The Root to Tasty Steak; Money + Honey = Yummy Tummy…



Fillet Mignon with honey & thyme roasted root vegetables.

First things first; it is worth saying that this dish takes a long time to make. If you want to be eating within the hour, this probably isn’t the right thing to be making. If you do have the time (and the thyme) then this is certainly a fun one. I made this on a Saturday evening, with nothing pressingly urgent to do, a super-sized bottle of wine in the fridge and some Aretha Franklin, Otis Redding and The Mammas and the Pappas in the background. Disco Kitchen!
Ingredients per person:

  • 6-8oz of fillet mignon (between 1.5″ and 2″ thick)
  • 1 large parsnip
  • 1 large carrot
  • 1/2 a potato
  • 1/2 an onion
  • 1/4 pint of cream or milk (or a mix of the two)
  • 4 cloves of garlic
  • fresh thyme
  • honey
  • chicken stock
  • olive oil, salt and pepper



Start by peeling and thinly slicing the potato and onion. Personally I prefer doing this on the grater, but it can be done with a sharp knife or even a mandoline if you are lucky and scary enough to own one! Sweat the onion and potato in a large pan with a tbsp of butter, stock, thyme and one clove of chopped garlic. Then add a dash of cream every now and then to keep the potatoes from catching on the pan. This will take a surprisingly long time to get to the desired tenderness, possibly between 45mins to an hour.

When the potatoes are underway; chop the carrots and parsnips into batons and put them in a greased casserole. Add light covering of thyme, a few whole garlic cloves, a drizzle of honey and olive oil and then top off with a good healthy seasoning of salt and pepper. Roast in the center of the oven at 400F, stirring occasionally. These will probably take 40-50 minutes so hopefully both potatoes and roast vegetables will be ready at the same time.


10 minutes before everything is due to be ready heat a little oil in a pan for the steak. The pan wants to be smoking when you throw in the meat. If you’re spending up to $20/lb on meat you want to cook it right and by right I mean medium-rare at the most! I don’t have a thermometer or the skill to test the meat by prodding it with my finger, so I rely on good old fashion time guidelines. For a steak the size mentioned above, I cooked it for 4 minutes either side. Have a look at the photos, if you want it rarer (spelling?) then take a minute or two off this time, if you want it more cooked add another couple.

As the steak is cooking, begin to plate up the other ingredients, I included a salad on the side in addition to this, but I don’t think it’s completely necessary. Then when the steak is ready remove from the pan and place with the other ingredients, carry to the table and then enjoy!


Thrifty HInt:

If, like me, you aren’t paid enough and can’t afford to be dropping $20+ on the meat you can always buy a large fillet mignon (10 or 12oz for two) and divide it before serving (but after cooking). If you have a budget for this meal, this is the way to do it rather than scrimping on the quality of meat and sacrificing the overall enjoyment of the meal for a larger portion of steak. Good things don’t always come in large cellophane-wrapped packages.


One Response to “The Root to Tasty Steak; Money + Honey = Yummy Tummy…”

  1. […] 1 fillet mignon steak (see steak recipe) […]

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