Filet Steak with Grilled Vegetables Recipe by CWEB

Ingredients
For the Filet Steak:
2 filet mignon steaks (about 6-8 oz each)
Salt and freshly ground black pepper
2 tbsp olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary
2 tbsp unsalted butter
For the Grilled Vegetables:
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red onion, cut into wedges
8 oz asparagus, trimmed
2 tbsp olive oil
Salt and freshly ground black pepper
1 tsp dried Italian herbs (or a mix of oregano, basil, and thyme)
1 tbsp balsamic vinegar (optional)
Instructions
Preparing the Filet Steak:
Season the Steaks:

Take the steaks out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature.

Pat the steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

Sear the Steaks:

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp of olive oil.
When the oil is hot and shimmering, add the steaks to the pan.
Sear for 2-3 minutes on each side until a golden-brown crust forms.
Add Aromatics and Butter:

Reduce the heat to medium. Add the minced garlic, rosemary sprigs, and butter to the pan.
Once the butter melts, tilt the pan and spoon the melted butter and garlic over the steaks. Continue basting for about 1-2 minutes.
Finish Cooking:

For medium-rare, cook the steaks for about 3-4 minutes per side, depending on thickness. Adjust cooking time for your desired level of doneness.
Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Rest the Steaks:

Remove the steaks from the pan and let them rest on a plate for 5-10 minutes before serving. This allows the juices to redistribute.
Preparing the Grilled Vegetables:
Preheat the Grill:

Preheat your grill to medium-high heat.

Season the Vegetables:

In a large bowl, toss the bell peppers, zucchini, yellow squash, red onion, and asparagus with 2 tbsp of olive oil.
Season with salt, freshly ground black pepper, and dried Italian herbs. Add balsamic vinegar if desired for extra flavor.
Grill the Vegetables:

Place the vegetables on the grill. Grill the bell peppers, zucchini, yellow squash, and red onion for about 3-4 minutes per side, or until tender and slightly charred.
Grill the asparagus for about 2-3 minutes per side, until tender and slightly charred.
Serve:

Arrange the grilled vegetables on a serving platter. Drizzle with extra olive oil or balsamic vinegar if desired.

Serving:
Serve the filet steak alongside the grilled vegetables. Garnish with additional fresh rosemary if desired. Enjoy your delicious meal.

Tips:
For extra flavor, marinate the vegetables in olive oil, balsamic vinegar, garlic, and herbs for 30 minutes before grilling.

Use a meat thermometer to ensure precise doneness for your steaks.
Resting the steak is crucial for retaining its juices and flavor.

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