I’m embarking on my second Whole 30 with my coworker (support network!) as a kick start to my resolution to cook more often and write more often. Below is a tasty home-cooked meal that was easy and Whole 30 compliant. This serves two with a bit of potatoes and broccolini leftover for lunch.
What you’ll need:
- 2 filet mignon from a super market you trust is high quality
- 2 bundles of broccolini
- Bag of fingerling potatoes
- Olive oil, salt, and your favorite spices
- Pre-heat oven to 425F
- The longest part to cook is the potatoes, so start there.
- Cut into small chunks to your liking, throwing them in a bowl. Pour in some olive oil so they’re lightly coated and spread across a tin-foiled baking sheet.
- I lightly seasoned with salt and a cajun seasoning mix (but anything will do – paprika, garlic salt, etc.) and mixed around on the sheet and threw it in the oven for ~35 minutes, until they were soft with some crisp. After 20, though, I took them out and shuffled them all around to avoid sticking.
- While the potatoes are cooking, it’s broccolini time.
- Trim the ends of the broccolini and pull off any leafs.
- Using the same potato bowl, coat lightly with olive oil and spread out on a tin-foiled baking sheet.
- I lightly seasoned with some minced dried onion, onion powder and truffle salt.
- Add to oven with potatoes or after, but they should only need ~10-12 minutes so they can be poked with a fork and have a little charring on the floret part.
- Steak was all James (my boyfriend). He’s our designated meat cooker when it doesn’t involve ground meat and crockpots.
- Salt both sides of filet mignon.
- Sear one side on a cast iron pan until it starts to brown, and repeat on the other side.
- Put it in the oven in the cast iron pan for ~10 minutes, depending on how you like it cooked. That gave us a medium.
For those doing Whole 30, I was lazy with breakfast (natural almond butter + banana) and lunch (Seamless’d chopped salad from Just Salad).