The Palm Ranch Filet with Steamed Broccolini & Foil-Baked Sweet Potato
Salt. Cracked Pepper. Butter. Cast Iron Skillet. Because that's all you need when you buy steaks from a ranch that does it right.
At The Palm Ranch, we believe real beef doesn’t need fancy sauces or gimmicks. Just quality ingredients and simple technique. This filet mignon recipe delivers bold, clean flavor with two classic sides: steamed broccolini and foil-baked sweet potatoes.
This is how you do ranch-to-table right.
Ingredients (Serves 3)
For the Filet:
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3 Palm Ranch filet mignon steaks (6–8 oz each)
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Kosher salt
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Fresh cracked black pepper
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2 tablespoons unsalted butter
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Cast iron skillet
For the Sides:
Steamed Broccolini:
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1 bunch broccolini, trimmed
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Salt to taste
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Optional: squeeze of fresh lemon or drizzle of olive oil
Foil-Baked Sweet Potatoes:
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3 medium sweet potatoes
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Olive oil or butter
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Sea salt
How to Cook the Perfect Palm Ranch Filet
Step 1: Let the Filet Warm Up
Take your Palm Ranch filets out of the fridge about 30 minutes before cooking. Room temperature means even cooking, better crust, better flavor.
Step 2: Season Simply
Generously season both sides with kosher salt and cracked black pepper. That’s it. When the beef is raised right, less is more.
Step 3: Sear in Cast Iron
Heat your cast iron skillet over medium-high heat until it’s smoking hot. Add 1 tablespoon butter. Sear steaks for 3–4 minutes per side, depending on thickness and doneness. Add the second tablespoon of butter during the last minute and baste. Internal temp for medium-rare: 130–135°F.
Step 4: Let It Rest
Remove the steaks and rest them for 5–7 minutes before slicing or serving. The juices need time to redistribute.
The Sides: Simple, Clean, and Ranch-Approved
Foil-Baked Sweet Potatoes:
Scrub and dry the potatoes. Rub with olive oil, sprinkle with salt, and wrap tightly in foil. Bake at 400°F for 45–60 minutes until fork-tender. Once done, slice open and top with butter if desired.
Steamed Broccolini:
Bring a pot of water to a boil with a steam basket inside. Add broccolini and steam for 4–6 minutes until tender but still bright green. Remove, season with a pinch of salt, and hit it with a little olive oil or lemon juice if you want to level it up.
Palm Ranch Beef Doesn’t Need a Lot — Just Respect
With Palm Cattle Company, every cut is raised with care, dry-aged for flavor, and grass-fed for better nutrition. No fillers. No shortcuts. Just real ranch beef, raised right.
So next time you’re cooking steak, skip the extras. Just grab the cast iron, a little salt, a little butter, and let The Palm Ranch do the talking!
