YOUR SOLIN GENERATED RECIPE
Herb-Crusted Eye Fillet with Roasted Asparagus
Savor the delicate taste of a perfectly seared eye fillet sporting a crunchy herb crust, paired with tender roasted asparagus spears. This dish melds the rich, savory flavors of lean beef with fresh, aromatic herbs for a balanced, clean eating experience that delights the palate and fuels your body.
INGREDIENTS
5 ounces Eye Fillet
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Mixed Fresh Herbs (Rosemary and Thyme)
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) for roasting the asparagus.
Pat the eye fillet dry with paper towels. Season generously with a pinch of salt and pepper.
Coat the fillet with the mixed fresh herbs, pressing gently so the herbs adhere to the meat.
Heat a skillet over medium-high heat. Sear the eye fillet on all sides for about 2 minutes per side to create a nice crust.
Meanwhile, toss the fresh asparagus with the extra virgin olive oil, a pinch of salt, and pepper.
Place the asparagus on a baking tray in a single layer and roast in the preheated oven for about 10 minutes, or until tender but still crisp.
After searing, let the fillet rest for a couple of minutes. Slice if desired, and serve alongside the roasted asparagus.