Careme Recipes

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Filet Mignon with Rosemary-Garlic Butter Baste & Roasted Brussels Sprouts

A splurge-y, ultra-tender steak dinner: filet mignon with a simple rosemary-garlic butter baste and crisp roasted Brussels sprouts (winter-seasonal in WA).

Ingredients

  • Certified Angus Beef Choice Tenderloin Steak 2 steaks, 6–8 oz each $24.99 sale (reg $29.99)
  • Kroger® Brussels Sprouts Halves 12 oz $3.99
  • Olive oil (pantry) 2 Tbsp
  • Butter (pantry) 2 Tbsp
  • Simple Truth Organic® Garlic Bulbs 3 cloves (2 smashed, 1 minced) $2.79
  • Fresh rosemary or thyme (pantry/optional) 1 sprig
  • Salt & black pepper (pantry) to taste
  • Beef broth or water (pantry, optional) 2–3 Tbsp (for a quick pan drizzle)

Instructions

  1. Oven: Heat to 425°F. Toss Brussels sprouts with 1 Tbsp olive oil, salt, and pepper. Roast cut-side down 18–25 minutes until browned and tender.
  2. Prep steak: Pat steaks very dry. Season generously with salt; pepper lightly.
  3. Sear (stove): Heat a heavy skillet over medium-high until very hot. Add 1 Tbsp olive oil. Sear steaks 2–4 minutes per side (depending on thickness) to medium-rare/medium.
  4. Baste: Lower heat to medium. Add butter, smashed garlic cloves, and rosemary. Tilt pan and baste steaks 45–60 seconds. Transfer steaks to rest 5–8 minutes.
  5. Optional quick drizzle: Add minced garlic to the pan 20 seconds, then a splash of broth/water to loosen browned bits; spoon over steaks.
  6. Serve with roasted Brussels sprouts.

Health notes: Rich but balanced: very high protein; keep butter to 1 Tbsp total if you want it lighter and add an extra veg side.

Drink pairing: Washington Cabernet Sauvignon or Syrah.

Lemon-Garlic Scallop Pasta with Burst Tomatoes

Seafood pasta that feels restaurant-level: lemon-garlic scallops tossed with spaghetti and burst tomatoes. Bright, buttery, and not similar to your recent fish dishes.

Ingredients

  • Kroger® Wild Caught Sea Scallops Frozen 12 oz, thawed and patted very dry $19.99 sale (reg $23.99)
  • Simple Truth Organic® Roma Tomatoes 2 medium, chopped (or swap for grape tomatoes if you have) $3.99
  • Simple Truth Organic® Garlic Bulbs 4 cloves, thin-sliced or minced $2.79
  • Olive oil (pantry) 2 Tbsp
  • Butter (pantry) 2 Tbsp
  • Lemon (pantry/optional) 1 (zest + 2–3 Tbsp juice)
  • Dry white wine or broth (pantry, optional) 1/3 cup
  • Red pepper flakes (pantry, optional) pinch
  • Spaghetti or linguine (pantry) 6 oz dry (about 2 servings)
  • Salt & black pepper (pantry) to taste
  • Simple Truth Organic® Baby Dill 1–2 Tbsp chopped (optional but great) $2.79

Instructions

  1. Boil pasta: Cook spaghetti in well-salted water until al dente. Reserve 3/4 cup pasta water; drain.
  2. Sear scallops: Heat a skillet (very hot) over medium-high. Add 1 Tbsp olive oil. Season scallops with salt/pepper. Sear 2 minutes without moving; flip and cook 60–90 seconds more until just opaque. Transfer to a plate.
  3. Build sauce: Lower heat to medium. Add remaining 1 Tbsp olive oil + 1 Tbsp butter. Add garlic and red pepper flakes; cook 20–30 seconds. Add tomatoes; cook 3–5 minutes until softened and jammy.
  4. Deglaze: Add wine/broth and simmer 1 minute. Add lemon zest + juice and remaining 1 Tbsp butter.
  5. Toss: Add pasta and a splash of reserved pasta water; toss until glossy. Add scallops back just to warm through (30 seconds).
  6. Finish: Taste for salt/pepper. Top with dill if using and serve immediately.

Health notes: Moderate-rich: scallops are lean; butter/olive oil and pasta drive calories—reduce butter to 1 Tbsp and add extra tomatoes/greens to lighten.

Drink pairing: Washington Chardonnay (lightly oaked) or Pinot Gris.

Shopping list
  • Certified Angus Beef Choice Tenderloin Steak 2 steaks, 6–8 oz each
  • Kroger® Brussels Sprouts Halves 12 oz
  • Olive oil (pantry) 2 Tbsp, 2 Tbsp
  • Butter (pantry) 2 Tbsp, 2 Tbsp
  • Simple Truth Organic® Garlic Bulbs 3 cloves (2 smashed, 1 minced), 4 cloves, thin-sliced or minced
  • Fresh rosemary or thyme (pantry/optional) 1 sprig
  • Salt & black pepper (pantry) to taste, to taste
  • Beef broth or water (pantry, optional) 2–3 Tbsp (for a quick pan drizzle)
  • Kroger® Wild Caught Sea Scallops Frozen 12 oz, thawed and patted very dry
  • Simple Truth Organic® Roma Tomatoes 2 medium, chopped (or swap for grape tomatoes if you have)
  • Lemon (pantry/optional) 1 (zest + 2–3 Tbsp juice)
  • Dry white wine or broth (pantry, optional) 1/3 cup
  • Red pepper flakes (pantry, optional) pinch
  • Spaghetti or linguine (pantry) 6 oz dry (about 2 servings)
  • Simple Truth Organic® Baby Dill 1–2 Tbsp chopped (optional but great)

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Planned by Careme.