Filet Mignon with Butternut Squash Cream, Sautéed Greens and Tarragon Onion Beurre Blanc
This dish is incredibly versatile- a creamy veg, some steamed greens and an onion marmalade is the perfect blue print for many different proteins. Try this dish with other cuts of meat — rib roast, delmonico roast, lamb chop, and veal chop all work well with the mash. Slow cooked meats such as pulled flanken, short ribs, and pulled lamb would work well too.
Filet Mignon:
3 pounds center cut ribeye roast, at room temperature
3-4 tablespoons non-dairy butter substitute (such as Earth Balance)
3-4 cloves garlic, crushed
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 teaspoons paprika
Salt, as needed
Freshly ground black pepper, as needed
TIP: If your roast isn't round, use cooking twine to wrap it tightly to form a roundish log.
Preheat oven to 350°F. Sprinkle roast with salt. Combine Earth Balance with remaining ingredients to form a rub, then coat the roast generously on all sides.
Cook roast in the oven until an internal thermometer reads 130°F for medium rare, or 145°F for medium. If possible, try to base every 15-20 minutes. Take out, Let it rest for 20 minutes.
Tip for warming:
If making in advance, cook roast to 125°F. Reheat in a 200°F oven. Slightly under-cooking the meat allows you more room to rewarm without overcooking it.
Butternut Squash Cream:
2 butternut squashes, peeled and diced
2 cloves garlic
8-10 sprigs thyme (leaves only)
2 teaspoons salt, or as needed
⅓ cup olive oil
Fill a pot ⅓ of the way with salted water and bring to a boil. Add butternut squash and garlic and simmer until soft and easily pierced with a fork, about one hour.
Drain butternut squash in a colander and press down to remove all excess water. Transfer to a food processor or Vitamix together with fresh thyme and salt. While food processor is running, slowly drizzle olive oil in. Continue blending for 10-15 minutes, until you reach a very creamy consistency.
Onion Beurre Blanc:
4 shallots, thinly sliced
Salt, as needed
3 tablespoons non-dairy butter substitute (such as Earth Balance)
3-4 tablespoons fresh tarragon, chopped
8 peppercorns
½ cup sweet white wine
¼ cup white wine vinegar
2 tablespoons truffle oil (optional)
Sprinkle shallots with salt. Cook in Earth Balance over low heat until very soft and translucent, around 30 minutes. Add tarragon, peppercorns, white wine, and vinegar, then increase heat slightly and sauté until liquid slowly evaporates, around 15 minutes. Reduce heat and let simmer to create a jam-like consistency. Finish with truffle oil and salt to taste.
Sautéed Greens:
Heat oil in a large skillet, then add 2-3 cloves sliced garlic and 3-4 cups spinach, kale, or rainbow chard. Sauté for 2 minutes, then add 1/4 cup water. Cover and let steam until cooked through. Season with salt and pepper to taste.
To Serve: Place onion beurre blanc in a shallow bowl, followed by sauteed greens, and butternut squash cream. Top with sliced filet mignon, or meat of choice, and finish with a sprinkle of Maldon salt and microgreens.