Pan-Seared Filet Mignon with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Filet Mignon with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Filet Mignon with Roasted Asparagus and Sweet Potato

Enjoy a perfectly seared 5-ounce filet mignon paired with tender roasted asparagus and a lightly caramelized half medium sweet potato. This dish delights with its savory steak flavor enhanced by a hint of garlic and herbs, balanced by the natural sweetness of vegetables. The preparation method elevates the delicate flavors while keeping the meal lean and nutritious.

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NUTRITION

402kcal
Protein
33.6g
Fat
22.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Filet Mignon

1 half medium Sweet Potato

5 Asparagus Spears

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Pat the filet mignon dry, then season generously with salt, pepper, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 4

    Once the oil is shimmering, place the filet mignon in the skillet and sear for about 2-3 minutes on each side until a golden crust forms.

  • 5

    While the steak is searing, peel (if desired) and cut the sweet potato into 1/2-inch thick rounds. Trim the asparagus ends.

  • 6

    Toss the sweet potato rounds and asparagus spears with a pinch of salt, pepper, and a drizzle of olive oil. Place them on a baking sheet in a single layer.

  • 7

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 8

    Allow the filet mignon to rest for 3-5 minutes after searing, then slice against the grain.

  • 9

    Plate the sliced steak with a side of roasted sweet potato and asparagus, and serve immediately.

Pan-Seared Filet Mignon with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Filet Mignon with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Filet Mignon with Roasted Asparagus and Sweet Potato

Enjoy a perfectly seared 5-ounce filet mignon paired with tender roasted asparagus and a lightly caramelized half medium sweet potato. This dish delights with its savory steak flavor enhanced by a hint of garlic and herbs, balanced by the natural sweetness of vegetables. The preparation method elevates the delicate flavors while keeping the meal lean and nutritious.

NUTRITION

402kcal
Protein
33.6g
Fat
22.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Filet Mignon

1 half medium Sweet Potato

5 Asparagus Spears

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Pat the filet mignon dry, then season generously with salt, pepper, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 4

    Once the oil is shimmering, place the filet mignon in the skillet and sear for about 2-3 minutes on each side until a golden crust forms.

  • 5

    While the steak is searing, peel (if desired) and cut the sweet potato into 1/2-inch thick rounds. Trim the asparagus ends.

  • 6

    Toss the sweet potato rounds and asparagus spears with a pinch of salt, pepper, and a drizzle of olive oil. Place them on a baking sheet in a single layer.

  • 7

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 8

    Allow the filet mignon to rest for 3-5 minutes after searing, then slice against the grain.

  • 9

    Plate the sliced steak with a side of roasted sweet potato and asparagus, and serve immediately.