Roasted Filet Mignon Steaks with Veggie Stuffed Tomatoes

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Plan Z Phase: This is a Z3 (ZReboot) recipe. This recipe takes 20 minutes to prepare and cook. So easy!

Servings: Serves 2

Ingredients:

• 2 filet mignon steaks. 5 oz each
• 2 large tomatoes, ripe
• 1/2 cup of chopped green pepper
• 1 cup of chopped zucchini
• 1/2 cup of chopped Vidalia onion
• 2 Tbl olive oil, divided
• sea salt and pepper to taste
• 2 Tbl of grated parmesan cheese

Instructions:

Season your steaks with salt and pepper. Set aside to come to room temperature.

Cut the tops off of the tomatoes. Scoop out the pulp and chop it. Leave the tomato shells intact. In a large saute pan add 1 Tbl of olive oil. Saute the green pepper, zucchini and onion until they all wilt. Season with salt and pepper to taste.

Divide the mixture between the two tomatoes. Put the tomatoes in an oven proof dish and pile a tablespoon of parmesan cheese on top of each one.

Put in your oven and bake at 400 for 15 minutes.

While the tomatoes are baking, take out a cast iron pan or other oven proof saute pan and add the other tablespoon of olive oil. Add steaks, seasoned side down and sear on medium high until a nice crust and brown edges form. Approx 2 minutes. Put the pan in the oven to roast along with the tomatoes. Roast the steaks until they reach the appropriate temperature for your tastes. The time necessary will depend on the thickness of your steaks. Should be about 7 minutes (approx) for medium rare.

Plate your steak and your tomatoes and enjoy!

Enjoy!

Cheers,