Guest Author - Jill Valente

Getting back to basics is my goal for this fall. After interviewing Rob Endelman (see related links) and doing my own research regarding the food industry and what exactly we are putting into our bodies I was forced to reexamine my own eating habits. Finding grass fed beef isn’t always that easy but it’s definitely doable and highly recommended. Here is a great meal for 4 people that is simple to prepare and enjoyable to eat. Check it out!

Roasted Potatoes with Fennel and Shallots
I love the flavors of white new potatoes with fennel and shallots; they go perfectly together and are amazing leftover.

Ingredients
• 1 lb white new potatoes, quartered
• 1 fennel bulb, chopped
• 2 shallots, minced
• ¾ tsp kosher salt
• ½ freshly ground black pepper
• 1 tbsp Herbs de Provence
• Olive oil

Directions
Preheat oven to 400 degrees. Place the quartered new potatoes, chopped fennel and minced shallots in a small roasting pan and toss with salt, pepper, herbs de Provence and olive oil. Roast for 45 minutes until the potatoes are browned and tender.

Sautéed Mushrooms
Mushrooms are one of my favorite vegetables and I think the best way to prepare them is sautéing. Plus serving them with filet mignon gives you that authentic steakhouse feeling.

Ingredients
• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb cremini mushrooms, halved
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 3 or 4 fresh thyme springs

Directions
Heat a medium sized sauté pan over medium and add the butter and olive oil. After the butter is melted add the mushrooms, salt, pepper and fresh thyme springs. Sauté for 15-18 minutes until the mushrooms are browned and tender.

Filet Mignon
There is nothing more satisfying then filet mignon and even though it’s a bit pricier than the other cuts of meat, its much leaner and tastier.

• 4 6oz grass fed filet mignon steaks
• ½ tsp kosher salt
• ¾ tsp black pepper grill seasoning
• 1 tbsp olive oil

Directions
Season each steak on both sides with salt and grill seasoning. Heat olive oil in a large sauté pan over high. Sear steaks on both sides for about 4-5 minutes depending on the thickness. Allow to rest for 5 minutes before serving.