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Vegetable Sides with Pizazz?

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Hi. I've been charged with making a veggie side for a holiday meal. The protein is filet mignon. What might go nicely with that and is a little on the 'special' side? I'm not sure something simple like string beans or asparagus (what I'd usually make) will cut it.

Thanks.

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  1. I think something simple and green would be nice, but maybe topped with a nice homemade vinaigrette rather than just the normal butter or olive oil? I made a yummy broccoli with bacon vinaigrette recently. I don't know if that would be too meaty of a meal with the steak. Or maybe saute some green beans with some shallots and garlic, instead of just plain green beans.

    1. I would probably roast a green veggie (broccoli, green beans, asparagus, what have you) and toss with blue cheese and walnuts, with a walnut oil vinaigrette. Or sauteed and tossed with brown butter, shallots, lemon zest and maybe some fresh parsley or another herb. It's more about presentation for the holiday, but that doesn't mean a simple veggie can't be dressed up.

      1. you could also jazz up the asparagus by wrapping in a thin slice of prochutto, and quick shave of parm as it's plated.

        I also do a nice vegie roll up in phyllo dough (savory strudel), then slicing it when plated - looks fantastic and skys the limit as to what to fill it with (I did brocolli/spinach/parm).

        My son just made a fantastic shaved brussel sprout dish that was fantastic (although many don't like the vegie, it was hard not to love it). It was made with brown butter, parm, lemon juice.

        This 4 Onion Gratin was fantastic from Epicur (I could have eaten it with a spoon):
        http://www.epicurious.com/recipes/foo...

        If a sweet potato dish is acceptable - this one is to die for with a lemon ginger cream sauce:
        http://noblepig.com/2008/08/09/the-ug...

        1. This is how I jazz up green beans. First I use haricots vert (Costco or farmer's market) and steam till al dente & then shock in ice water. Beautiful bright green. When i go to reheat them I toss them in beurre noisette (browned butter) til warmed through & top w/crumbled gorgonzola & toasted pecans. Easy and always a crowd pleaser. Plus the gorgonzola will go well with the filet.

          1. Creamed spinach

            1. Have you thought of roasted and vegetables with Moroccan spices? The tanginess is a great complement to steak (and other grilled meats).

              2 Replies
              1. re: Caralien

                Very true. A quick way to elevate some root veggies is to toss them with oil and a dash of cinnamon, paprika, and a tiny bit of chinese 5 spice.

                Or do the same as above but add ground ginger, allspice, cloves and a dash of cumin. Add toasted raisins and almonds too, and a sprinkling of chopped or delicate leaves of cilantro and parsley for garnish.

                1. re: Caralien

                  I have just such a recipe I love from Epicurious:

                  http://www.epicurious.com/recipes/foo...