Filet Mignon with Dairy-Free Garlic Herb Butter

The Tony Awards were last night.

For those of you who don’t know, the Tony’s are basically the Super Bowl of the theater world. GF Guy and I were so excited! We invited a few friends over, and I prepared a dinner worthy of the occasion. I made steak!

I don’ know why I decided that dinner just HAD to be steak. I’ve never actually cooked it before, and really only eat it once a year. But, steak it was, and AMAZING steak it turned out to be! Ready in under 15 minutes, this recipe is a decadent winner. GF Guy was sure pleased. Though, I’m making him eat lentils tonight….. So, there’s that…..

Filet Mignon with Dairy Free Garlic Herb Butter

(Gluten Free, Dairy Free)

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Ingredients:

  • 1 stick (8 Tblsp) Earth Balance Buttery Sticks (divided)
  • 2 cloves Garlic
  • 1 Tblsp fresh Italian Parsley
  • 1 Tblsp fresh Basil
  • 4, 8oz Grass-Fed Filet Mignon Steaks
  • Sea Salt
  • Black Pepper
  • 1 tsp Olive Oil

Directions:

  1. Make Dairy-Free Garlic Herb Butter by combining 1/2 stick (4 Tblsp) softened Earth Balance Buttery Sticks, garlic, parsley, & basil in a food processor. Pulse until well combined and smooth.
  2. Turn dairy-free butter onto a sheet of plastic wrap and form into a log shape. Wrap in plastic wrap and store in the refrigerator until ready to cook the steaks.
  3. Preheat your oven to 400 degrees F. (425 degrees F if at high altitude)
  4. Heat a large oven-safe skillet over high heat.
  5. Melt remaining 1/2 stick (4 Tblsp) Earth Balance Buttery Stick and Olive Oil in the pan.
  6. Meanwhile, generously season the filets on both sides with salt & pepper. Don’t be shy. Seasoning is your friend!
  7. Once Earth Balance has melted in the pan, sear the steaks 2 1/2 to 3 minutes per side. While steak is searing, use a spoon to bathe filets with the melted Earth Balance in the pan.
  8. Place the entire skillet in the oven and cook for 7 minutes.
  9. While filets are in the oven, remove Dairy-Free Garlic Herb Butter from the refrigerator, and slice into 1/4″ thick rounds.
  10. After 7 minutes, remove the pan from the oven and top each filet with one round of Dairy-Free Garlic Herb Butter.
  11. Return the pan to the oven for 1 minute.
  12. Remove filets from the pan immediately and allow to rest a few minutes before serving.

 

 

Vegan Blueberry Corn Muffins

GF Guy is home, and I suddenly feel like baking again!

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It has been over a year since I last made muffins. His first morning home seemed like the perfect time to pull out the old muffin tin and give it a go. I went to my favorite GF recipe blog, The Gluten Free Goddess, where I found a delicious recipe for hearty, whole grain blueberry muffins.

I made a few changes based on the ingredients I had on hand, as I do. GF Guy and I both LOVED them! My changes are highlighted in red. Feel free to follow the link to view the original recipe, and to check out the Gluten Free Goddess’s other delicious recipes!

Blueberry Corn Muffins

(Gluten Free, Dairy Free, Vegan)

A la Karina the Gluten Free Goddess

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Ingredients:

  • 3/4 cup certified Gluten Free Yellow Corn Meal
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/4 Tapioca Starch
  • 1/4 cup Corn Starch
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 1/2 tsp Xanthum Gum
  • 1/2 cup Turbinado Sugar
  • 1 tsp Cinnamon
  • 1/4 cup Light Olive Oil
  • 1 Tblsp Organic Honey
  • 2 tsp Bourbon Vanilla Extract
  • 1 tsp Lemon Juice
  • 2 Flax Eggs (2 Tblsp Flax Meal combined with 6 Tblsp warm Water)
  • 1 cup Warm Water (3/4 cup for low altitude cooking)
  • 1 heaping cup fresh, Organic Blueberries

Directions:

  1. Preheat your oven to 375 degrees F. (350 degrees F for low altitude)
  2. Grease a muffin tin with dairy free buttery substitute, like Earth Balance.
  3. In a large bowl, whisk together all dry ingredients.
  4. Add wet ingredients and stir until evenly combined. Adjust liquid ratio as needed. Batter should be thick enough to scoop, but not stiff.
  5. Fold in fresh blueberries.
  6. Scoop batter into greased muffin tin, filling each cup 3/4 of the way full.
  7. Bake in preheated oven 17-20 minutes, until done.
  8. Allow to cool 5-7 minutes in the muffin tin before turning onto a cooling rack.
  9. Enjoy warm with someone you love!