Filet Mignon w/Sautéed Onions and Baby Bellas on top of Shredded Brussel Sprouts w/Bacon

So I was out of town the last few days and missing the kitchen, plus I figured I’d make something special for Scott. He usually only eats frozen pizza and power bars when I’m not home. He loves steak and filet was on sale so I figured why not :) this makes enough for two people.

Ingredients:

• 2 8oz filets
• Approximately 15 brussel sprouts; ends trimmed, cut in half and shredded
• 3 slices of bacon, diced
• 8oz package of baby bella mushrooms; sliced
• ½ medium white onion, sliced pole to pole
• 4 Tbsp EVOO
• 2 Tbsp unsalted butter
• Salt pepper

 

Directions:

• Preheat oven to 400 degrees.
• In a cold pan, place bacon and set to medium low heat.
• In another pan, add 2 Tbsp EVOO and heat on medium high heat.
• In a last pan, add sliced mushrooms and onions and the add the other 2 Tbsp of EVOO.
• Cook bacon until crisp and remove to a paper towel with a slotted spoon then add shredded brussel sprouts to the pan.
• Season filets with salt and pepper then add to last pan and cook for 2 minutes per side. Remove from stove and cook in oven for 8 minutes for medium to rare.
• Season mushrooms and onions with salt and pepper and let brown. Finish with 1Tbsp of butter.
• Continue sautéing brussel sprouts until crisp and then add pepper and bacon.
• Remove filets, add ½ Tbsp on top of each filet and let rest 5 minutes.
• Arrange brussel sprout mixture on the bottom, top with filet and then add mushroom mixture on top.

 Enjoy!