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.

Ingredients

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

Instructions

Preheat oven to 425° F.
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.
Heat a large non-stick saut© 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.
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.
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 saut© pan over medium-high heat. Saut© 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.