Name: Filet Mignon and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Filet mignon; 1 cup Broccoli florets; 0.5 cup Sliced carrots; 0.5 cup Red bell pepper; 1 tbsp Coconut aminos; 0.25 cup Cooked brown rice; 0.5 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Filet Mignon and Roasted Vegetable Medley

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

YOUR SOLIN GENERATED RECIPE

Filet Mignon and Roasted Vegetable Medley

Tender filet mignon strips stir-fried with crisp broccoli and vibrant peppers in a savory coconut amino glaze, served over a bed of nutty brown rice.

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NUTRITION

Protein

56.7g

Fat

21.3g

Carbs

30.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Filet mignon

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Red bell pepper

1 tbsp Coconut aminos

0.25 cup Cooked brown rice

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Slice the filet mignon into thin strips and season evenly with sea salt and black pepper.
2
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
3
Sear the beef strips for 2-3 minutes until browned on all sides, then remove from the pan and set aside on a plate.
4
In the same pan, add the broccoli florets, sliced carrots, red bell pepper, and minced garlic, sautéing for about 5 minutes until the vegetables are tender-crisp.
5
Return the cooked beef to the pan and pour in the coconut aminos, tossing everything together for 1 minute to coat and glaze.
6
Serve the hot stir-fry immediately over the portioned cooked brown rice.