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Kylie was going to be at a friend’s tonight, which meant it was just Dennis and I for the evening. We thought about going downtown for dinner, but then I decided maybe it would be fun to just stay at home, cook and have a relaxing evening … we are going to have to get used to her not being home when she heads to college next year. As much as I hate the thought of Kylie being away, I also try to think about the things Dennis and I can do to keep busy during the school year. It would be crazy to think we’d go to dinner every night because there will only be two of us to cook for at the house.  I’m going to embrace this time, enjoy it, and challenge myself to cook most nights for just Dennis and me. Of course, I will miss my girlie like crazy, but this is life. We raise them to be self-sufficient and take on the world, after all. One of the schools she applied to is University of Montana … as luck would have it, while we are home this fine evening, we are watching them play against Idaho State. We are watching the game, wondering what it would be like for Kylie to attend their school. One of her softball friends is going there, imagine the fun they’d have if Kylie decides to go to University of Montana as well. They’ve already texted about maybe rooming together.  See, she’ll be fine, with a friend, and having a blast. Let’s see if that’s the school she chooses.

For dinner I decided to make filet mignon seasoned with kosher salt and fresh ground pepper and finished in the oven with butter and fresh rosemary.

We enjoyed our steaks with a caesar salad and crusty bread.

It was perfectly satisfying and not at all too filling. I hate leaving the dinner table feeling full. I liked that I walked away feeling like I had a light meal. I googled the nutrition information for filet mignon and it is actually a healthy choice. It is lower in fat and the calorie content is also on the lower side. A 3 ounce serving of filet mignon contains 185 calories. I am not one to eat beef on a regular basis, I prefer to eat chicken, fish or turkey because it’s lean. I do think, however, it is OK to have red meat once in a while. I know a lot of people like to eat meat more often, I’ve just always preferred chicken. That being said, I will definitely be adding this filet recipe into our dinner rotation periodically.


  • 2 filet steaks
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • kosher salt
  • fresh ground pepper
  • 1 tablespoon fresh rosemary, minced


Preheat oven to 400 degrees. Set meat out to come to room temperature for 30 minutes. Sprinkle both sides of steak with kosher salt and pepper. Heat olive oil in cast iron skillet on medium high. Place meat in hot skillet and sear for 3 minutes on the first side. Do not disturb meat. After 3 minutes, turn meat and sear for another 2-1/2 minutes.

Turn off heat and place a half tablespoon of butter on each filet. Sprinkle with fresh rosemary and place in preheated oven for 5 minutes. If you want your steak cooked a little more, keep in the oven for 8-10 minutes.


Until next time, Kris