsamic Glazed Green Beans

Melt 2 Tbsp. butter in a large sauté pan over medium-high heat. Sauté onions and garlic until tender, approximately 3 minutes. Add beef broth and bring to a vigorous simmer. Reduce broth by two-thirds. Add green beans and balsamic vinegar, cover and cook until beans start becoming tender, approximately 3 to 4 minutes. Remove cover, add remaining butter and cook over high heat until juices reduce to a glaze. Season with salt and pepper to taste. Sprinkle with chopped basil.

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