Another visit to Baron’s today, where the nice man behind the counter talked me into buying this filet roast, when I mentioned that I was sick of chicken and looking for a beefy roast for one. At the co-op, I also picked up the mushrooms and shallots.
So, I fried them up in a little olive oil with garlic and fresh thyme, and then seared the roast in the same pan. I put the roast in a dish and covered them with the mushrooms and shallots and put it all in the oven to cook slowly at 300°F for an hour.
I started with a salad, finishing off some greens and lettuce that had been around the fridge for long enough, with some cherry tomatoes, cucumbers, carrots, and green onions over the top, and another home-made vinaigrette.
To accompany, fresh corn on the cob with butter, and mushroom flavored couscous from a mix. Dessert was a chocolate nina, from the Feel Good bakery, located in the co-op.