Seared filet mignon paired with buttery asparagus and slow-simmered lima beans, perfect for a special night in from 'Downright Delicious with Yo-Yo'.
Place a large cast iron skillet coated with olive oil over medium-high heat. Season the steak with seasoning salt, sea salt, garlic powder, and pepper on both sides.
Place steak in the hot skillet and cook for 5–6 minutes on each side for medium rare steak. Cook longer if you prefer your steak well done. Remove from pan and serve.
Place a grill pan over high heat, coat with the butter.
Place asparagus onto the grill pan and season with salt, garlic powder, and onion powder.
Cook for 2 minutes on each side. Remove from the heat and serve.
Place a large stockpot or Dutch oven over medium heat and add the butter. Once butter is melted, add the diced onions, garlic, and diced bell peppers and stir.
Next, add the smoked turkey meat, the stock/broth, and lima beans and mix well.
Reduce the heat to low and allow the beans to cook on a very low simmer for 2 hours. Make sure to check on beans every 10–15 minutes to mix and make sure beans are not sticking to the pot. If stock evaporates, add water as needed; however, make sure the broth thickens, and beans do not stick to the pot. Serve and enjoy.
Serve over a bed of rice.