Filet mignon....mmmmm

Jesse was in the mood for a good steak and who am I to deny that request! When I was at the grocery store the butcher had just brought out 2 really good lookingfilet's so I went with it! I served the filets with twice baked potatoes and grilled veggies.

For my filet I just used a little Montreal steak seasoning. I like my flavor to be pretty simple when it comes to steak. Jesse likes his with a little "Allegro"- which is basically like the kitchen sink of flavorings. It has soy sauce and garlic and all sorts of other stuff (It's pretty high in sodium though so I don't care for it). We grilled them for about 5-6 minutes on each side and they came out a perfect medium!

My recipe for twice baked potatoes

2 good size baking potatoes
2 tbsp butter
2 tsp dry onion flakes
2 tsp garlic powder
1/4 cup milk
2 tbsp sour cream
1/3 cup Vermont extra sharp white cheddar
1/3 cup extra sharp cheddar cheese
salt and pepper to season

Bake
the potatoes at 350 degrees for about an hour to an hour and 15
minutes. Take the potatoes out of the oven and let cool for about 10
minutes. While the potatoes are cooling heat a small pot and start
melting the butter. Add the onion flakes and garlic powder to the
melted butter. Then add the milk and cheese and stir until the cheese
is melted through. Next cut the potatoes in half length wise and scoop
out the middle, leaving about 1/4 inch around the edges. Add the
scooped out potatoes to the cheese and milk mixture. Add the sour cream
and whip with a hand mixer for about a minute. If they are too thick
add a little more milk. Then fill the potato shells with the potato
mixture. To finish off bake at 350 for 10 more minutes.

For the grilled veggies I used a fresh zucchini from our garden, an orange bell pepper, a red bell pepper and a 1/2 of a red onion. I cut the veggies into equal size chunks and marinated inEVOO and Montreal steak seasoning for about 20 minutes. Then I made a foil pouch and grilled for about 10 minutes. They were so good!!