My family’s favorite cut of beef is filet mignon. I love it as is it lower in fat, but still so tender and tasty. Rib eye steaks used to be our go to, but filet has definitely taken the spot as King of the Hill.
This meal with the Farro, Filet and asparagus was a huge hit! Everyone loved it. I realize not all my subscribers are carnivores, so keep reading for vegetarian and vegan options.
What is farro you ask? An ancient grain. They say it even dates back to ancient Egypt. Cool, right? There are several varieties, Eikhorn, Emmer and Spelt. It is also processed in different ways. Some of the benefits of eating farro is it is high in fiber, protein and even iron- all of these are similar to other whole grains.
The friendliest, if that would be a thing for farro, is the pearled farro shown below. Here is an amazon link for the type I bought. Don’t die from sticker shock, remember that is for 6 bags. Not into organic, you can also find this type here. I was able to find this one locally at my Albertsons. So, check around, I bet you will be able to find it.
Let me tell you what I love about farro- it is easy to cook, especially this pearled farro. If you are hesitant about whole grains, or maybe those you are preparing food are, this is a great introductory grain. It has a nice chewy texture, slightly nutty flavor and takes on any flavors you add to it. It is a dream! I love to boil mine in veggie stock, it gives it the best flavor that goes with almost any dish you are preparing it with.
One trick I like for introducing grains is to cook the grain with a little more water than what is called for. Plenty of grains call for a 2:1 ratio, 2 parts water, 1 part grain. To introduce it, I like to do at least a 2.5:1 or even a 3:1. This gives the grain a light fluffy texture, more of what they would be used to with a white rice or something similar.
This is also a great make ahead grain. Boil a big batch, store refrigerated. When you are ready to reheat, add to a bowl with a touch of water, cover and microwave. Fluff and it is ready to go! Or, if you aren’t into microwaves, do the same process in a pan on the cooktop, place the grains in the pan, add about 2 tablespoons water, cover and cook on low for about 5-7 minutes, depending on how low your stove top actually goes.
So, this farro was cooked with a 3:1 ration, if you can see in the prepared photos below, it looks light and fluffy, and tasted just as good as it looks! So boil the farro in your liquid, then I remove from heat and keep it covered for another 5 minutes or so. All instructions will be in the recipe below and on the video.
Now, for my vegetarian followers, in place of the filet, other roasted veggies are really good. I prepare mine in a simple way, as I love the ACTUAL flavor of vegetables.
They are washed, peeled and prepared. Then drizzle lightly with olive oil, or other oil or choice. After this, lightly salt with a good kosher or sea salt and freshly ground black pepper. Roast at 400 degrees until veggies are tender. Or, if you are a consumer of fish, grill or broil some salmon, halibut, cod or other fish of choice. As with the veggies, I keep my seasoning simple. If you are eating a good quality fish, you really shouldn’t need much. A light drizzle of olive oil and some salt and pepper. Broiled only until it is flaky. It will happen quick!
Now, on to my carnivores. Here is my favorite way to prepare filet. I buy my filet at Costco, they always have good cuts of beef. Plus, their packs almost always come with 4 steaks, perfect for our family of 3! I realize this is an expensive cut of meat, so it is always a special occasion on our house. It makes everyone excited!
Bring your meat to room temp, it usually takes about 45 minutes in our house. This will of course depend on the temp in your house and thickness of steaks. Once they are brought to room temp, heat cast iron skillet over medium heat. While it is preheating, prepare rub. Sprinkle steaks liberally with rub. Add oil to pan, and heat. You want the oil to be fairly hot when you add the steaks, but it won’t take long, maybe 60 seconds. Add steaks to pan. You will only want to turn these once, so make sure it is cooked completely before turning. We cook our’s medium rare, so I gave it about 3-4 minutes per side. It cooks pretty fast. Turn and cook other side. Remove from heat and allow to sit for a few minutes before serving. Everything will be shown in the short video below.
For the asparagus, you have to be roasting this about the same time as the filet, so make sure your oven is heated when you start heating your cast iron for the steak. While my cast iron is heating I like to get the asparagus going. I know, it is 2 really important elements of the meal that need to be done right about the same time. Just be ready to focus on both at once. Wash them, snap off ends, drizzle with olive oil and sprinkle with salt and pepper. Place on a parchment lined baking sheet and place in oven. I like a crunch in mine, so I generally roast for 5-10 minutes, depending on this thickness of the stalk.
So, try this farro filet and asparagus meal. I promise it will quickly become a favorite and requested meal! It is always a party when they family come home and this plate is waiting for them!