Friend of Julie: Filet Mignon Roast

I'm happy to say weight is coming off once again. It felt like I was maintaining for a couple of months, although my clothes indicate otherwise. I understand plateaus are a good thing and that they are part of the process, but still it's nice to be dropping weight again. I contribute the weight drop to my refresh class last week. I'm back to working the core of this program: lots of meat, equal portions of meat to veggies, and mixing up my menu plan.

I didn't realize I was stuck on the same foods week after week until I heard Julie ask someone in the group if they were eating the same foods all the time. I realized this was something I was doing; I had a few favorites that I made week after week. This week I broke out of the mold by eating shrimp, chicken, bacon, sausage, beef, and a wider variety of veggies. Variety is a good thing and I encourage each of you to work on varying your menus too. Boredom with food is never a good thing, as it can lead us to places we don't want to go and it can stump our weight loss progress. This is part of our journey too - keeping things from being boring. How are all of you doing with variety in your menus?

For me to mix things up, I started exploring new foods, such as Trader Joe's filet Mignon roast, shrimp stir-fry, and barbecued ribs.  I don't recommend the shrimp stir-fry, as it was bland. It did inspire me to buy frozen uncooked shrimp and ingredients to make my own shrimp recipes. I haven't had the ribs yet, but the roast was full of wonderful flavors and I highly recommend treating yourself. Here's how I cooked the roast:

Cooking the Filet Mignon Roast

If you have a grill, well when it isn't snowing out, that's the best way to cook it, but you may also cook it on top of the stove or in the oven. However you cook it, sear it first and then turn the heat down and let it cook.  See Wikipedia for more details on searing meat.

I cooked my roast on top of the stove. When the meat was almost done, I sliced it into smaller pieces so I could cook it all the way through; I don't like to see any red in my meat. At the same time, I tossed in onion slices.

When the meat was halfway cooked, I cut the meat in half, seared the newly sliced edges, and then pulled one of the pieces from the pan for another meal. This allowed me to warm it up the next day without overcooking the meat. When I cooked it the second time, I sliced all the meat and placed it on a hot (Teflon) pan with more sliced onions.

This roast was well worth the price (about $20). My only regret is that I didn't take a photo when I plated it to add to this blog! I'm sure I'll have this dish again and when I do, I'll add photos.

BTW, I'm sorry I wasn't able to blog recently. I'm in week four of a cold that just won't let go!