Yesterday started out with a nice 6.76 mile run through the Seaport, to the North End and back via the Harborwalk. I have not run that route since the last time I lived in Southie (hmm 2 years ago?). I've been taking my boxing classes for so long now that I almost forgot how much I love running into the city. It felt like it had only been months since I did that route. Funny how time just really flies...

Downtown and James Hook Lobster. I'm so glad they were able to rebuild after the fire... it is a Boston icon.

After my run, I wanted something really good for dinner. I headed straight to American Provisions and picked up grass fed center-cut filet mignons, multigrain rolls, and a cabernet-merlot blend.

After all the chopping, seasoning and roasting... I realized I hadn't taken any pics yet and was about to say "oh well" until Matt said "You're crazy if you don't blog about this meal!".

Ok fine. So, preheat oven to 400 degrees. Below, I chopped up sweet potato and butternut squash into small cubes. Lightly coat with extra virgin o/o, salt, and pepper. On the left, I left them, as is. On the right, I experimented with goat cheese and dried cranberries (add this topping when they are close to being done (a few minutes out).

American Provisions had some fantastic baguettes to choose from, but, since I wanted to keep this meal a little healthier, I asked for whole wheat, multigrain bread. They were nice enough to pack up two big rolls from the sandwich counters. I toasted them up in the oven for a bit and ate them restaurant style. I gave three options to choose from... goat cheese, butter, or olive oil with parmesan cheese... bye bye healthy bread ;) (so good though!)

Drizzle the steaks in extra virgin o/o, sea salt, and pepper. Place on a flat or grill pan. For medium, about 5 mins per side, for medium well about 6. These were a bit thicker so I actually had to go with 8 to get them to medium well. As they cook, butter each side.

Let them rest for at least 5 minutes once they are done. You want to seal in the juices.

Finally, dinner is served. The addition of the goat cheese and cranberries to the butternut squash and sweet potatoes was excellent. I had not tried this wine yet, but, it is definitely a keeper and only $14, Three Rivers blend. And the steak, well what did you expect? It was delicious. Can't beat a locally purchased, grass fed piece of filet!