Cast Iron Filet with Garlic Herb Butter + Texas Spring Salad

Cast Iron Filet with Garlic Herb Butter

Serves 2

Ingredients:

2 Bar W Ranch filet mignons (approx. ½ lb each)

1 tablespoon olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

2 garlic cloves, smashed

2–3 sprigs of fresh herbs (rosemary, thyme, or parsley)

Directions:

1. Bring filets to room temperature for 20–30 minutes.

2. Pat dry and season generously with salt and pepper on both sides.

3. Heat olive oil in a cast iron skillet over medium-high heat until just smoking.

4. Add filets and sear for 2–3 minutes per side for medium-rare (adjust timing to your desired doneness).

5. In the last minute of cooking, add butter, garlic, and herbs to the skillet. Tilt the pan and spoon the melted butter over the steaks repeatedly.

6. Remove steaks and rest on a plate, loosely covered, for 5 minutes before serving.

Texas Spring Salad

Serves 4

Salad Ingredients:

5 oz mixed greens

1 cup fresh strawberries, sliced

¼ cup fresh herbs, chopped (dill, mint, cilantro, Thai basil – mix your favorites)

⅓ cup crumbled feta or goat cheese (I like Lone Star Artisan Goat Cheese from Kroger)

⅓ cup toasted pecans

Vinaigrette Ingredients:

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

½ teaspoon honey (optional)

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

Directions:

1. In a large salad bowl, toss greens with strawberries and fresh herbs.

2. Sprinkle with crumbled cheese and pecans.

3. In a small jar, combine vinaigrette ingredients and shake well.

4. Drizzle over the salad just before serving and toss gently.