When it comes to cooking proteins, my husband is the master at our house.  He does an amazing job.  For this episode of sealaura cooks, it's another tag team edition.  

Here's how B cooked the steaks:

  • • Pre-heat your oven to 450 degrees

  • • Take the filet mignon out of the fridge about 30 minutes before you
    want to cook it, and season it liberally with salt and pepper

  • • That time allows the meat to come to room temperature – which will help ensure you cook it to the right doneness

  • • Getting a good sear on the filet is critical.  Bring your heaviest sauté
    pan up to temperature over very high heat, and add a few tablespoon of
    oil – I generally use olive oil, but only for convenience.

  • • Lay the filet mignons down in the pan, and let them sear on that
    side for 3 – 4 minutes depending on thickness.  Don’t touch, don’t move,
    don’t fiddle. Just let it sear.

  • • Turn the steak over, and allow it to sear for another 3 – 4 minutes

  • • Near the end of those 3 – 4 minutes add a couple tablespoons of
    butter, and the herb of your choice.  I love rosemary, thyme also is

  • • Baste the steaks with melted herb butter

B researched directions from here

My contribution to this meal was
Black Quinoa with black beans, corn, scallions and shredded carrots.  We love quinoa.  Even on it's own it's pretty good because it is a protein.  Did you know that quinoa was considered a sacred crop by the Incas?  Here's how you cook it:

  • • Boil 2 cups of water or chicken broth per 1 cup of quinoa

  • • Stir in quinoa, reduce heat to medium low and simmer

  • • if you are feeling lazy, use a rice steamer and it's all good!

  • • then fluff quinoa with fork 

I cool it in the the fridge and add the other ingredients later to make it a cold salad which is awesome in the summer and makes great meals for lunch too.

What's cooking at your casa?