Pan-Seared Eye Fillet 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 Eye Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Eye Fillet with Roasted Asparagus and Sweet Potato

Savor the elegance of a tender eye fillet, perfectly pan-seared to a succulent medium-rare, paired with lightly roasted asparagus spears and a sweet, caramelized sweet potato. A balanced dish crafted to bring together rich flavors and vibrant colors while keeping your macros and calories in check.

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NUTRITION

391kcal
Protein
33.8g
Fat
18.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Eye Fillet Steak

1 small Sweet Potato

6 Asparagus Spears

0.5 tbsp Olive Oil

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Trim the ends of the asparagus.

  • 3

    In a bowl, toss the sweet potato cubes and asparagus with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, heat a skillet over medium-high heat. Season the eye fillet steak with salt and pepper on both sides.

  • 6

    Add the steak to the hot skillet and sear for about 3-4 minutes per side for medium-rare, adjusting the time as needed for your preferred doneness.

  • 7

    Let the steak rest for a few minutes before slicing.

  • 8

    Plate the sliced steak alongside the roasted sweet potato and asparagus, and serve immediately.

Pan-Seared Eye Fillet 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 Eye Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Eye Fillet with Roasted Asparagus and Sweet Potato

Savor the elegance of a tender eye fillet, perfectly pan-seared to a succulent medium-rare, paired with lightly roasted asparagus spears and a sweet, caramelized sweet potato. A balanced dish crafted to bring together rich flavors and vibrant colors while keeping your macros and calories in check.

NUTRITION

391kcal
Protein
33.8g
Fat
18.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Eye Fillet Steak

1 small Sweet Potato

6 Asparagus Spears

0.5 tbsp Olive Oil

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Trim the ends of the asparagus.

  • 3

    In a bowl, toss the sweet potato cubes and asparagus with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, heat a skillet over medium-high heat. Season the eye fillet steak with salt and pepper on both sides.

  • 6

    Add the steak to the hot skillet and sear for about 3-4 minutes per side for medium-rare, adjusting the time as needed for your preferred doneness.

  • 7

    Let the steak rest for a few minutes before slicing.

  • 8

    Plate the sliced steak alongside the roasted sweet potato and asparagus, and serve immediately.