Za'atar-Spiced Filet Mignon with Roasted Butternut Squash Puree and Pomegranate Gremolata

Za'atar-Spiced Filet Mignon with Roasted Butternut Squash Puree and Pomegranate Gremolata ingredients

• 4 6 oz filet mignon steaks
• 2 tbsp Za'atar spice blend
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 2 lbs butternut squash
• 0.5 medium yellow onion
• 2 cloves garlic cloves
• 0.5 cup vegetable broth
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 0.5 cup pomegranate arils
• 0.25 cup fresh parsley
• 1 whole lemon
• 1 tbsp extra virgin olive oil

How to make Za'atar-Spiced Filet Mignon with Roasted Butternut Squash Puree and Pomegranate Gremolata

1. Preheat your oven to 400°F (200°C). Peel the 2 lbs butternut squash, scoop out the seeds, and cut it into 1-inch cubes. On a baking sheet, toss the squash cubes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, then spread in a single layer.
2. Roast the butternut squash in the preheated oven for 25-30 minutes, or until it is fork-tender and lightly caramelized. While the squash roasts, finely chop 1/2 medium yellow onion and mince 2 garlic cloves.
3. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Once roasted, add the tender butternut squash to the saucepan with the onions and garlic. Pour in 1/2 cup vegetable broth. Bring to a gentle simmer, then remove from heat.
5. Carefully transfer the squash mixture to a blender or use an immersion blender. Blend until completely smooth and creamy. Taste and adjust seasoning with additional salt and pepper as needed. Keep the puree warm.
6. Prepare the Pomegranate Gremolata: Finely chop 1/4 cup fresh parsley and zest the whole lemon. In a small bowl, combine 1/2 cup pomegranate arils, the chopped parsley, the lemon zest, and 1 tablespoon extra virgin olive oil. Stir gently to combine.
7. Pat the 4 (6 oz) filet mignon steaks completely dry with paper towels. Rub each filet generously with 2 tablespoons Za'atar spice blend, ensuring it's evenly coated, then season with additional salt and pepper.
8. Heat 1 tablespoon olive oil in a heavy, oven-safe skillet over medium-high heat until shimmering. Carefully place the Za'atar-spiced filets in the hot skillet and sear for 3-4 minutes per side, or until a deep crust forms.
9. If your skillet is oven-safe, transfer it directly to the oven. Otherwise, transfer the filets to a clean baking sheet. Bake for 5-8 minutes, or until the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare). Use a meat thermometer for accuracy.
10. Remove the filets from the oven and transfer them to a cutting board. Tent them loosely with foil and let them rest for 5-10 minutes before serving. This crucial step allows the juices to redistribute, ensuring a tender and moist steak.
11. To plate, spoon a generous base of the warm Roasted Butternut Squash Puree onto each serving plate. Carefully place a rested Za'atar-Spiced Filet Mignon on top of the puree.
12. Garnish each filet liberally with a sprinkle of the vibrant Pomegranate Gremolata. Serve immediately and enjoy the complex flavors.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.