Because Christmas is so close to Thanksgiving, at my house we never had turkey or ham for Christmas... We always had a rich, decadent meat. So for our Baby's 1st Christmas recipe I wanted to make a meal that felt like my childhood Christmas dinners and give your child a taste for the holidays for years to come! I mean, really, "filet mignon" means "cute filet" and what is cuter (and yummier) than a baby!
The best part of this meal is the nutrition that is packed into though - iron, protein, vitamin B, vitamin A, vitamin C, folate and of course cancer fighting phytochemicals. This is definitely a homemade dish that you can feel proud of. Although, this is an intensive recipe as we are roasting, steaming & sautéeing, we will once again be doing everything at the same time, so as long as all our prep is done first you won't find yourself in over your head... We even have time for a glass of red!
If your baby is not at a Stage 3 level, see the recipe for Stage 1 & Stage 2 modifications. No matter what age we are we all deserve a delicious holiday meal!
Filet Mignon with Parsnip, Cauliflower, Roasted Broccolini and a Mushroom "Gravy"
- This is a stage 3 baby food purée (10+ months)
- To make a stage 2 purée (8+ months) leave the lemon out.
- To make a stage 1 purée (6+ months) leave out the lemon & mushroom gravy. If your baby has not eaten meat, leave the filet out - if your baby has started eating neat, do not include the marinade. Steam the broccolini with the parsnip & cauliflower.
- Do not feed your baby raw mushroom, as they are a fungi.
1 pound of baby food. About 4 Simple pouches or 1 full ice cube tray.
25 minutes total (steak - 25 minutes, "gravy "- 20 minutes, parsnip & cauliflower - 15 minutes, broccolini - 10-15 minutes)
about an hour
8 oz of filet mignon
5 oz of parsnip (about 2)
3 oz of cauliflower (about 4 florets)
3 oz of broccolini
1-2 tablespoons extra virgin olive oil
Filet Mignon Marinade:
1-2 tablespoons of extra virgin olive oil
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 chopped garlic clove
pinch of black pepper, onion powder & garlic powder
1 portobello mushroom
1/2 cup chopped shallots
2 tablespoons butter
1 tablespoon olive oil
1 cup salt-free chicken stock
1 chopped garlic clove
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
squeeze of lemon
pinch of garlic powder, onion powder & black pepper.
Preheat your oven to 400 degrees & put 2 inches of water into a steamer pot to boil.
Chop rosemary, thyme & garlic. Separate correct amounts for the marinade & "gravy".
Add marinade ingredients to steak. Place steak in pan to the side while you finish prepping.
Chop shallot & dice portobello mushroom.
Put the steak into preheated oven. Note the time. (It will cook for 20-25 minutes).
Now we will start our mushroom gravy. Place 2 tablespoons of butter & 1 tablespoon of extra virgin olive oil into a sauce pan over medium heat. Once the butter & oil have warmed add the shallots, rosemary, thyme & garlic. Let soften for about 3 minutes. Add 1 clove of chopped garlic and cook for about a minute. Add the portobello mushroom. Turn down heat to low & let mushroom soften. Stirring every few minutes.
Wash & peel the parsnips, then cut into equal pieces. Place into steamer basket along with cauliflower.
Cut the broccolini into large chunks. Add 1-2 tablespoons of extra virgin olive oil to coat it. Spread on a cookie sheet in a flat layer.
Steam the parsnips & cauliflower for 15 minutes.
Add a squeeze of lemon & chicken stock to "gravy" turn heat up a bit. Cook down for about 10 minutes.
Put broccolini in the oven & flip the steak. Broccolini should cook for 10-15 minutes.
20-25 minutes after putting the steak in take it out of the oven to rest.
Mix the broccolini while you are taking the steak out. Gauge how it is cooking - if it seems too brown turn the oven down to 350 degrees.
Put the "gravy" into the blender & purée to desired consistency - pour into a separate pouring vessel. (Remember this will be our pureeing liquid for the rest of the dish )
When the parsnip & cauliflower are softened take them out and place them into your blender.
Take the broccolini out. Although this is up to your discretion the broccolini doesn't have to be too soft - we want to add the texture. Add it to the blender.
Slice steak and add it to the blender.
Pour in gravy a little at a time to reach desired consistency. You will probably have some of the "gravy" left over ... Feel free to freeze for another baby meal!
Before pouching & freezing the Christmas Dinner Puree, let it cool in an ice bath or in a refrigerator. If you freeze it while it is still hot the moisture will create ice crystals.
Simple would like to wish you a very Happy Holiday! Merry Eating Ya'll!