Pan-Seared Filet Mignon with Herb Roasted Asparagus and Crispy Sweet Potatoes

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

Pan-Seared Filet Mignon with Herb Roasted Asparagus and Crispy Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Filet Mignon with Herb Roasted Asparagus and Crispy Sweet Potatoes

Enjoy a gourmet yet simple dinner featuring tender pan-seared filet mignon, perfectly complemented by herb roasted asparagus and crispy sweet potatoes. This dish delivers robust flavors and a satisfying texture balance, making it a delightful choice for a nourishing meal.

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NUTRITION

402kcal
Protein
32.1g
Fat
20.8g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Filet Mignon

6 asparagus spears

100g Sweet Potato

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 clove Garlic

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus and sweet potatoes.

  • 2

    Peel and cut the sweet potato into thin rounds or small cubes for crisping.

  • 3

    Toss the sweet potato pieces with half a teaspoon of olive oil, salt, pepper, and a little chopped rosemary. Spread them on a baking sheet.

  • 4

    Arrange the asparagus spears on another baking sheet, drizzle with olive oil, and season with salt, pepper, minced garlic, and thyme leaves.

  • 5

    Place both baking sheets in the oven. Roast sweet potatoes for about 20-25 minutes until crispy and golden, and roast the asparagus for about 10-12 minutes until tender-crisp.

  • 6

    While the vegetables roast, pat dry the 4 oz filet mignon. Season it generously with salt and pepper.

  • 7

    Heat a skillet on medium-high heat. Once hot, add a small drizzle of olive oil.

  • 8

    Sear the filet mignon for about 3-4 minutes on each side, adjusting time depending on your preferred doneness.

  • 9

    Let the steak rest for a few minutes before slicing.

  • 10

    Plate the filet mignon alongside the herb roasted asparagus and crispy sweet potatoes. Garnish with fresh rosemary or thyme as desired and serve immediately.

Pan-Seared Filet Mignon with Herb Roasted Asparagus and Crispy Sweet Potatoes

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

Pan-Seared Filet Mignon with Herb Roasted Asparagus and Crispy Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Filet Mignon with Herb Roasted Asparagus and Crispy Sweet Potatoes

Enjoy a gourmet yet simple dinner featuring tender pan-seared filet mignon, perfectly complemented by herb roasted asparagus and crispy sweet potatoes. This dish delivers robust flavors and a satisfying texture balance, making it a delightful choice for a nourishing meal.

NUTRITION

402kcal
Protein
32.1g
Fat
20.8g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Filet Mignon

6 asparagus spears

100g Sweet Potato

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 clove Garlic

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus and sweet potatoes.

  • 2

    Peel and cut the sweet potato into thin rounds or small cubes for crisping.

  • 3

    Toss the sweet potato pieces with half a teaspoon of olive oil, salt, pepper, and a little chopped rosemary. Spread them on a baking sheet.

  • 4

    Arrange the asparagus spears on another baking sheet, drizzle with olive oil, and season with salt, pepper, minced garlic, and thyme leaves.

  • 5

    Place both baking sheets in the oven. Roast sweet potatoes for about 20-25 minutes until crispy and golden, and roast the asparagus for about 10-12 minutes until tender-crisp.

  • 6

    While the vegetables roast, pat dry the 4 oz filet mignon. Season it generously with salt and pepper.

  • 7

    Heat a skillet on medium-high heat. Once hot, add a small drizzle of olive oil.

  • 8

    Sear the filet mignon for about 3-4 minutes on each side, adjusting time depending on your preferred doneness.

  • 9

    Let the steak rest for a few minutes before slicing.

  • 10

    Plate the filet mignon alongside the herb roasted asparagus and crispy sweet potatoes. Garnish with fresh rosemary or thyme as desired and serve immediately.